Rich cheesecake batter with a slightly lemon flavor on a thick and crunchy graham cracker crust loaded with blueberries!
This super creamy cheesecake will make you want another slice! A crisp and thick graham cracker layer and the creamiest and richest cheesecake filling you can imagine with lots of fresh blueberries inside and on top.
Fresh blueberry topping make this cake so delicious and give it a great appearance!
Secret Ingredient for the best Cheesecake: Fresh Lemon!
A lovely taste of vanilla and a good amount of fresh pressed lemon juice give this cake its unique and flavorful taste. The secret ingredient for an even richer lemon taste: fresh lemon zest! Trust me this cake is worth the effort!
These are the cheesecake pans that I always use in my recipe videos: Springform pan and Removable bottom pan
A 8 inch springform pan is the traditional choice to make most cheesecake recipes. I usually use it for no bake cheesecakes. For baked cheesecakes I prefer the removable bottom pan. It has the advantage of fitting a water bath snuggly around it.
Read here how to get a perfectly smooth cheesecake!
How to make the a thick and creamy blueberry topping!
To make the blueberry sauce you need to heat up fresh blueberries with sugar and lemon juice. Heat it until the blueberry juice starts to leak. This takes about 3 to 5 minutes on medium heat. Then remove the berries and save the juice. Thicken it with a bit of cornstarch and boil it for about a minute to make sure there is no starchy aftertaste! If it is too thick you can add some juice or water to create your preferred consistency. Add the berries back into the sauce and fold them in. If you like you can add more fresh berries that have not been cooked, too.
To ensure a crack free cheesecake I recommend to read this cheesecake recipe
For the Graham cracker crust
2 cups (220 g) graham cracker crumbs (18 crackers)
6 tbsp melted butter
2 tbsp sugar
For the cheesecake batter:
24 oz (680 g) cream cheese, softened at room temperature
3/4 cup (150 g) sugar
3 tbsp flour
1 tsp vanilla extract
lemon zest from 1 lemon
3 tsp lemon juice
1/4 tsp salt
3 large eggs, at room temperature
1/2 cup (120 g) sour cream, at room temperature
2 cups blueberries
For the blueberry topping:
1 tsp cornstarch
2 cups (250 g) fresh blueberries
1 tbsp lemon juice
4 tbsp sugar
2 tbsp water, eventually
Preheat the oven to 350 °F. To make the Graham cracker crust you need to make cookie crumbs. You can either blend the cookies in a food processor or use a zip lock bag and a rolling pin to make cookie crumbs. Mix the fine crumbs with melted butter and sugar. Line a springform pan or cheesecake pan with parchment paper and spray it with baking oil or grease it with butter. Press the crumb mixture into the pan and bake it for about 10 minutes. Let it come to room temperature. Reduce the oven temperature to 325 °F.
The first thing is to cover blueberries in flour. Shake off the excess flour and add it to a big mixing bowl. Add the cream cheese to that bowl and mix it until smooth for about 4 minutes. Add sugar, sour cream, vanilla, lemon juice and lemon zest. Mix until well combined. Mix in eggs. When it is smooth fold in blueberries.
Fill the cheesecake batter on top of the cooled cookie crust. To bake the cake cover the spring form pan or cheesecake pan in aluminum foil or a silicon baking pan to make sure no water can enter. Place it in a slightly bigger baking pan and fill it 1 inch high with water. Bake the cake in this water bath at 310 °F for about 70 minutes until the top turns slightly brown. Turn off the oven and let it cool in the oven for about 30 minutes. Take it out of the oven and water bath and let it come to room temperature for another 30 minutes. Then let it cool over night or for at least 6 hours in the fridge.
To decorate the cake make a blueberry topping. Into a medium sized pot add lemon juice, sugar and fresh blueberries. Mix it until dissolved. Bring to a simmer and let it cook for about 3 minutes until the berry juice starts leaking. Keep stirring to avoid burning. Remove from heat and strain the berries. Return the juice to the pot and mix in corn starch. Cook it for about a minute to make sure there is no starchy after taste. If it is to thick mix in some water. Then fold in the blueberries and let it cool a bit.
Decorate the cake immediately before serving with the fresh blueberries! Serve directly from the fridge! The longer the cheesecake stays at room temperature the softer it gets!
Don’t overbake the cheesecake as it will continue baking while cooling down. When the cake has a slightly jiggly texture in the center it is done baking.
To ensure a crack free cheesecake I recommend to read this cheesecake recipe.
I love to add more lemon juice for a stronger flavor.
Add more flavor with a whipped cream topping: To make the whipped cream use a tall measuring cup. Add heavy cream and powdered sugar. Whip it on low for about 30 seconds with a hand mixer using the whisk attachment. When it begins to thicken increase speed and whip until fluffy. Fill it in a piping bag with a star tip. Pipe some swirls of whipped cream and garnish with strawberry sauce immediately before serving.