This lemony cheesecake is topped with a fresh blueberry sauce that brings a taste of summer to any time of year.
If there’s one downside to cheesecake, it’s that it can be too rich for certain occasions. We came up with a solution – Blueberry Cheesecake. Bright, fresh blueberries excite the taste buds and pair wonderfully with a touch of lemon folded into the creamy cheesecake batter, making this cheesecake light enough for any occasion.
I wanted to keep this cheesecake light and refreshing so I dusted the edges with graham cracker crumbs instead of making a heavier graham cracker crust. You might have noticed that we did something similar with the Salted Caramel Cheesecake. It’s a great technique! Then it’s baked using the water bath baking method to guarantee an ultra smooth, crack-free texture. If you somehow do get a crack in the top of the cheesecake, no worries – the blueberry sauce makes a perfect cover.
What dessert could be better for a picnic, shower, or garden inspired dinner party? Well, now that we think of it, this Strawberry Cheesecake might come in as a close second. Do we have to choose? Let’s make one of each!Print
- 1 Tbsp. softened unsalted butter
- ¼ cup graham cracker crumbs
- 4 (8 oz.) pkg. cream cheese
- 1 and ⅓ cups sugar
- 4 eggs
- ¼ cup heavy whipping cream
- ¼ cup sour cream
- zest of 1 lemon
- 2 tsp. vanilla extract
- 1 pt. blueberries
- ⅓ cup sugar
- juice from 1 lemon
- boiling water
- Before starting, set all ingredients out to come to room temperature. This is very important because it ensures a creamy cheesecake.
- Preheat the oven to 325ºF and put a large pot of water on to boil. When it reaches a boiling point, turn the heat to low and allow the water to simmer.
- Grease a springform pan with butter and coat with the graham cracker crumbs. Wrap the springform pan with foil to make sure there are no water leaks. Place it in a large roasting pan.
- Wash and dry the blueberries and add them to a bowl with the lemon juice and ⅓ cup of sugar. Stir to combine, set the bowl aside and allow the blueberries to create their own sauce. Place in the fridge for later.
- Add the cream cheese to a bowl and beat with a stand or hand mixer for 30 seconds or until smooth. Add the remaining 1 and ⅓ cup of sugar and cream together for about 1 minute.
- Crack the eggs into a separate bowl. Add the eggs one at a time to the cream cheese, beating and scraping the sides of the bowl after each addition.
- Add the heavy cream, sour cream, lemon zest and vanilla extract and beat until everything is mixed well. Pour the cheesecake mixture into the springform pan that’s sitting in the roasting pan.
- Place the roasting pan with the cheesecake on the middle rack of the oven. Pour the hot water into the roasting pan, being careful not to splash water into the cheesecake. Slide the rack into the oven and bake between 1 hour to 1 hour and 5 minutes. The cheesecake will be done when the sides look set but the center still jiggles slightly when the pan is nudged.
- Turn the oven off and prop it open a little bit. Allow the cheesecake to cool for an hour in the oven. After the hour has passed, remove the pan from the oven and lift the springform pan from the water bath to cool to room temperature on a wire rack. Once it reaches room temperature, place it in the fridge to cool for a least 6 hours, but preferably overnight.
- When you’re ready to serve, pour the blueberry sauce over the top and slice with a sharp knife.