introduction

This easy blueberry lemon cheesecake feels fresh and bright. You will bake a soft lemon cheese layer, add sweet blueberry jam, and finish with a smooth glaze. If you like a plain style, try a classic New York cheesecake for a different feel.

why make this recipe

This cake hits sweet and tart in one bite. It looks nice on the table and works for a small party or a calm night at home. You can use fresh or frozen berries. If you like breads and cakes, you may also enjoy a simple loaf like the best banana bread for a snack.

how to make Blueberry Lemon Cheesecake Recipe | Simple & Tasty.

Follow the steps with calm hands. Read each part before you start. For a smooth mix, use cream cheese at room heat. For a thicker jam, cook the berries until they hold shape. You can learn a similar swirl method in this lemon blackberry swirl cheesecake guide.

Ingredients :

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted

For the First Lemon Cheese Cream Layer:

16 oz cream cheese, softened
1/2 cup granulated sugar
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 large eggs

For the Blueberry Layer:

1 cup blueberries (fresh or frozen)
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/4 cup water

Repeat First Lemon Cheese Cream Layer for the Second Layer

For the Lemon Glaze:

1/2 cup lemon juice
1 teaspoon lemon zest
1/4 cup granulated sugar
1 tablespoon cornstarch, dissolved in 2 tablespoons water

For the Garnish:

Whipped cream
Fresh blueberries
Lemon slices
Edible flowers or mint leaves (optional)

Directions :

Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press all into the bottom of a springform pan. Chill in the fridge to set.
Beat cream cheese and sugar until smooth with a hand mixer. Add lemon zest, lemon juice, and vanilla. Mix in eggs one at a time until just blended.
Cook blueberries with sugar, cornstarch, and water in a small pan. Stir on low heat until the mix thickens. Let cool.
Pour half of the lemon cheese mix over the crust. Spread it flat and smooth.
Spread the cooled blueberry mix carefully over the first cheese layer.
Add the rest of the lemon cheese mix as the top layer. Smooth the top with a spatula.
Chill the pan in the fridge for 2 hours to set the cake.
Heat lemon juice and zest in a small pan. Add sugar and the cornstarch solution. Stir over low heat until the glaze thickens. Let cool a little.
Pour the lemon glaze over the chilled cake. Put back in the fridge to set the glaze.
Serve slices with whipped cream, fresh blueberries, lemon slices, and optional edible flowers or mint leaves.

how to serve Blueberry Lemon Cheesecake Recipe | Simple & Tasty.

Cut the cake with a clean, warm knife for neat slices. Serve on small plates for each person. Add a dollop of whipped cream and a few fresh berries for color. For a cookie on the side, try pairing it with blueberry lemon cookies for a bright match.

how to store Blueberry Lemon Cheesecake Recipe | Simple & Tasty.

Cover the cake with plastic wrap or a cake dome. Keep it in the fridge for up to 4 days. For longer life, wrap slices tight and freeze up to 1 month. Thaw in the fridge before you eat.

tips to make Blueberry Lemon Cheesecake Recipe | Simple & Tasty.

Use room temperature cream cheese for a smooth mix.
Press the crust down firmly so it holds.
Cool the blueberry mix fully so it does not sink into the cheese layer.
Warm your knife under hot water and wipe it dry for clean cuts.
For a neat top, chill the cake well before you add the glaze.
You can also try a cookie idea from blueberry cheesecake swirl cookies to use leftover berries.

variation (if any)

Use raspberries or blackberries instead of blueberries for a new taste.
Make a single large lemon cream layer with a swirl of berry jam on top.
Use a cookie crust like shortbread for a richer base.

FAQs

Q: Can I use frozen blueberries?
A: Yes. Thaw them and drain extra liquid or cook them as the recipe says.

Q: Can I bake this cake in a water bath?
A: You can. A water bath keeps the cake very smooth and stops cracks.

Q: How long does the glaze last on the cake?
A: The glaze stays good in the fridge for about 3 days.

Q: Can I make this cake a day ahead?
A: Yes. Make it the day before and keep it in the fridge for the best taste.

Q: Do I need a springform pan?
A: A springform pan makes it easy to lift the cake out. You can use a regular pan but line it with foil.

Conclusion

Try this bright cake for a small party or a calm night in. If you want another full recipe idea, see this Lemon Blueberry Cheesecake | Best Homemade Cheesecake Recipe for more tips and a full guide.