Lemon Blueberry Cheesecake Recipe

The first time I made a lemon blueberry cheesecake, I had a block party to go to, and I wanted to bring a dessert that would wow everyone who took a bite. Let me tell you - I'm pretty sure I nailed it.

Over the years, I've adjusted this recipe here and there, tweaking the balance of lemon and blueberries and adjusting the sugar until the flavor was just sweet enough without overpowering that bright, tangy lemon. What you have here is the result of all of that testing: a rich, creamy cheesecake with real lemon throughout, fresh blueberries baked right into the filling, and a homemade blueberry sauce on top that makes every slice look as good as it tastes.

Do I need a water bath?

I use a water bath just about every time I make a cheesecake. It's an extra step, but it almost guarantees I won't get cracks on the top of the cake, and helps the filling bake up incredibly smooth and silky.

With that said, is it mandatory? Absolutely not. You can bake this cheesecake without using a water bath if you choose. Just keep in mind, without it, your top may crack (you can hide it with the blueberry sauce) and your filling might come out more dense and heavy (but still yummy!).

This recipe will step-by-step you through both methods so you can make the choice yourself.

You'll need:

For the Crust

• 2 cups graham cracker crumbs
• 6-8 tablespoons unsalted butter, melted
• ¼ cup granulated sugar

To Make the Lemon Blueberry Cheesecake Filling

• 32 ounces cream cheese, room temperature (four 8-ounce blocks) (I recommend using full-fat Philadelphia cream cheese brand for this recipe)
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• ½ cup sour cream, room temperature
• ¼ cup heavy cream, room temperature
• 1 ½ teaspoons fresh lemon zest
• 2 tablespoons fresh lemon juice
• 1 ½ teaspoons vanilla extract
• 1 ½ cups fresh blueberries
• 2 tablespoons all-purpose flour

For the Blueberry Sauce

• 3 cups fresh blueberries
• ⅓ cup granulated sugar
• 2 tablespoons fresh lemon juice
• ⅓ cup water
• 2 tablespoons water, for cornstarch slurry
• 1 ½ tablespoons cornstarch
• 1 teaspoon vanilla extract

Making the Crust

Start by preheating your oven to 375°F and wrapping the outside of your springform pan tightly with two layers of heavy-duty aluminum foil. This is what keeps the water from seeping in during the water bath, so take your time and make sure it's sealed well.

Mix the graham cracker crumbs, sugar, and melted butter together until the mixture resembles wet sand and holds together when you press it between your fingers. If it feels too dry and crumbly, add a little more melted butter. You can add up to 8 tablespoons total. Press it firmly into the bottom and about three-quarters of the way up the sides of the pan, then bake for 10 minutes. Set it aside to cool while you make the filling.

Before folding in the blueberries, toss them in the flour until lightly coated. This helps keep them suspended in the batter rather than sinking to the bottom during baking. Fold them in gently so they stay whole.

Pour the batter into the cooled crust and spread it into an even layer.

Baking the Cheesecake

If you don't plan to use a waterbath, you can skip to the end for alternate baking instructions.

Place the foil-wrapped springform pan into a large roasting pan and set it on the center rack of the oven. Carefully pour boiling water into the roasting pan until it reaches about 1 inch up the side of the springform pan. You will need roughly 4 to 6 cups, depending on the size of your roasting pan.

Baking and Cooling the Cheesecake

This part requires a little patience, but it's what makes this cheesecake look like it came from a bakery.

Step 1: Bake

Bake at 325°F for 1 hour and 20 to 30 minutes. The cheesecake is done when the edges are just barely set and the center still has a slight jiggle when you gently shake the pan. It will continue to set as it cools, so don't wait for the center to look fully firm before pulling it out.

Step 2: Cool in the Oven

Turn off the oven and crack the door open about an inch. Let the cheesecake cool in the oven for one full hour. This slow cooldown is one of the most important steps for preventing cracks, so don't rush it.

Step 3: Cool and Chill

Remove the cheesecake from the roasting pan and take off the foil. Let it cool on the counter for another hour, then transfer it to the refrigerator. Chill for a minimum of 8 hours, but overnight is better.

How to Make The Blueberry Sauce

You can make the blueberry sauce while the cheesecake is baking, so it's ready to go when you need it. However, don't add it to the cheesecake until you're ready to serve it.

Add the blueberries, sugar, water, lemon juice, and vanilla to a medium saucepan over medium heat. Stir gently as the mixture comes to a simmer and the sugar dissolves. Try not to break the blueberries too much as you stir. You want them to hold their shape in the finished sauce.

Once the mixture is simmering steadily, whisk the cornstarch and remaining 2 tablespoons of water together in a small bowl until smooth, then stir the slurry into the blueberries. Cook for another 30 seconds to 1 minute until the sauce thickens enough to coat the back of a spoon. Remove from the heat.

Baking Without a Water Bath

1. You can skip wrapping the springform pan in aluminum foil. Pour the batter into the cooled crust and spread it into an even layer.
2. Place the springform pan directly on the center rack of the oven. No roasting pan or foil needed.
3. Bake at 325°F for 1 hour and 20 to 30 minutes. The edges should be just barely set and the center should still have a slight jiggle when you gently shake the pan.
4. Turn off the oven and crack the door open about an inch. Let the cheesecake cool in the oven for one full hour.
5. Remove from the oven and let it cool on the counter for another hour before transferring to the refrigerator.
6. Chill for a minimum of 8 hours, but overnight is better.

In the Fridge: Once the cheesecake has chilled completely, cover it tightly with plastic wrap or transfer individual slices to an airtight container. It will keep in the refrigerator for up to five days.

In the Freezer: To freeze, wrap the whole cheesecake or individual slices in plastic wrap followed by a layer of foil. It will keep in the freezer for up to two months. Thaw overnight in the refrigerator before serving.

Don't leave cheesecake sitting out for more than two hours, as it contains dairy and needs to stay refrigerated.

Make Ahead : The blueberry sauce can be made up to five days in advance. Store it in an airtight container in the refrigerator and let it come to room temperature before spooning it over the cheesecake.

The cheesecake can be made a day in advance and stored covered in the fridge. Don't spread the sauce over the top until you're ready to serve it.