Lemon-Blueberry Cheesecake
Certain flavor combinations have stood the test of time, consistently pleasing our palates. Peanut butter and chocolate, caramel and salt, and the classic pairing of lemon and blueberry—these duos always manage to captivate us, especially in beloved spring desserts. This recipe celebrates the vibrant and fruity partnership of lemon and blueberry, taking it to center stage in a luscious cheesecake adorned with an irresistible homemade blueberry sauce and studded with juicy blueberries.While the foundation of this recipe is our beloved classic cheesecake, we infuse it with a refreshing burst of fruitiness. To ensure a pronounced and elevated berry flavor, we carefully fold fresh blueberries into the cheesecake batter and prepare a delectable blueberry topping to generously drizzle over the dessert. Though it may seem like an extra step, the creation of this topping concentrates the essence of the blueberries and requires only a quick 4-minute cooking time (trust us, it's absolutely worth it).To achieve a harmonious balance, we introduce a zing of lemon to complement the blueberries. This is accomplished by incorporating lemon zest and lemon juice into the cheesecake batter, and for an aesthetically pleasing presentation, adorning the top with lovely lemon slices.Tip: For flawless and visually appealing slices, fill a glass with hot tap water. Dip your chef's knife into the water, then dry it off before slicing through the cheesecake. The warmth of the knife will effortlessly glide through the dessert, similar to cutting through butter. Remember to wipe the knife clean after each slice and dip it back into the water as needed.
Ingredients
- Cooking spray
- 14 graham crackers, finely crushed (about 2 c.)
- 1/2 c. (1 stick) unsalted butter, melted
- 1/3 c. granulated sugar
- 1/4 tsp. kosher salt
FILLING
- 4 (8-oz.) blocks cream cheese, room temperature
- 1 c. (200 g.) granulated sugar
- 3 large eggs
- 1 tbsp. finely grated lemon zest, plus 1/4 c. fresh lemon juice (from about 2 lemons)
- 3 tbsp. all-purpose flour
- 1 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
- 1 1/2 c. (6 oz.) fresh blueberries
TOPPING & ASSEMBLY
- 2 c. (8 oz.) fresh blueberries
- 1/2 c. (100 g.) granulated sugar
- 2 tbsp. cornstarch
- 1 tbsp. fresh lemon juice (from about 1 lemon)
- Whipped cream, for topping
- 1/2 lemon, sliced into thin half-moons
Instructions
- Preheat oven to 325°. Grease an 8" springform pan with cooking spray.
- In a large bowl, mix graham cracker crumbs, butter, granulated sugar, and salt until mixture resembles wet sand. Press crust into the bottom and about 1" up the sides of prepared pan.
FILLING
- In a large bowl, using a handheld mixer (or in the large bowl of a stand mixer fitted with the whisk attachment), beat cream cheese and granulated sugar on medium-high speed until no lumps remain, about 2 minutes. Add eggs one at a time, beating well after each addition. Beat in lemon zest and juice, flour, vanilla, and salt until combined. Fold in blueberries. Pour filling over crust; smooth top.
- Wrap bottom of springform pan in foil and place in a large roasting pan. Pour in enough boiling water to come up about halfway up the sides of springform pan.
- Bake cheesecake until center only slightly jiggles, about 1 hour to 1 hour and 15 minutes. Turn off oven, prop open oven door, and let cheesecake cool in oven, about 1 hour.
- Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours or up to overnight.
TOPPING & ASSEMBLY
- In a medium saucepan over medium-high heat, bring blueberries, granulated sugar, cornstarch, and 1/4 cup water to a simmer and cook, breaking up some berries with the back of a spoon, until mixture thickens and berries are tender, about 4 minutes. Remove from heat and stir in lemon juice. Let cool, then cover and refrigerate until cold, about 1 hour.
- Remove cheesecake from springform pan and place on a platter. Pipe or spoon dollops of whipped cream around top of cake and garnish with lemon slices.
- Stir blueberry topping. If it seems too thick to drizzle, add a few drops of water to thin slightly. Spoon about 1/2 cup blueberry topping on top of whipped cream. Serve with remaining blueberry topping alongside.
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