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.
32ouncescream cheese, softened at room temperatureuse full fat blocks
1 and 1/2cupsgranulated sugar
4largeeggs, at room temperature
1cupsour cream, at room temperatureuse full fat
2teaspoonsvanilla extract
1cupblueberry preserves
3tbsplemon juice
For the Blueberry Topping
2 and 1/2cupsfresh or frozen blueberries, dividedIf using frozen, don't thaw them
1/2cupgranulated sugar
2tspcornstarch or corn starch
1teaspoonlemon zest
2tsplemon juice
1tbspwarm water
1/2tspvanilla extract
For the Whipped Cream:
1/2cupheavy cream
2tbsppowdered sugar
1tspvanilla 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 2-3minutes 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.