Creamy cheesecake flavored with tangy lemon and juicy blueberries folded into the batter is the ultimate dessert. We'll bake it in a water bath so it doesn’t crack. And my easy 4 ingredient graham cracker crust adds the perfect crunchy texture. Get ready to dig into the best lemon blueberry cheesecake of your life!
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
Creamy Cheesecake with Bursting Blueberries
My family loves when I double or triple the amount of lemon that I normally add in my cheesecakes. So with this recipe, I wanted to create a lemon-forward flavor for all the rest of you citrus lovers out there!
And fresh or frozen blueberries folded into the batter add little bursts of fruity juice, but they don't steal the show from the lemon. Plus you can always add more blueberry flavor by topping your baked cheesecake with blueberry jam or additional fresh blueberries. Orrr really take it to the next level with a crumbly streusel topping like my lemon blueberry cookies with streusel!
This was inspired by my many other cheesecake recipes. Because, to be perfectly honest, I'm obsessed with cheesecake. There, I said it. I'm lactose sensitive and I have to pop a Lactaid with every slice, but it's sooo worth it to enjoy birthday cake cheesecake, chocolate Black Forest cheesecake, baked cherry cheesecake, rich chocolate mousse cheesecake, and baklava cheesecake!
Growing up in Germany, we ate Käsekuchen which is the German version of cheesecake made with quark or ricotta instead of cream cheese. It's much lighter and fluffier than American cheesecake, but hey, I don't play favorites. 😉
The whipped egg whites in German cheesecake unfortunately make it more likely to crack. Therefore I prefer making this tangy lemon blueberry cheesecake with cream cheese instead, so it’s more stable. It won't crack on you as long as you follow my tips below!
And if you’re baking this for a special occasion, might I suggest adding blueberry syrup, whipped cream, and candied lemon slices on top.
Fresh versus Frozen Blueberries
I tested this cheesecake with both fresh and frozen blueberries, and both work great!
I love using fresh blueberries in the summer when they’re in season. But the rest of the year I pull out frozen blueberries that I saved from our annual blueberry picking trip.
If you use frozen blueberries, fold them into the batter straight from the freezer. Don't let them thaw, otherwise they'll bleed their color into the cheesecake.
How to Prevent a Cracked Cheesecake
- Mix slowly so you don’t whip too much air into the batter, which could cause it to crack.
- Cool slowly once it finishes baking! Removing your cheesecake from oven too soon will cause a rapid temperature change that can crack your cheesecake.
- Cover it up! Worst case, if your cheesecake does crack, just top it with whipped cream or fruit. Shh, it'll be our little secret. 😉
Let's Bake Lemon Blueberry Cheesecake!
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Mix the graham cracker crumbs, melted butter, brown sugar, and salt together.
2. Press the crust mixture into the greased pan, and bake it for 10 minutes.
3. Beat the room temperature cream cheese on low speed.
5. Add the vanilla extract, lemon juice and zest.
7. Add the Greek yogurt. Scrape the sides of the bowl.
9. Spread the batter onto the crust. Bake in a water bath until the center is jiggly.
4. Mix the granulated sugar and salt into the cream cheese.
6. Add the eggs and egg yolks one at a time.
8. Gently fold the blueberries into the batter.
10. Slowly cool the cheesecake, then allow it to set in the fridge overnight.
My Top Tip to Prevent a Soggy Crust
Use extra large aluminum foil to prevent any water from seeping through the gaps in the foil and making your crust wet and soggy.
Get the biggest foil you can find at the store, at least 18 inches in width. This will allow it to cover the whole bottom and all the sides.
I swear, I once tried layering twelve sheets of smaller foil, but that sneaky water finds its way into my pan every single time! And the crust basically soaked in the water for hours, making it mushy and gross. Learn from my mistakes, my friends!
How to Avoid Lumps
Listen, cheesecake is hands-down my grandpa's favorite dessert. And while he can look past a soggy crust or cracks on the top, he's a stickler for that creamy, light texture. So to avoid lumps in your cheesecake, be sure to mix, mix, mix!
Scrape the sides and bottom of your mixing bowl periodically as you mix the batter to avoid any ingredients from not getting mixed properly.
And once you add the Greek yogurt, give the batter a few last big stirs by hand, to ensure there are no pockets of ingredients that aren't fully mixed.
