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Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake

This lemon blueberry cheesecake is a baked cheesecake. It has a graham cracker crust, lemon cheesecake with frozen wild blueberries, and a lemon whipped cream on top.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 8 hours 30 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 383
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 1/2 cups Graham cracker crumbs (fine crumb. Two sleeves of crackers.)
  • 1/4 cup Brown sugar (packed light or dark)
  • 10 TBSP Unsalted butter (melted)
  • 24 oz Cream cheese (room temperature)
  • 3/4 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 2 Large lemon zested
  • 1/4 cup Lemon juice
  • 1/2 cup Sour cream (room temperature)
  • 4 Large eggs (room temperature)
  • 1 1/2 cups Frozen wild blueberries
  • 1 cup Heavy cream
  • 1 Small lemon zested
  • 2 TBSP Powdered sugar

Equipment

  • 9-inch springform pan

Method
 

Instructions
  1. Preheat the oven to 325℉. Spray a 9-inch springform pan with baking spray. Line the bottom with a parchment paper circle. Spray again.
  2. Using a food processor, blend the graham crackers into a fine crumb. In a small bowl, combine graham cracker crumbs, brown sugar, and melted butter with a fork.
  3. Pour the crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the bottom of the crust down.
  4. Bake for 11 minutes.
  5. Using a mixer in a mixing bowl, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl.
  6. Add in the vanilla, lemon zest, lemon juice, and sour cream. Mix until smooth. Add in the eggs. Mix on low speed until just combined.
  7. Add in the blueberries. Use a rubber spatula to fold the blueberries in. They will cause a swirl look, so go gentle!
  8. Add the cheesecake batter to the crust. Start the water bath. Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
  9. Bake the cheesecake for 80-90 minutes. This has a longer bake time because of the lemon juice and blueberries. The cheesecake is done baking when the edges are set and the middle has a very slight jiggle.
  10. Once it is done baking, turn off the oven, crack open the door, and let the cheesecake sit for 30 minutes. Then, transfer the springform pan to a cooling rack.
  11. Cool the cheesecake completely. Then, wrap in foil and place in the fridge. Chill for at least 6 hours or overnight.
  12. Place a metal bowl and a whisk attachment into the freezer for 10 minutes.
  13. Using a mixer and the cold bowl, beat the heavy cream, lemon zest, and powdered sugar on high speed. Beat until stiff peaks form.
  14. Take the cheesecake out of the pan and remove the parchment paper. Pipe the lemon whipped cream on top. Top with extra lemon slices and blueberries.