This blueberry lemon cheesecake was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
I’m a huge fan of blueberry and lemon desserts so making a blueberry lemon cheesecake to kick off Summer Dessert Week… well, it’s a match made in heaven.
Have I ever mentioned cheesecake is my kryptonite?
And with the addition of a lemon cookie crust, this blueberry lemon cheesecake is kryptonite with a capital K.
After I used lemon cookies to make this homemade ice cream, I knew I had to carry the goodness over to cheesecake, so I crushed up cookies, added a bit of melted butter and made a cookie crust for my blueberry lemon cheesecake.
By the way, you’ll love this lemon blueberry Danish recipe too. Lemon and blueberry are the perfect combo!
Make sure you’re using a high-quality springform pan — it matters. The Anolon pan I’m using is an excellent pan!
Pour the cheesecake filling over the top of the crust.
Now bake!
To help prevent cracks in your cheesecake, you’ll want to keep the air humid as it’s baking by immersing your cheesecake in a water bath or by placing a pan of hot water beneath your cheesecake pan. I’m all for the easiest way, so I use a pan of hot water on the rack underneath the cheesecake.
Another helpful tip to prevent cracking is to turn off the oven when the cheesecake is done baking, crack the door and let the cheesecake sit in the cooling oven for an hour. Remove from oven to cool completely, then refrigerate for several hours or overnight.
Meanwhile, make a blueberry compote and let that cool completely as well.
Spoon the blueberry compote over each slice of blueberry lemon cheesecake or on top of the entire thing.
Enjoy!
Blueberry Lemon Cheesecake with Lemon Cookie Crust
Pin this blueberry lemon cheesecake recipe!
Sponsored items used in this post: Anolon springform pan, Dixie Crystals sugar, Adams Extract lemon extract.
Blueberry Lemon Cheesecake
Equipment
- Anolon Advanced Graphite 9" Round Springform Pan
Ingredients
Crust
- 20 lemon sandwich cookies, crushed
- 3 tablespoons butter, melted
Filling
- 3 8-oz pkg cream cheese, room temperature
- 1 14 ounce can sweetened condensed milk
- 3 tablespoons flour
- ½ cup sour cream, room temperature
- 3 tablespoons lemon juice
- ½ teaspoon lemon extract
- 3 eggs, room temperature
- 1 cup blueberries
Topping
- 1 ½ cups blueberries
- ¼ cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cold water
- 1 tablespoon corn starch
Instructions
Crust
- Using a food processor, crush lemon sandwich cookies into small crumbs. Press along with melted butter into bottom of a 9" springform baking pan. Bake for 8 minutes at 350 degrees. Let cool.
Filling
- In mixer, beat cream cheese, sweetened condensed milk and flour on low until smooth. Mix in sour cream, lemon juice and lemon extract. Beat in eggs one a time. Stir in blueberries. Pour over chilled graham cracker crust in pan.
- Bake at 300 degrees for 1 hour, 15 minutes. Turn off oven, crack door and leave cheesecake in cooling oven for 1 hour. Remove to counter, cooling completely. Refrigerate several hours or overnight.
Topping
- In saucepan on stove, heat sugar and lemon juice. Add blueberries; cook about 5-7 minutes or until blueberries release juice. Mix together cornstarch and water in small bowl, then add to blueberry mixture, stirring constantly until mixture reaches desired thickness. Let cool completely. Pour over entire cheesecake or spoon over each individual slice.
