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Blueberry cheesecake on a white cake stand with slices of lemons, topped with blueberry sauce, piped whipped cream, and a few fresh mint leaves. A large portion has been removed to show the inside of the dessert.
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Double Lemon Blueberry Cheesecake

Creamy Lemon Blueberry Cheesecake filling is baked into a crisp graham cracker crust and topped with luscious blueberry sauce. Top this show stopping dessert with fresh whipped cream. This stunning dessert is full of bright, fresh flavor - perfect for spring and summer entertaining.
Course Dessert
Cuisine Dessert, Easter
Keyword Blueberry Cheesecake, Blueberry Desserts, Cheesecake Recipes, Easter Desserts
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Servings 12 to 16 slices
Calories 513kcal
Author Stephanie Simmons

Ingredients

For the Crust

  • 2 cups graham cracker crumbs
  • 2 tbsp granulated sugar
  • 1/2 cup salted butter, melted

For the Blueberry Cheesecake

  • 32 ounces cream cheese, softened at room temperature use full fat blocks
  • 1 and 1/2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 cup sour cream, at room temperature use full fat
  • 2 teaspoons vanilla extract
  • 1 cup blueberry preserves
  • 3 tbsp lemon juice

For the Blueberry Topping

  • 2 and 1/2 cups fresh or frozen blueberries, divided If using frozen, don't thaw them
  • 1/2 cup granulated sugar
  • 2 tsp cornstarch or corn starch
  • 1 teaspoon lemon zest
  • 2 tsp lemon juice
  • 1 tbsp warm water
  • 1/2 tsp vanilla extract

For the Whipped Cream:

  • 1/2 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

  • Prep: Preheat oven to 350° F. Spray a 9 inch springform pan with nonstick spray and make sure the bottom is securely fastened. You can line the bottom with parchment paper (it will stick out through the bottom) for easy removal post-bake.
  • Make the Crust: Stir together crust ingredients and press into prepared pan and up the sides a bit (see photos above). Bake this for 10 minutes. Set aside. Keep the oven on at 350. Fill a large pot with water and set it on your stove, and get out a large roasting pan – you'll need this for your water bath later.
  • Make the Cheesecake Filling: Remember that your cold ingredients need to come to room temp before you start. 
    In a large mixing bowl, cream softened cream cheese until creamy, about 1-2 minutes. Add the sugar & mix until just incorporated. Scrape the sides of the bowl with a rubber spatula as you go. Add the eggs one at a time, mixing on medium speed after each until just incorporated. Add the vanilla and sour cream, and mix until just incorporated. Add the lemon juice & blueberry jam last, mixing on low speed until just incorporated. Use a spatula to fold the last bits in to avoid over-mixing.
  • Prepare the Water Bath + Bake: Bring the large pot of water to a boil. Set your springform pan on a rack positioned in the center of the oven, and place the roasting pan on the rack below, or wrap the base of the cheesecake pan in foil and place it inside a 10-inch cake pan inside the roasting dish. Pour the boiling water into the roasting pan. Both of these methods ensure no leaks.Bake for 1 hour 32 to 1 hour 45 minutes. When done, the cheesecake will have only a slight wobble in the center, and a knife inserted into the edge will come out clean, and will have a bit of thick batter when inserted into the center.Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing it.
  • Cheesecake Cooling: Once the hour is up, remove the pan from the oven. Remove foil and set the springform pan on a wire rack. Let cool completely at room temp, then cover with foil and refrigerate at least 6 hours or up to 1 day before removing from the pan and serving.
  • Make the Blueberry Sauce: Add 2 cups of blueberries & the sugar to a medium saucepan over medium heat. Cook, stirring, for 3 minutes so the berries begin to release their juices. (Cook for 1 additional minute if using fresh blueberries.) Add cornstarch, lemon juice, & warm water to a small bowl and stir to dissolve the cornstarch. Add to the pot, and bring to a heavy simmer over medium-high heat, then continue simmering over medium heat, stirring constantly, for 2 minutes.
    Add the remaining 1/2 cup of blueberries, & cook for 2-3 minutes more, until thick enough that the blueberries hold for a second when you drag a wooden spoon through the pot (like you're parting the red sea). It should feel like a jammy sauce - not thin and runny. If it's thin, bring it back to a simmer and cook for a few more minutes to thicken. Chill in a bowl in the fridge at least 30 minutes (or until cold) or up to 24 hours (cover if storing longer than the minimum time).
    Alternative: You can also use a jar of store-bought blueberry jam if you want a few less steps in this recipe!
  • Make the Whipped Cream: Add the whipped cream ingredients to a medium bowl and beat on high speed until stiff peaks form. If you want to pipe this, you'll need to stabilize it – see note below.
  • Serve & Store: Pour blueberry sauce over the chilled cheesecake and top with whipped cream. Slice and enjoy! Store leftovers in an airtight container in the fridge for 3-4 days.

Notes

Stabilizing Whipped Cream: To do this, add 1/2 tsp unflavored gelatin (this comes in a little box, in the baking aisle at the grocery store) and 2 tsp cold water to a small bowl and let dissolve. Meanwhile, start mixing your whipped cream. Once it just starts to thicken, but before peaks form,  stop mixing. Microwave the gelatin for 5 seconds to liquify it, then slowly stream it into the bowl while you beat the mixture on low speed. Once added, continue mixing on medium high speed until stiff peaks form. Now, you can pipe it!
Graham Cracker Crumbs: Only have whole graham crackers? Make them into fine crumbs by pulsing in the food processor. 
Crust Alternatives: I believe digestive biscuits would be the best alternative to use if you're in the UK or somewhere without graham crackers.

Nutrition

Serving: 1g | Calories: 513kcal | Carbohydrates: 76g | Protein: 16g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 687mg | Potassium: 340mg | Fiber: 1g | Sugar: 61g | Vitamin A: 587IU | Vitamin C: 8mg | Calcium: 319mg | Iron: 1mg