Lemon-Blueberry-Cheesecake

Lemon Blueberry Cheesecake

by

Yield: 10–12 slices
Pan: 20–23 cm (8–9 inch) springform pan
Prep: 30 min
Bake: ~60–70 min
Chill: at least 6 hours, preferably overnight

1. Biscuit crust

Ingredients

  • 200 g digestive biscuits or graham crackers
  • 90 g unsalted butter, melted
  • 1 tbsp sugar
  • Pinch of salt

Method

  1. Crush the biscuits into fine crumbs.
  2. Mix with melted butter, sugar and salt.
  3. Press firmly into the bottom of a lined springform pan.
  4. Bake at 175°C for 8–10 minutes.
  5. Remove and let cool.

2. Blueberry filling

Ingredients

  • 250 g blueberries, fresh or frozen
  • 60 g sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water

Method

  1. Put blueberries, sugar and lemon juice in a saucepan.
  2. Cook over medium heat for about 5–7 minutes, until the berries burst.
  3. Mix cornstarch with water separately.
  4. Add the mixture to the blueberries and cook for another 1–2 minutes, stirring constantly.
  5. Remove from heat and let it cool completely.

3. Lemon cheesecake filling

Ingredients

  • 680 g full-fat cream cheese, softened
  • 150 g sugar
  • 3 large eggs
  • 180 g sour cream
  • Zest of 2 lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour or cornstarch

Method

  1. Beat the cream cheese and sugar on low/medium speed until smooth. Don’t overmix.
  2. Add the sour cream, lemon zest, lemon juice and vanilla.
  3. Add the eggs one at a time, mixing just until incorporated.
  4. Add the flour/cornstarch and mix briefly.

4. Assemble

  1. Pour about half of the cheesecake mixture over the cooled crust.
  2. Spoon several tablespoons of the blueberry filling over it.
  3. Add the remaining cheesecake mixture.
  4. Add more blueberry filling on top.
  5. Use a knife or skewer to gently swirl the blueberries into the cheesecake.

5. Bake

Bake at 160°C for approximately 55–70 minutes.

The edges should look set while the center still has a slight wobble.

Turn off the oven, crack the oven door open and leave the cheesecake inside for 30–60 minutes.

Remove and allow it to cool completely at room temperature.

Then refrigerate for at least 6 hours, ideally overnight.

🍋🫐 6. Lemon blueberry topping

Ingredients

  • 150 g blueberries
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
  • 1 tbsp water

Method

  1. Cook the blueberries, sugar and lemon juice for 3–4 minutes.
  2. Mix cornstarch and water.
  3. Add it to the blueberries and cook until slightly thickened.
  4. Cool completely.
  5. Spread over the chilled cheesecake.

You can finish with fresh blueberries + thin lemon slices + grated lemon zest.

⭐ Important tips

  • Use full-fat cream cheese for the best texture.
  • All ingredients should ideally be at room temperature.
  • Don’t overbeat after adding the eggs—this can cause cracks.
  • Don’t cut it before it’s properly chilled.
  • For a very smooth cheesecake, bake it in a water bath or place a pan of hot water on the rack below the cheesecake.