Picture this: a buttery biscuit base, topped with a creamy lemon cheesecake filling that's smooth like a dream. But hold up, here comes the star-juicy blueberries adding a burst of freshness to every bite. Oh, and the best part? This creamy Lemon and Blueberry Cheesecake is made using frozen blueberries, making this dessert possible even when blueberries are out of season!
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The Beauty of Baked Cheesecakes
Baked Cheesecake has been my favourite dessert for years. Ever since I tasted my first cheesecake as a child, I knew this was a love story that will last a lifetime. The creamy thick cheesecake filling on a buttery crust is nothing short of perfection. And that's why we have more than enough recipes for baked cheesecake for you to try:
Tips For The Best Baked Cheesecake
If this is your first time making a cheesecake, fret not. We have plenty of tips.
- Use full-fat cream cheese and full-fat creme fraiche.
- Make sure all the ingredients for the filling are at room temperature.
- Once you add the eggs, be gentle and don't beat the mixture to avoid adding air bubbles.
- Cook your cheesecake using a water bath method to create a steamy humid environment (some say it's a myth - we disagree!).
- Don't overcook it, or it will crack!
- Cool your cheesecake slowly - no drastic temperature changes.
To make sure you get the creamiest cheesecake with that perfect texture, we have together a list of tips and tricks on How To Prevent Your Cheesecake From Cracking.
Equipment Needed
- food processor (optional): for making biscuit crust.
- electric mixer (or a stand mixer with a paddle attachment): for beating the filling.
- balloon whisk: for gently whisking in the eggs without creating too many air bubbles, that may lead to cheesecake cracks.
- rubber spatula.
- 7in (18 cm) Springform Cake Tin.
- roasting pan or any oven-proof larger pan with high rims that would fit the cheesecake springform pan, and allow for water to be poured around it.
Ingredients and Substitutes
- digestive biscuits: can be replaced with graham crackers. Here's a recipe for a simple graham cracker crust.
- unsalted butter: melted.
- cream cheese: also known as soft cheese in the UK. Make sure to use full-fat cheese for best results.
- caster sugar: granulated sugar will also work, but will take a little longer to dissolve.
- full-fat creme fraiche: or full-fat sour cream (no less than 30% fat).
- lemons: lemon zest and lemon juice will be used, so make sure to get unwaxed lemons.
- eggs: you will need two whole eggs and an egg yolk. We used medium eggs in the UK, and would advise using large eggs if you are cooking in the US.
- blueberries: we used frozen blueberries (thawed for the filling), but fresh blueberries will work just as well.
- cornflour: also known as corn starch, which acts as a thickening agent in the blueberry sauce.
Find the quantities, full method and nutritional values in the recipe card at the bottom of the post.
Step-By-Step Method
Before You Begin
For best results, prepare your ingredients:
- Thaw frozen blueberries for the cheesecake filling. Then place them in a colander to get rid of excess moisture. Skip this step if you are using fresh berries.
- Take your cream cheese, creme fraiche (sour cream) and eggs out of the fridge about 1 hour before you start baking. Your ingredients should ideally be at room temperature.
- Cut a circle of parchment paper to line the bottom of your springform cake tin. If you butter the bottom of the pan first, the baking paper will stick to it 🙂
- Double-wrap the cheesecake pan in large sheets of aluminum foil all the way up the sides of the springform pan. This will prevent the water from seeping into the cheesecake when we bake it in a water bath.
Step 1: Make Biscuit Crust
Preheat the oven to 160°C Fan.
Place your butter in a small saucepan and set it over low heat until it melts. Do not let the butter brown.
In the meantime, place the biscuits into a food processor and blitz them into fine crumbs. If you don't have a food processor, you can place the biscuits in a sturdy ziplock bag and bash them with a rolling pin. Or place the biscuits into a high-rimmed metal mixing bowl, and use the flat end of a rolling pin to crush them thoroughly.
Pour the melted butter over the crumbs and mix well.
Spoon the mixture into the prepared pan and press it down into the base using the pack of a spoon, or a blast bottom of a glass. You should have an even layer of biscuit mixture.
Place the cake tin in the preheated oven for 10 minutes.
Take the tin out and leave the cheesecake crust to cool down.
Reduce the oven temperature to 140°C Fan.
Step 2: Make Lemon and Blueberry Cheesecake Filling
Whilst the base is cooling, make your cheesecake filling.
Place the cream cheese, creme fraiche (or sour cream) and caster sugar into a large mixing bowl. Using an electric hand mixer, beat the mixture for approximately 2 minutes on high speed, scraping the sides of the bowl once or twice (cream cheese tends to stick to the bowl). The mixture should be smooth and the sugar should have dissolved.
