Lemon Blueberry Cheesecake

Equipment

• Springform pan (9-inch)
• Mixing bowls
• Electric mixer or stand mixer
• Spatula
• Zester for lemon zest
• Oven-safe dish for water bath

How to Make Lemon Blueberry Cheesecake

Follow these steps to create a picture-perfect cheesecake:

1. Prepare the Crust
   Preheat your oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for about 10 minutes, then set aside to cool while you prepare the filling.
2. Make the Cheesecake Filling
   In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and continue to mix until well combined. Next, add the eggs one at a time, mixing well after each addition. Add in the sour cream, lemon juice, lemon zest, and vanilla extract, blending until smooth and fully incorporated. Be careful not to overmix, as this can introduce air bubbles that may cause the cheesecake to crack.
3. Add the Blueberries
   Gently fold the fresh blueberries into the cheesecake batter. Pour the filling over the cooled crust, spreading it evenly in the pan.
4. Bake the Cheesecake
   To prevent cracks, use a water bath. Wrap the bottom of the springform pan in aluminum foil and place it in a large baking dish. Fill the dish with about an inch of hot water, creating a steamy environment that helps the cheesecake bake evenly. Bake at 325°F for 55-65 minutes, or until the center is just set but still slightly jiggly.
5. Cool the Cheesecake
   Turn off the oven, crack the door slightly, and let the cheesecake cool inside for about an hour. This gradual cooling helps prevent cracks. Once the cheesecake is at room temperature, refrigerate it for at least 4 hours, or overnight for the best results.
6. Add the Topping (Optional)
   If you want an extra burst of blueberry flavor, warm up the blueberry jam slightly and spread it over the top of the chilled cheesecake. Garnish with fresh blueberries and a sprinkle of lemon zest for a beautiful finish.

Tips for the Perfect Lemon Blueberry Cheesecake

• Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature. This ensures a smooth, lump-free filling.
• Avoid Overmixing: Mix just until the ingredients are combined to prevent air from getting into the batter, which can cause cracks.
• Water Bath: Wrapping the pan in foil and using a water bath helps bake the cheesecake evenly and prevent the dreaded cracks.
• Chill Thoroughly: Cheesecake tastes best after it’s had time to set in the fridge. Overnight is ideal, but try to chill it for at least 4 hours.

Storing and Serving

Once the cheesecake is fully chilled, you can store any leftovers in the refrigerator for up to 5 days. Be sure to cover it with plastic wrap or place it in an airtight container to keep it fresh. You can also freeze individual slices—just wrap each piece in plastic wrap, place in a freezer-safe bag, and enjoy within a month for the best flavor.

Recipe Variations

• Gluten-Free: Use gluten-free graham crackers for the crust to make this dessert gluten-free.
• Berry Variations: Swap out blueberries for raspberries or blackberries for a different fruity twist.
• Lemon-Only Cheesecake: Skip the berries altogether if you want a pure lemon cheesecake. Increase the lemon zest for a more intense lemon flavor.