Lemon Blueberry Cheesecake Cake Recipe

I’ve crafted a Lemon Blueberry Cheesecake that perfectly balances tang and sweet beautifully. I combined graham cracker crumbs with melted butter for the base, then blended creamy cream cheese, tangy lemon zest, freshly squeezed lemon juice, and eggs, before adding fresh blueberries on top. Every bite is simply delightfully refreshing.

I recently came across a twist on a classic cheesecake that surprised me in the best way possible. I decided to experiment with a lemon blueberry cheesecake cake recipe that turned out to be a fun mix of tangy lemon zest from 2 lemons, a smooth cream cheese filling made from 32 ounces of cream cheese and 1 1/2 cups granulated sugar, and a fresh burst of flavor from 2 cups of blueberries.

I started with a crunchy crust by combining 1 1/2 cups graham cracker crumbs with 6 tablespoons melted unsalted butter and 1/4 cup granulated sugar. Next, I layered the tang of 1/4 cup freshly squeezed lemon juice and the sweetness of blueberries over the rich filling.

This creation even hints at elements youd find in a dessert oreo or lemon cream cheese frosting cheesecake cake, merging bright and bold tastes in every bite. I was really excited to share this unique take on blueberry lemon cake with you all!

Why I Like this Recipe

I like this recipe because it gives me a burst of fresh flavors every time i make it. The mix of lemon and blueberry is just so refreshing and gives a nice tang that cuts through the creaminess of the cheesecake.

I also appreciate how the texture turns out. The cream cheese is super smooth yet the graham cracker crust adds that crunch which makes every bite interesting.

Another reason is that even though it looks fancy, it’s really fun and satisfying to make. I get a kick out of preparing the blueberry topping and watching it thicken up so just perfectly drizzled over the cheesecake.

Finally, i love that it’s not too sweet. It balances out the flavors in a way that makes me enjoy every bite without feeling overwhelmed by sugar.

Ingredients

• Graham cracker crumbs gives a crunchy base, loaded with carbohydrates and little fiber.
• Cream cheese adds rich, creamy texture and protein; its high in fat, though.
• Blueberries provide natural sweetness, fiber, and vitamins with a slightly tart taste.
• Lemon juice offers a bright, tangy kick with vitamin C and zest appeal.
• Sour cream adds tang and creaminess, alongside minor proteins and fats for balance.
• Unsalted butter enriches flavor and provides smooth mouthfeel with healthy fats.
• Granulated sugar sweetens the cake, balancing tart and creamy flavors perfectly.
• Eggs help bind ingredients together and add structure to the cheesecake.
• Water helps dissolve sugar and integrate flavors in the blueberry topping.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar (for the crust)
• 32 ounces cream cheese, softened (about 4 packages of 8oz each)
• 1 1/2 cups granulated sugar (for the cheesecake filling)
• 4 large eggs, at room temperature
• 1/3 cup sour cream
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 1/4 cup freshly squeezed lemon juice
• 2 cups fresh blueberries
• 1/2 cup granulated sugar (for the blueberry topping)
• 1/4 cup water (for the blueberry topping)
• 1 tablespoon lemon juice (for the topping)
• 1 tablespoon cornstarch dissolved in 2 tablespoons water

How to Make this

1. Preheat your oven to 325°F and grease a springform pan about 9 inches in size.

2. Mix 1 1/2 cups graham cracker crumbs with 6 tablespoons melted butter and 1/4 cup sugar in a bowl; press the mixture firmly in the bottom of your pan for the crust.

3. In a large bowl, beat 32 ounces of softened cream cheese with 1 1/2 cups granulated sugar until smooth.

4. Add 4 large eggs one at a time, beating well after each addition to get a nice smooth mixture.

5. Stir in 1/3 cup sour cream, 1 teaspoon vanilla extract, the zest of 2 lemons, and 1/4 cup freshly squeezed lemon juice until everything is well combined.

6. Carefully fold 2 cups fresh blueberries into the cheesecake batter.

7. Pour your cream cheese mixture over the prepared crust in the pan and smooth out the top.

8. Bake for about 55 to 65 minutes or until the edges are set and the center is slightly jiggly; be careful not to overbake.

9. Meanwhile, for the blueberry topping, combine 1/2 cup granulated sugar with 1/4 cup water and 1 tablespoon lemon juice in a small saucepan; bring to a simmer.

10. Stir in 1 tablespoon cornstarch dissolved in 2 tablespoons water into the simmering mixture and cook until thick, then let it cool before drizzling over the cheesecake once it’s fully chilled.

Equipment Needed

1. Preheated oven set to 325°F
2. 9-inch springform pan (to be greased)
3. Small mixing bowl (for preparing crust)
4. Large mixing bowl (for the cheesecake batter)
5. Electric mixer or hand whisk (to beat the cream cheese and eggs)
6. Measuring cups and spoons (for accurate ingredient amounts)
7. Knife or zester (to remove lemon zest)
8. Spatula (to stir the batter and smooth the top)
9. Small saucepan (to make the blueberry topping)
10. Small bowl (to dissolve the cornstarch in water)

FAQ

Lemon Blueberry Cheesecake Cake Recipe Substitutions and Variations

• If you don’t have graham cracker crumbs, try crushed digestive biscuits or even vanilla wafers. They work really well in the crust.
• You can replace unsalted butter with salted butter. Just lower the salt in the rest of the recipe a bit.
• Instead of regular cream cheese, mascarpone cheese can be a great substitute if you want a creamier texture.
• Sour cream can be swapped with full fat Greek yogurt. It gives a nice tang without changing too much.
• If you’re out of lemon juice, lime juice might add a fun citrus twist to your cheesecake.

Pro Tips

1. Make sure all your cream cheese and eggs are at room temp before you start mixing so you get a super smooth batter without any lumpy surprises.
2. Press that graham cracker crust down real firm in your pan. It helps keep it from crumbling apart when you cut the cheesecake.
3. Keep an eye on the oven – the cheesecake should be a bit jiggly in the center when done. Overbaking makes it dry and flaky.
4. For the blueberry topping, don’t rush it. Let the sauce cool down completely before drizzling on the cake to avoid it mixing into the filling.