Pour in the fresh lemon juice and beat again just enough to combine.
One by one, add the eggs, mixing them in using a balloon whisk (don't use an electric mixer, as it will pump in too much air into the cheesecake batter and your cheesecake may crack). Mix in the egg yolk.
Finally, drain the thawed blueberries and add them to the cheesecake mixture alongside the lemon zest, and mix everything gently to distribute.
Step 3: Baking and Cooling Baked Cheesecake
Pour the lemon and blueberry cheesecake mixture on top of the biscuit base. Smooth out the top of the cheesecake filling using an offset spatula. Set the cheesecake into a high-rimmed roasting pan, pour hot water about halfway up the cheesecake pan, and place it in the centre of the oven for 1 hour (note, baking time is given for a 7 in (18cm) baking pan).
After an hour, turn the oven off, but don't open the oven door. Leave the cheesecake to finish cooking in the closed oven for another hour. Then open the oven door a crack and leave it to cool gradually for another hour.
Take the cheesecake out of the oven and out of the water bath, and leave it to cool down to room temperature. Finally place it in the fridge for at least 4 hours, or ideally, overnight.
Step 4: Homemade Blueberry Sauce
Place the blueberries (they don't need to be thawed for the sauce), water and sugar in a medium saucepan. Set it over low heat until blueberries defrost, sugar dissolves and the mixture starts gently bubbling around the edges. Let the blueberry mixture bubble for 5 minutes over medium heat.
Mix cornflour (cornstarch) with 1 tablespoon of cold water in a small bowl. Pour the cornflour slurry into the blueberries and mix. You may need to return the sauce to the stovetop and stir for a few minutes for the blueberry sauce to thicken, but note that it will thicken further as it cools.
Leave the sauce to cool down to room temperature, then store it in the fridge covered with a piece of plastic wrap until you are ready to serve.
Serve your cheesecake with the blueberry topping. Garnish each slice with extra lemon zest and a sprig of mint, if you wish.
How To Cut Cheesecake Into Slices?
- Make sure your cheesecake has been in the fridge for at least 4 hours before attempting to take it out of its tin and slice it.
- Dip a thin-bladed knife into hot water and hold it in for 15 seconds, wipe it dry on a paper towel and cut slices with a hot knife, wiping it clean and heating it up between slices.
- Apply gentle pressure with the knife making sure to go all the way down to the bottom and through the crust. Don't move the knife back and forth (like cutting bread).
- If things go wrong: 'clean up' a slice by running the hot knife along the sides of the cut slice.
Recipe FAQs
Can I Make This Cheesecake Gluten-Free?
Yes, there is no flour in the cheesecake filling, so you only need to substitute digestive biscuits with a gluten-free option. Our vote goes to McVitie's Gluten Free Hobnobs.
What Can I Do With Leftover Blueberry Sauce?
Blueberry sauce is perfect served with ice cream, Greek yogurt, or used in pie fillings and crumbles. Alternatively, serve it with your breakfast pancakes or waffles, or make yogurt and granola parfaits.
Storage
This Lemon and Blueberry Cheesecake is best stored separately from the blueberry sauce. Cover the cheesecake with a large inverted bowl, or cover it in cling film and store it in the fridge for up to 4 days. You may also store individual slices in an airtight container.
Want to freeze an entire cheesecake or any leftover slices? The good news is - this cheesecake freezes very well. Wrap the whole cheesecake or individual portions in cling film, then place them in a ziplock bag to protect it from freezer burn and store it in the freezer for up to 3 months.
For more information, head to our dedicated article on How To Store Cheesecake in The Fridge or Freezer.
Other Cheesecake Recipes To Try Next Time
A fan of no-bake cheesecakes? Try our Toblerone Cheesecake or No-Bake Biscoff Cheesecake! They are to die for!
Alternatively, have a look at some of our favourites below:
Lemon and Blueberry Cheesecake (Baked Cheesecake)
Equipment
- Food Processor optional
- Roasting Pan or any ovenproof high-rimmed dish
Ingredients
For Cheesecake Crust
- 150 g (5.29 oz) digestive biscuits
- 70 g (2.47 oz) unsalted butter
For Lemon & Blueberry Cheesecake Filling
- 450 g (15.87 oz) cream cheese full-fat, at room temperature
- 130 g (0.57 cups) creme fraiche full-fat, at room temperature
- 120 g (0.96 cups) caster sugar
- 4 tablespoon lemon juice 60 ml
- 2 eggs medium
- 1 egg yolk medium
- 2 tablespoon lemon zest
- 170 g (1.15 cups) frozen blueberries thawed and drained of any excess liquid
For Blueberry Sauce
- 230 g (1.55 cups) frozen blueberries
- 40 ml (0.17 cups) water
- 15 g (1 heaped tbsp) caster sugar
- 1 heaped tsp cornflour (cornstarch) + 1 tablespoon cold water
Instructions
- Cut a circle of parchment paper to line the bottom of your springform cake tin. If you butter the bottom of the pan first, the baking paper will stick to it.
