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Easy Lemon Blueberry Cheesecake on a graham cracker crust with fresh blueberry sauce.

Lemon Blueberry Cheesecake

Areeba
Creamy, water-bath baked lemon cheesecake on a graham crust, topped with a sweet, thickened blueberry compote smooth, crack-free, and made for slicing clean.
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Prep Time 30 minutes
Cook Time 50 minutes
Chill Time 6 hours
Total Time 7 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 slices

Ingredients
  

Crust:

  • 1½ cups graham cracker crumbs
  • 1 tablespoon granulated sugar
  • 6 tablespoons unsalted butter melted

For the Cheesecake Filling

  • 22 oz 625g cream cheese, softened
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest
  • 4 –6 tablespoons fresh lemon juice
  • ¾ cup sour cream
  • 3 large eggs room temperature
  • Boiling water for the water bath

For the Blueberry Compote

  • 2 cups blueberries fresh or frozen
  • ¼ cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons cornstarch
  • 3 tablespoons water

Instructions
 

  • Preheat the oven to 325°F (163°C). Wrap a 9-inch springform pan with two layers of heavy-duty foil.
  • Mix the graham cracker crumbs, sugar, and melted butter. Press firmly into the pan.
  • Bake the crust for 10 minutes, then let it cool slightly.
  • Beat the cream cheese and sugar until smooth.
  • Mix in the lemon zest, lemon juice, and sour cream.
  • Add the eggs one at a time, mixing on low speed just until combined.
  • Pour the filling over the cooled crust and smooth the top.
  • Place the springform pan into a roasting pan and pour boiling water halfway up the sides.
  • Bake for 50 minutes, until the edges are set and the center still jiggles slightly.
  • Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  • Remove from the water bath and refrigerate for at least 6 hours or overnight.
  • For the topping, cook the blueberries, sugar, lemon juice, and 2 tablespoons water until the berries burst.
  • Stir together the cornstarch and remaining water, add to the blueberries, and cook until thickened. Cool completely.
  • Spoon the blueberry compote over the chilled cheesecake before slicing and serving.

Notes

  • Always use room-temperature cream cheese and eggs for a smooth filling.
  • Don't skip the water bath—it helps prevent cracks.
  • Avoid overmixing after adding the eggs.
  • Chill the cheesecake overnight for the best flavor and texture.
  • Clean your knife between slices for neat, professional-looking pieces.