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Home » Recipes » Blueberry Lemon Cheesecake

Blueberry Lemon Cheesecake

By: Liz  /  Published: July 8, 2019  /  Updated: May 24, 2020  /   Leave a comment

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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?

blueberry lemon cheesecake with lemon cookie crust overhead shot

And with the addition of a lemon cookie crust, this blueberry lemon cheesecake is kryptonite with a capital K.

blueberry lemon cheesecake with blueberry topping

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!

lemon cookie crust for cheesecake

Pour the cheesecake filling over the top of the crust.

blueberry lemon cheesecake filling being poured over 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.

fresh-baked cheesecake

Meanwhile, make a blueberry compote and let that cool completely as well.

blueberry compote with spoon

Spoon the blueberry compote over each slice of blueberry lemon cheesecake or on top of the entire thing.

blueberry lemon cheesecake with blueberry compote on top
blueberry compote on top of cheesecake
blueberry lemon cheesecake on plate with fork

Enjoy!


Blueberry Lemon Cheesecake with Lemon Cookie Crust

Blueberry Lemon Cheesecake with Lemon Cookie Crust on plates

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 with blueberry topping

Blueberry Lemon Cheesecake

Liz – Eat Move Make
This blueberry lemon cheesecake with fresh blueberries and blueberry topping takes the flavor up a notch with a lemon cookie crust.
5 from 1 vote
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Prep Time 20 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 50 minutes mins
Course Dessert
Cuisine American
Servings 8
Calories 302 kcal

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.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 302kcalCarbohydrates: 39gProtein: 4gFat: 15gSaturated Fat: 6gCholesterol: 81mgSodium: 179mgPotassium: 112mgFiber: 2gSugar: 23gVitamin A: 335IUVitamin C: 8mgCalcium: 36mgIron: 1mg
Tried this recipe?Let us know how it was!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Meet Liz

Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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