- Double-wrap the cheesecake pan in large sheets of aluminum foil all the way up the sides of the springform pan. This will prevent the water from seeping into the cheesecake when we bake it in a water bath.
- Preheat the oven to 160°C Fan.
Make Biscuit Crust
- Place your butter in a small saucepan and set it over low heat until it melts.
- Place the biscuits into a food processor and blitz them into fine crumbs. If you don't have a food processor, you can place the biscuits in a sturdy ziplock bag and bash them with a rolling pin. Or place the biscuits into a high-rimmed metal mixing bowl, and use the flat end of a rolling pin to crush them thoroughly.
- Pour the melted butter over the crumbs and mix well.
- Spoon the mixture into the prepared pan and press it down into the base using the pack of a spoon, or a blast bottom of a glass. You should have an even layer of biscuit mixture.
- Place the cake tin in the preheated oven for 10 minutes.
- Take the tin out and leave the cheesecake crust to cool down.
- Reduce the oven temperature to 140°C Fan.
Make Cheesecake Filling
- Place the cream cheese, creme fraiche, and caster sugar into a large mixing bowl. Using an electric hand mixer, beat the mixture for approximately 2 minutes on high speed, scraping the sides midways through.
- Pour in the fresh lemon juice and beat again just enough to combine.
- One by one, add the eggs, mixing them in using a balloon whisk (don't use an electric mixer, as it will pump in too much air into the cheesecake batter and your cheesecake may crack). Mix in the egg yolk.
- Finally, drain the thawed blueberries and add them to the cheesecake mixture alongside the lemon zest, and mix everything gently to distribute.
Bake and Cool Cheesecake
- Pour the lemon and blueberry cheesecake mixture on top of the biscuit base. Smooth out the top of the cheesecake filling using an offset spatula. Set the cheesecake into a high-rimmed roasting pan, pour hot water about halfway up the cheesecake pan, and place it in the centre of the oven for 1 hour (note, baking time is given for a 7 in (18cm) baking pan).
- After an hour, turn the oven off, but don't open the oven door. Leave the cheesecake to finish cooking in the closed oven for another hour. Then open the oven door a crack and leave it to cool gradually for another hour.
- Take the cheesecake out of the oven, out of the water bath and out of its foil wrap, and leave it to cool down to room temperature. Finally place it in the fridge for at least 4 hours, or ideally, overnight.
Make Blueberry Sauce
- Place the blueberries (they don't need to be thawed for the sauce), water and sugar in a medium saucepan. Set it over low heat until blueberries defrost, sugar dissolves and the mixture starts gently bubbling around the edges. Let the blueberry mixture bubble for 5 minutes over medium heat.
- Mix cornflour (cornstarch) with 1 tablespoon of cold water in a small bowl. Pour the cornflour slurry into the blueberries and mix. You may need to return the sauce to the stovetop and stir for a few minutes for the blueberry sauce to thicken, but note that it will thicken further as it cools.
- Leave the sauce to cool down to room temperature, then store it in the fridge covered with a piece of plastic wrap until you are ready to serve.
- Take the chilled cheesecake out of the tin and slice into portions. Serve your cheesecake with the blueberry topping. Garnish each slice with extra lemon zest and a sprig of mint, if you wish.
Nutrition
Chenee says
This blueberry cheesecake is one of my favorites! I love the sweet blueberry flavor with the tang of the cheesecake. Delicious.
Ieva Greber says
Thank you! 💗
Sisley says
Lemon and blueberry is such a fantastic combination. Baked cheesecakes are just so delicious.
Heather Ann Farmer says
Lemon blueberry in a cheesecake is a perfect pairing! This recipe came out creamy and delicious!
Ieva Greber says
So glad you liked it! 🙂
Kim says
I'm not sure there is a better flavor combo in the world than lemon and blueberry. They just complement each other so well. Pair them with cheesecake? I'm in!
Vicky says
I just love the combo of buttery biscuit with the creamy lemon filling, all topped with yummy blueberries! It's great that I can use frozen blueberries so I can enjoy a taste of summer anytime.
Ieva Greber says
So glad you like the recipe! We love using frozen fruit and berries when they're out of season! 🙂