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Lemon Blueberry Cheesecake

Carissa Erzen
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.
5 from 2 votes
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Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Cool Time 10 hours
Total Time 12 hours
Course Dessert
Cuisine American
Servings 16 slices

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. 
Keyword baked cheesecake recipe, cheesecake, lemon blueberry cheesecake
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