Lemon Blueberry Cheesecake Topped with Lemon Curd

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Lemon Blueberry Cheesecake is the ideal summer dessert. It’s fresh, tangy, and light. With a graham cracker crust as the base, the beautiful ripple effect on the inside is lemon cheesecake swirled with a fresh blueberry sauce. Yummy!

Lemon Blueberry Cheesecake

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading all the way through for any tips or substitute suggestions, to ensure that you have any specialized ingredients and equipment required and that you understand the steps and timings involved.

We are very much a cheesecake family – we LOVE them! The tart flavors of lemon are paired with sweet blueberries to make this lemon blueberry cheesecake that is topped with lemon curd, whipped cream, and slices of lemon.

Now, if you’re feeling particularly chef-y, you could make your own homemade lemon curd using our simple recipe. But of course, you can also buy it from your local supermarket and it’s still gonna be all good!

Making cheesecake is a bit of a labor of love, as it needs time to cool down properly and set. So after the cooking time, the cheesecake stays in the (switched off) oven for another 50 minutes to begin to cooling and setting process, followed by a shift in the fridge overnight – or until you are ready to serve.

So make sure you allow yourself enough time when making the lemon cheesecake for a party or event!

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online.

It does not include staple ingredients such as oil, salt, and pepper, as you’re likely to have those in your kitchen already. The complete list of ingredients with measurements is found in the recipe card.

• Fresh Produce – Blueberries, Lemons
• Dairy – Unsalted Butter, Cream Cheese, Sour Cream, Eggs
• Cornstarch – also known as Cornflour.
• Graham Cracker Crumbs – you can buy these as crumbs, but can also buy them whole and crush up yourself. If you can’t get these crackers in your location, Digestives are a good alternative, or whatever biscuit/cookie/cracker you would normally use to make a cheesecake base.
• Pure Vanilla Extract – always buy good vanilla as it really does make a flavor difference.
• All-Purpose Flour – also known as Plain Flour.

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

More Recipes Using Blueberries

One of the hero ingredients in this dish is blueberries, so here are some more recipes using the same:

• Rustic Fresh Blueberry Crisp Served with Greek Yogurt (Gluten-Free)
• Mini Blueberry Cheesecakes with Crumble Topping
• Frozen Blueberry Margaritas – A Refreshing Adult Slush Drink!

More Cheesecake Recipes

Looking for more cheesecakes to make? Check these recipes out next:

• Instant Pot Cheesecake with Fresh Strawberries & Blueberries
• Mini Pumpkin Cheesecakes with Salted-Caramel Crunch Topping
• Rich & Creamy Pumpkin Pie Cheesecake

How Do I Make Lemon Blueberry Cheesecake?

Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

Continue to Content

Lemon Blueberry Cheesecake

Yield: 6

Prep Time: 30 minutes

Cook Time: 1 hour 25 minutes

Setting Time: 12 hours 50 minutes

Total Time: 14 hours 45 minutes

Lemon Blueberry Cheesecake is the ideal summer dessert. It’s fresh, tangy, and light!

Print

Ingredients

For the Blueberry Sauce

• 2 cup fresh blueberries
• 1 cup water
• ¼ cup sugar
• 1 Tbsp cornstarch (cornflour)
• ¼ tsp lemon juice
• 1 Tbsp lemon zest

For the Crust

• 2¼ cup graham cracker crumbs
• ⅓ cup sugar
• ¼ tsp kosher salt
• ½ cup unsalted butter, melted

For the Lemon Cheesecake

• 3 (8oz/225g) packages cream cheese, softened
• 1 cup sour cream
• 1¼ cup sugar
• 2 tsp pure vanilla extract
• 3 large eggs
• 2 large egg yolks
• 2 Tbsp all-purpose flour (plain flour)
• ¾ cup fresh squeezed lemon juice
• 2 Tbsp lemon zest

For Topping

• 2 cups lemon curd
• Whipped cream
• Lemon slices

Instructions

1. To make the blueberry sauce, place the blueberries, water, sugar, cornstarch, lemon juice, and lemon zest into a saucepan and bring to a boil over medium-high heat. Reduce to low and simmer for 5-10 minutes or until the sauce starts to thicken, stirring frequently. Remove the pan from the heat and leave it to cool completely.
2. Line the bottom of a 9-in round springform pan with parchment paper and spray the bottom and sides with non-stick baking spray. Set aside.
3. To make the cheesecake crust, place the cracker crumbs, sugar, salt, and butter into a medium bowl and whisk together to create a "wet sand" texture.
4. Press the crust into the bottom and about 2-3"(5-7.5cm) up the sides of the springform pan. Set aside.
   
   
   
5. Preheat oven to 170C/325F/Gas 3.
6. To make the lemon cheesecake, place the cream cheese, sour cream, and sugar into a bowl and beat until combined and smooth.
7. Beat in the 3 large eggs and 2 egg yolks, one at a time, until combined.
8. Beat in the vanilla extract until combined.
9. Beat in the flour, lemon juice, and lemon zest until combined.
10. Pour half of the cheesecake batter into the crust.
    
    
    
11. Drop spoonfuls of the blueberry sauce onto the cheesecake batter and swirl around. Then pour the remaining cheesecake batter on top.
    
    
    
12. Fill a 9x13" baking dish halfway with hot water and place it on the bottom rack in the oven.
13. Carefully place the cheesecake onto an oven rack above the baking dish in the center.
14. Bake the cheesecake for 1 hour and 25 minutes, and when the time is over, turn the oven off and keep the door closed. Leave the cheesecake inside for 50 minutes to allow the cheesecake to set.
15. When the time is up, leave the cheesecake to cool at room temperature before placing it in the refrigerator overnight for it to chill and continue to set.
16. Before serving, pipe the edge with fresh whipped cream and lemon slices

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Honey Maid Graham Cracker Crumbs, 13.5 oz
• 
  Springform Pan 9-Inch

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 833Total Fat: 52gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 271mgSodium: 572mgCarbohydrates: 82gFiber: 2gSugar: 61gProtein: 13g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Make It A Full Meal

You’ve made the dessert, but what about the rest of the courses?

Here are additional recipes to make a full meal for a dinner party or special occasion:

• Appetizer: Classic Caprese Skewers with Balsamic Glaze – An Easy Party Appetizer
• Soup: Vichyssoise Recipe- A Chilled Creamy Leek & Potato Soup
• Salad: Grilled Corn Salad with Cherry Tomatoes
• Main Dish: 5-Ingredient Herb Mustard Sirloin Steak Recipe
• Side Dish: Instant Pot Garlic Mashed Potatoes
• Beverage: Cucumber Cantaloupe Mint Fizz

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.

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