Lemon Blueberry Cheesecake
Lemon Blueberry Cheesecake that's bursting with fresh lemon flavor, juicy blueberries, and a rich, creamy filling
Equipment
- 9 inch springform pan
- Slightly larger cake pan or baking pan Used for the pan-inside-pan method to protect the cheesecake from water leaks.
- Large roasting pan Holds the hot water bath for gentle, even baking.
- stand mixer
- fine mesh sieve Used to strain the blueberry sauce and lemon curd for a silky smooth texture.
- Microplane or Zester
Ingredients
- 1¼ cups graham cracker crumbs 150g
- ¼ cup unsalted butter melted (60g)
- pinch of salt
Blueberry Sauce
- 2½ cups fresh or frozen blueberries 375g
- ½ cup granulated sugar 120g
- 1½ tablespoons lemon juice
- 1 tablespoon tablespoon cornstarch
Lemon Cheesecake Filling
- 4 blocks cream cheese softened (32 ounces / 900g)
- 1⅓ cups granulated sugar
- 1 tablespoon lemon zest
- ⅔ cup sour cream 160g
- ⅓ cup fresh lemon juice 80 ml
- 4 large eggs room temperature
Lemon Curd
- ¾ cup granulated sugar 150g
- zest of 1½ lemons
- 4 egg yolks
- ⅓ cup fresh lemon juice 75ml
- 6 tablespoons cold unsalted butter 90g
Swiss Meringue
- 2 egg whites
- ½ cup granulated sugar 120g
Instructions
Make the Blueberry Sauce
- Whisk together the lemon juice and cornstarch in a small bowl.1½ tablespoons lemon juice, 1 tablespoon tablespoon cornstarch
- In a saucepan, combine the blueberries and sugar. Cook over medium heat until the berries soften and begin releasing their juices. Stir in the lemon juice mixture and cook for 2 more minutes, stirring constantly.2½ cups fresh or frozen blueberries, ½ cup granulated sugar
- Gently mash the berries with a spatula. Strain the sauce through a fine-mesh sieve to remove the skins and seeds. Refrigerate until completely cooled.
Prepare the Crust
- Preheat the oven to 340°F (170°C).
- Combine the graham cracker crumbs, melted butter, and salt. Press the mixture firmly into the bottom of a 9-inch springform pan.1¼ cups graham cracker crumbs, ¼ cup unsalted butter, pinch of salt
- Bake for 10 minutes. Remove from the oven and set aside.
Make the Cheesecake Filling
- In a small bowl, rub the sugar and lemon zest together with your fingertips to release the lemon oils.1 tablespoon lemon zest
- Beat the cream cheese and lemon sugar until smooth and creamy.4 blocks cream cheese, 1⅓ cups granulated sugar
- Add the lemon juice and sour cream and mix until incorporated.⅓ cup fresh lemon juice, ⅔ cup sour cream
- Add the eggs one at a time, mixing after each addition just until combined. Avoid overmixing.4 large eggs
Assemble the Cheesecake
- Pour some of the batter over the crust. Spoon half of the blueberry sauce on top and gently swirl.
- Add more batter, followed by the remaining blueberry sauce. Swirl lightly and finish with the remaining batter.
- Tap the pan gently on the counter to release air bubbles.
Bake
- Place the filled cheesecake pan inside a slightly larger pan, then set both inside a large roasting pan.
- Place the pans in the oven and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the middle pan.
- Bake for 65 to 75 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside for 1 hour.
- Remove from the oven and cool to room temperature. Refrigerate for at least 6 hours, preferably overnight.
Make the Lemon Curd
- In a saucepan, whisk together the sugar, lemon zest, egg yolks, and lemon juice.¾ cup granulated sugar, zest of 1½ lemons, 4 egg yolks, ⅓ cup fresh lemon juice
- Cook over low heat, stirring constantly, until thickened.
- Strain through a fine-mesh sieve. Add the cold butter and stir until smooth and velvety.6 tablespoons cold unsalted butter
- Spread the lemon curd over the chilled cheesecake and refrigerate for 30 minutes.
Make the Swiss Meringue
- Combine the egg whites and sugar in a heatproof bowl.2 egg whites, ½ cup granulated sugar
- Place over a saucepan of simmering water and heat until the sugar is completely dissolved and the mixture reaches 150–160°F (65–70°C).
- Transfer to a mixer and beat until stiff, glossy peaks form.
- Pipe the meringue over the cheesecake, decorate with blueberries and/or lemon slices if desired.
- Serve
- Slice and serve chilled.
Notes
- Room temperature ingredients: Softened cream cheese and room temperature eggs blend more smoothly and help create a creamy, lump-free batter.
- Bring out the lemon flavor: Rub the lemon zest into the sugar with your fingertips before mixing the filling to release the natural oils.
- Fresh or frozen blueberries: Both work equally well, so there's no need to wait for blueberry season.
- Strain the blueberry sauce: For the smoothest swirl and no bits of skin or seeds, pass the sauce through a fine-mesh sieve.
- Don't overmix: Once the eggs are added, mix just until incorporated to avoid adding excess air, which can lead to cracks.
- Use a water bath: Gentle, even heat helps produce a creamy texture and minimizes cracking.
- Pan-inside-pan method: Place the springform pan inside a slightly larger pan, then place both inside the roasting pan. This eliminates the need for foil and helps prevent leaks and soggy crusts.
- Be careful! For the safest and easiest setup, place the assembled pans in the oven before adding the hot water. Carefully pour the hot water into the outer roasting pan until it reaches halfway up the sides of the middle pan. This method helps prevent spills and eliminates the need to carry a large pan of boiling water across the kitchen.
- How to tell when it's done: The edges should be set while the center still has a slight jiggle. The cheesecake will continue to set as it cools.
- Cool gradually: Turn off the oven and leave the cheesecake inside for 1 hour before removing it. This helps prevent sudden temperature changes and cracks.
- Chill overnight: While 6 hours is enough, an overnight chill gives the cheesecake the best flavor and texture.
- Don't worry about cracks: Any small imperfections will be covered by the lemon curd and Swiss meringue.
- Swiss meringue is optional: The cheesecake is delicious with just the lemon curd and blueberry sauce if you prefer to skip the meringue.
Nutrition
Calories: 412kcal | Carbohydrates: 65g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 152mg | Sodium: 141mg | Potassium: 111mg | Fiber: 1g | Sugar: 57g | Vitamin A: 561IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 1mg
