Introduction
There’s something undeniably elegant about a cheesecake, but when you bring zesty lemon and juicy blueberries into the picture, you create a dessert that is both refreshing and indulgent at the same time. Lemon Cheesecake with Blueberry Sauce combines the creamy richness of a traditional cheesecake with the bright tang of citrus and the natural sweetness of a homemade berry sauce. The graham cracker crust provides a buttery, slightly crunchy base, while the lemon-infused filling delivers a silky, melt-in-your-mouth texture that’s beautifully balanced by the glossy blueberry topping.
This dessert feels like sunshine on a plate—perfect for spring and summer gatherings, yet comforting enough to be enjoyed year-round. Whether you serve it at a holiday dinner, a birthday celebration, or as a weekend indulgence, this cheesecake is bound to steal the spotlight. Its vibrant colors, refreshing flavors, and decadent texture make it a showstopper dessert that looks as good as it tastes.
Why I Love This Recipe
I love this recipe because it combines three irresistible layers of flavor:
- The crunchy graham cracker crust that sets the foundation.
- The silky smooth lemon cheesecake filling that’s refreshing yet indulgent.
- The homemade blueberry sauce that adds a glossy, fruity finish.
Each bite is a blend of creamy, tangy, sweet, and slightly tart—making it a dessert that feels light and decadent all at once.
Why It’s a Must-Try Dish
This cheesecake is a must-try because:
- It’s a crowd-pleaser—perfect for impressing guests.
- The lemon flavor keeps it from being overly heavy, so you can enjoy it even after a big meal.
- The blueberry sauce elevates the cheesecake into something elegant and bakery-quality.
- It’s versatile—equally at home in casual family dinners or at sophisticated celebrations.
Preparation & Cooking Time
- Preparation Time: 25 minutes
- Cooking Time: 55 minutes
- Cooling + Chilling Time: 4–6 hours (overnight preferred)
- Total Time: 5–7 hours (mostly chilling time)
Servings & Nutritional Info
- Servings: 12 slices
- Calories (per serving): ~420 kcal
- Course: Dessert
- Cuisine: American
Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tbsp granulated sugar
For the Lemon Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ⅓ cup sour cream
- Zest of 2 lemons
- ⅓ cup freshly squeezed lemon juice
For the Blueberry Sauce:
- 2 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp lemon juice
Cooking Directions
Step-by-Step Method
Step 1: Prepare the Crust
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8 minutes, then set aside to cool.
Step 2: Make the Lemon Cheesecake Filling
- In a large bowl, beat cream cheese until smooth and creamy.
- Add sugar and beat until fully combined.
- Mix in eggs, one at a time, beating on low speed.
- Stir in vanilla extract, sour cream, lemon zest, and lemon juice until smooth.
- Pour filling over the cooled crust.
Step 3: Bake the Cheesecake
- Place the springform pan in a larger roasting pan and pour in hot water until halfway up the sides (water bath method to prevent cracks).
- Bake for 50–55 minutes, until edges are set but center is slightly jiggly.
- Turn off oven, crack door open, and let cheesecake rest inside for 1 hour.
- Remove, cool completely, then refrigerate for at least 4 hours or overnight.
Step 4: Make the Blueberry Sauce
- In a saucepan, combine blueberries, sugar, and lemon juice.
- In a small bowl, whisk cornstarch with water, then stir into blueberries.
- Cook over medium heat until sauce thickens and berries burst, about 5 minutes.
- Let cool before topping cheesecake.
How to Serve
- Serve chilled with a generous spoonful of blueberry sauce drizzled over each slice.
- Garnish with fresh lemon zest or whipped cream for an extra touch.
Recipe Tips
- Always use room temperature cream cheese for a smooth filling.
- Don’t overmix the batter—too much air can cause cracks.
- If the top cracks, don’t worry! The blueberry sauce will cover it beautifully.
- Chill overnight for the best flavor and texture.
Variations
- Raspberry Topping: Swap blueberries for raspberries or a mixed berry sauce.
- Lemon-Only Cheesecake: Skip the berry sauce and top with candied lemon slices.
- Mini Cheesecakes: Bake in muffin tins for individual servings.
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
Freezing and Storage
- Refrigerator: Store covered for up to 5 days.
- Freezer: Wrap tightly and freeze without blueberry topping for up to 2 months. Thaw in the fridge overnight before serving.
Special Equipment Needed
- 9-inch springform pan
- Electric mixer (stand or hand)
- Roasting pan (for water bath)
- Zester or microplane
Conclusion
Lemon Cheesecake with Blueberry Sauce is a perfect harmony of creamy, tangy, and fruity flavors that makes it irresistible. Whether you’re baking for a holiday, a birthday, or just because you love dessert, this cheesecake is guaranteed to impress. With its refreshing lemon notes and vibrant blueberry topping, it’s a dessert that feels both luxurious and comforting.
Lemon Cheesecake with Blueberry Sauce
Description
There’s something undeniably elegant about a cheesecake, but when you bring zesty lemon and juicy blueberries into the picture, you create a dessert that is both refreshing and indulgent at the same time.
Ingredients
For the Graham Cracker Crust:
For the Lemon Cheesecake Filling:
For the Blueberry Sauce:
Instructions
-
Step 1: Prepare the Crust: Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then set aside to cool.
-
Step 2: Make the Lemon Cheesecake Filling: In a large bowl, beat cream cheese until smooth and creamy. Add sugar and beat until fully combined. Mix in eggs, one at a time, beating on low speed. Stir in vanilla extract, sour cream, lemon zest, and lemon juice until smooth. Pour filling over the cooled crust.
-
Step 3: Bake the Cheesecake: Place the springform pan in a larger roasting pan and pour in hot water until halfway up the sides (water bath method to prevent cracks). Bake for 50–55 minutes, until edges are set but center is slightly jiggly. Turn off oven, crack door open, and let cheesecake rest inside for 1 hour. Remove, cool completely, then refrigerate for at least 4 hours or overnight.
-
Step 4: Make the Blueberry Sauce: In a saucepan, combine blueberries, sugar, and lemon juice. In a small bowl, whisk cornstarch with water, then stir into blueberries. Cook over medium heat until sauce thickens and berries burst, about 5 minutes. Let cool before topping cheesecake.
