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Lemon Blueberry Layer Cheesecake

A delightful dessert combining creamy cheesecake with fresh blueberries and zesty lemon, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1⁄2 cups (150g) graham cracker crumbs Adds crunch and sweetness to the crust.
  • 0.25 cups 1⁄4 cup (50g) granulated sugar A touch of sweetness for the crust.
  • 6 tbsp 6 tbsp (90g) unsalted butter, melted Binds the crust together.
  • 1 tsp 1 tsp vanilla extract Adds flavor to the crust.
For the cheesecake filling
  • 3 packages 3 (8 oz) packages cream cheese, softened Forms the creamy base of the cheesecake.
  • 1 cup 1 cup (200g) granulated sugar Sweetens the cheesecake filling.
  • 1 tsp 1 tsp vanilla extract Enhances the overall flavor.
  • 3 large 3 large eggs Provides structure and creaminess.
  • 0.5 cups 1⁄2 cup (120ml) sour cream Adds tanginess and creaminess.
  • 1 tbsp 1 tbsp lemon zest Infuses the cheesecake with lemon flavor.
  • 0.25 cups 1⁄4 cup (60ml) fresh lemon juice Balances the sweetness.
  • 2 tbsp 2 tbsp all-purpose flour (optional) Helps to firm up the filling.
For the blueberry topping
  • 2 cups 2 cups fresh blueberries (or frozen, thawed) The star of the topping.
  • 0.25 cups 1⁄4 cup (50g) granulated sugar Sweetens the blueberry topping.
  • 1 tbsp 1 tbsp fresh lemon juice Enhances blueberry flavor.
  • 1 tbsp 1 tbsp cornstarch (optional) To thicken the blueberry topping.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Grease and line the bottom of a 9-inch springform pan with parchment paper to prevent sticking.
Make the Crust
  1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
  2. Stir in the vanilla extract until well combined.
  3. Press this mixture evenly into the bottom of the prepared springform pan to form the crust.
  4. Bake for 8-10 minutes until lightly golden, then let it cool completely.
Prepare the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  2. Add the vanilla extract, then the eggs one at a time, mixing well after each addition.
  3. Incorporate the sour cream, lemon zest, and lemon juice into the mixture.
  4. If you desire a firmer cheesecake, stir in the flour as well.
  5. Pour this cream cheese mixture into the cooled crust.
Bake the Cheesecake
  1. Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
  2. Turn off the oven and let the cheesecake cool in the oven for about an hour.
  3. Transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.
Make the Blueberry Topping
  1. In a saucepan, mix the blueberries, sugar, and lemon juice over medium heat.
  2. Cook and stir occasionally until the blueberries burst and the mixture thickens slightly (about 5-7 minutes).
  3. For a thicker topping, dissolve the cornstarch in a little water and stir it into the mixture, simmering for an additional 2-3 minutes.
  4. Remove from heat and let it cool completely.
Assemble the Cheesecake
  1. Once the cheesecake is fully chilled, spread the blueberry topping evenly over the cheesecake.
  2. Slice and serve chilled!

Notes

For a smoother filling, ensure your cream cheese is softened adequately. Experiment with different toppings like fresh strawberries or a raspberry compote for a twist on the classic blueberry. Consider layering lemon curd for an extra zing. For mini cheesecakes, use muffin tins lined with cupcake liners.