Lemon Blueberry Cheesecake
Equipment
- large aluminum foil (at least 18 inches in width)
Ingredients
Graham Cracker Crust
- 1½ cups graham crackers crumbs (one sleeve or 9 whole crackers pulverized in a food processor)
- 4 tablespoon unsalted butter, melted (half a stick)
- 2 tablespoon brown sugar
- ¼ teaspoon salt
Lemon Blueberry Cheesecake
- 32 ounces cream cheese, softened to room temperature (4 blocks)
- 1¼ cups granulated sugar
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- Zest from one large lemon (about 2 teaspoons)
- Juice from one large lemon (about 2 to 3 Tablespoons)
- 4 whole eggs
- 2 egg yolks
- 1¼ cups plain Greek yogurt
- 1½ cups blueberries (fresh or frozen)
Instructions
Prepare the Crust
- Preheat the oven to 350°F. Make sure an oven rack is in the middle of the oven. Grease a 9-inch or 10-inch springform pan with butter. Tightly wrap the outside of the springform pan with several large sheets of large aluminum foil (18 inches wide).
- In a large mixing bowl, mix the graham cracker crumbs, melted butter, brown sugar, and salt together. It should mostly clump together when you press some in the palm of your hand.
- Spread the crust mixture into the greased springform pan and press it down in an even layer.
- Bake the crust for 10 minutes, until it is golden brown. Let cool while the cheesecake filling is prepared.
- Reduce the oven heat to 325°F. Move the oven rack to the lower third.
Bake the Cheesecake
- In a stand mixer with a paddle attachment or in a large mixing bowl with an electric whisk, beat the room temperature cream cheese for 4 to 6 minutes on low speed, until it is smooth and creamy. If there are any lumps, you'll end up with a lumpy cheesecake. Scrape the sides of the bowl during this process, to make sure all the cream cheese gets whisked.
- Add the granulated sugar and salt into the cream cheese. Mix for another 3 to 4 minutes on low speed.
- Add the vanilla extract, lemon juice, and lemon zest. Mix everything until it's fully combined.
- While mixing on low speed, add the whole eggs and then the egg yolks one at a time. Make sure each egg is fully mixed in before adding the next egg.
- Add the plain Greek yogurt and continue to mix on a low speed until it's smooth, creamy and fully combined. Scrape the sides of the bowl and give the mixture a few last stirs by hand, to ensure there are no pockets of ingredients that aren't fully mixed.
- Gently fold the blueberries into the batter.
- Pour the batter onto the cooled graham crumb crust. Smooth the top with a small spatula or the back of a spoon.
- Bring a full kettle of water to a boil. Place the springform pan in the middle of a large Dutch oven or roasting pan with sides that are at least as tall as the springform pan. Add the boiling water so the water level comes about halfway up the sides of the aluminum foil-lined springform pan. Now you have a water bath! Carefully transfer the water bath into the oven.
- Bake for 1 hour, then begin checking the cheesecake to see if it's done. Give the pan a gentle jiggle. The cheesecake is done once only the center is jiggly, and the outer edge is set and doesn't move. If it's still too jiggly, bake for another 10 minutes and check it again. (My cheesecake usually takes around 70 to 80 minutes to bake.)
Cool & Chill the Cheesecake
- Once the cheesecake is done baking, turn off the oven and crack the door open by putting a wooden spoon handle in the door. After one hour, remove the cheesecake from the oven and let it continue to cool in the water bath for another hour. Then remove the springform pan from the water bath and remove the aluminum foil. Let it continue to cool to room temperature for another hour.
- Loosely cover the top of the cheesecake with aluminum foil and chill in the fridge to fully set it for at least 8 hours, or overnight.
- To serve, run a knife around the edge of the springform pan to loosen it. Release the sides of the pan and transfer the cheesecake to a serving plate or cake stand.Optional: Top with blueberry jam, fresh blueberries, candied lemon, or whipped cream. Slice and enjoy!!
Notes
- If you’re using frozen blueberries, don’t thaw them. Add them while still frozen to the batter.
- Instead of Greek yogurt, you can substitute sour cream.
- Mix slowly so you don’t whip too much air into the batter, which could cause it to crack.
- Cool your cheesecake slowly once it finishes baking! Taking it out of the oven too soon will cause your cheesecake to crack.
- If your cheesecake does crack, just top it with whipped cream, blueberry sauce, or fresh berries and no one will ever know. 😉
- Store your cheesecake in the fridge for up to one week or in the freezer for up to 3 months.
Mila
My family loved this!
Shanon
I used regular foil instead of XL foil... should've listened to your advice!