Lemon Blueberry Cheesecake
My favorite cheesecake is a simple lemon flavored one. I’ve modified it to make this equally delicious Lemon Blueberry Cheesecake studded with blueberries and topped with a fresh blueberry sauce.
I have had it in my mind to make my favorite Lemon Cheesecake for some time now. The photos are only OK and could stand a redo but let’s be honest, I just need that as an excuse; I love that cheesecake. But as luck would have it, instead I ended up making a version of it with this Lemon Blueberry Cheesecake and it was a good move!
I’m not one to fuss with cheesecakes much; I like them simpler rather than filled with candy or any other assortment of goodies. Give me my lemon one and some fresh strawberries and I’m good to go. But sometimes events call for me to punt and recently it was my friend Sherry’s birthday and I know she loves lemon and blueberries.
I try to make a celebration dessert for my neighbors when it’s their birthday. Sherry’s husband Sam isn’t picky so I’ve made a variety of cakes when it’s his birthday, another neighbor Casey got this amazing Pineapple Upside Down Cake, and Casey’s wife Amy, who tries to avoid gluten always gets Rice Krispie Treats…she’s loved them forever.
Amy even had a wedding cake made with them years before she realized gluten was an issue, so I most recently make her these Chocolate Mint Rice Krispie Treats.
To be honest I wanted to do something like this for Sherry last year but ran out of time and did a quicker but similar dessert, this Lemon Cream Pie with Blueberries. We loved it but I wanted to try something different this year; If you tell me you like lemon and blueberries, I’m going to combine them together, whether pie or cheesecake.
Hmm, maybe next year I should try a lemon cake with blueberries and a lemon frosting!
Was it a hit? Well depends on what signifies a hit and who you ask. Sherry has a set of thirteen year old twin girls. I know, I know…let’s send her condolences; one at a time is tough enough isn’t it! So I asked them how they liked it. One mumbles ‘fine,’ her livelier sister says it was great, and then Sherry hits the jackpot with ‘Fantastic!’
Lesson here? Do not ask thirteen year old girls their impression of a dessert when their faces are buried in their phones. Too bad Dad was out of town, I can always count on him to be one of my biggest supporters. He’s like Mikey…he likes everything!
And it really was fantastic; the same luscious cheesecake with what I think is the perfect texture dotted with fresh blueberries and finished with a delicious blueberry topping. I was sad when I had the very last bite.
One thing of note with this dessert. I know that much can be made of cracks in cheesecake and there are myriad ways to try and avoid them. What’s lovely about a fruit topping like this one? Who sees a crack?
I noticed that there was potential but I’ve learned that if I leave them in the oven after they bake with the door open for a bit it helps. The air escapes and they cool down more slowly and that can be important. I do not leave them overnight, I give them an hour or two depending on my schedule and then move on. Honestly with this topping, you could even eliminate that slow cool down period.
Some people bake their cheesecakes immersed in water to try and maintain an overall more regulated temperature and avoid cracks but again, with a topping you need not bother…blueberries to the rescue.
There is nothing too fancy about this dessert and there are no ingredients that are difficult to find. But that does not equate to this not being one of the most stellar desserts I’ve made in awhile. Happy Birthday Sherry; thanks for letting me make something we both loved!
- Luscious Lemon Cheesecake
- White Chocolate Mascarpone Cheesecake with Salted Caramel
- Pumpkin Cheesecake with Walnuts and Bourbon Caramel Sauce
- Eggnog Cheesecake
PIN IT! ‘Lemon Blueberry Cheesecake’
Lemon and Blueberry Cheesecake with Blueberry Topping
For the Crust
- 2 ¼ cups graham cracker crumbs about 25 single crackers, crushed
- ¼ cup sugar
- 6 tablespoons melted butter
For the Filling
- 3 - 8 ·ounce packages cream cheese softened
- 3 eggs
- 1 ⅓ cups sugar
- 3 Tablespoons lemon juice
- 1 teaspoons vanilla extract
- 1 teaspoon grated lemon rind
- 1 cup blueberries
- 1 Tablespoon flour to sift over berries
For the Blueberry Topping
- 2 cups fresh blueberries
- 2 Tablespoons lemon juice
- ½ cup white sugar
- ½ tsp vanilla extract
- 1 ½ tsp cornstarch
- 2 Tablespoons water
- Whipped Cream and lemon quarters
- Prepare the CrustCombine cracker crumbs, sugar and butter. Press into bottom and 1/2" up sides of an 11 to 12 inch springform pan. Bake at 350 degrees for 5 minutes. Cool before adding filling.
- Make the Cheesecake
- Beat cream cheese with electric mixer at high speed until completely smooth.
- Add eggs, one at a time, beating until smooth after each addition.
- Continue to beat, gradually adding 1 1/3 cups sugar, then lemon juice and vanilla.
- Stir in lemon rind.
- Dredge blueberries in the small amount of flour just to coat and then gently stir into lemon cheesecake mixture.
- Pour into cooled crust and bake at 350 degrees for 50 minutes. The center should jiggle every so slightly; if your cake has more movement, try 5 more minutes and check again.
- Remove from oven and cool on rack for 30 minutes. Refrigerate until topping is cool but not completely chilled.
- Place 1 cup of blueberries, vanilla, sugar and lemon juice in a saucepan. Stir then bring to simmer over medium heat. Simmer for 7 minutes until blueberries start to break down.
- Mix cornstarch and water and stir it into the blueberries, the sauce should thicken. Remove from heat and stir in the remaining blueberries. Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
- Once cool, stir. Adjust thickness 1/2 teaspoon of water at a time to make it the perfect consistency to dribble a bit...but not run!
- Spoon onto cheesecake so the top is completely covered (extra sauce can be saved and used to dollop on individual pieces as cheesecake is served). Refrigerate 2 hours minimum.
- Slice and serve, adding a dollop of whipped cream and a lemon wedge if desired.
Looks yummy. I’ve tried to make this for my family, and my family really love it.
Wow, it looks so tasty . I love your recipe very much. I think your dish is very delicious. I will make this recipe for my family and my friend.
what a nice cheeeecake!!
I love your lemon cheesecake with the sweetened sour cream, I made it a year ago. I lose all willpower when it comes to anything lemon. I just came across this recipe and I had to try it, but instead of blueberries, I used blackberries. They pair well with the lemon too and it tastes amazing. Thank you for another delicious recipe.
I love that original lemon cheesecake too Anne…I have got to make it again and get some new photos! So glad to hear you enjoyed the lemon and blueberry version…I made it for a good friend and it’s now at the top of my list too.
Your blog post is stunning. Thanks!!
Love cheesecake! And lemon is one of my favorites. But then, I’m a lemon freak. 🙂 Really like the addition of blueberries — they play so well with lemon, don’t they? Great job! Thanks.
Good morning. This sounds delicious. Does the recipe include 1 cup of berries in the batter? I need a scrumptious dessert for a neighbor just out of the hospital. Thanks for sharing. Love your blog and stories with wonderful recipes.
Oops Connie, that you do! I was revising an old favorite and added the instructions so was half there! And I included a small bit of flour to add with the berries, I like to cover my berries slightly with flour, I think it helps to keep them from sinking to the bottom.
And that you for such a sweet comment! In the food blogging world, we are led to believe that our stories are boring and we should forgo them completely. I say why blog then, I’m not trying to be All Recipes! 🙂