What does lemon juice do to blueberries?

Lemon juice brings out the natural sweetness in blueberries by balancing their flavor. It also helps preserve their color during baking, preventing them from turning gray or dull. When used in lemon blueberry cheesecake , the juice adds brightness and depth to both the fruit and the batter.

Do lemon and blueberry go together?

Absolutely—they’re a perfect match! The tartness of lemon cuts through the sweetness of blueberries, creating a balanced, fresh taste. This combo is why lemon blueberry cheesecake has become such a popular dessert. It's light, fruity, and never too sweet.

What does lemon juice do in a cheesecake?

Lemon juice adds a gentle tang to the cream cheese filling. It also interacts with the dairy, creating a slightly firmer texture and enhancing the overall flavor. Just a little bit goes a long way in giving your cheesecake a fresh, citrusy lift.

What is the difference between New York cheesecake and classic cheesecake?

New York cheesecake is known for being denser and richer, often made with extra cream cheese and heavy cream. Classic cheesecake is lighter, sometimes including sour cream or yogurt. Both can be used as a base for lemon blueberry cheesecake , depending on your texture preference.

What are the three types of cheesecake?

The main types are baked , no-bake , and New York-style . Baked cheesecakes are creamy and firm, no-bake ones are lighter and chilled, and New York-style is dense and indulgent. All can be turned into a stunning lemon blueberry cheesecake with the right tweaks.

Top 10 Reasons to Love Lemon Blueberry Cheesecake Today

Description

This Lemon Blueberry Cheesecake is a dreamy combination of creamy, zesty, and sweet. A buttery graham cracker crust forms the base for a smooth lemon-kissed cheesecake filling, swirled with juicy blueberries. It’s the perfect show-stopping dessert for any occasion—whether you’re hosting a summer brunch or treating yourself to a cozy slice of indulgence. The balance of tart lemon and sweet berries makes each bite burst with flavor, and the presentation? Pure Instagram gold.

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
1 teaspoon lemon zest
Pinch of salt

For the Cheesecake Filling:

16 oz (2 blocks) cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup sour cream
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 cup fresh or thawed blueberries

Optional Toppings:

½ cup blueberry compote or jam
Fresh blueberries
Lemon slices or zest
Whipped cream
Mint leaves

Instructions

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Make the crust: In a bowl, combine graham cracker crumbs, sugar, melted butter, lemon zest, and a pinch of salt. Stir until the texture resembles wet sand. Press firmly into the bottom of the pan. Chill in the fridge while making the filling.
Prepare the cheesecake batter: In a large bowl, beat the softened cream cheese until smooth. Add sugar, eggs, and vanilla extract. Mix until fully incorporated and creamy.
Stir in the sour cream, lemon juice, and zest. Mix just until combined.
Gently fold in the blueberries. Do not overmix to avoid bleeding.
Pour the batter over the chilled crust. Tap the pan on the counter to release any air bubbles.
Create a water bath: Place a roasting pan filled with hot water on the bottom oven rack to prevent cracking.
Bake for 50–60 minutes, or until the edges are set and the center slightly jiggles.
Cool gradually: Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour.
Remove from the oven and cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
Top and serve: Before serving, top with blueberry compote, fresh fruit, whipped cream, or lemon zest as desired.

Notes

For gluten-free, use GF graham crackers or almond flour.
To prevent sinking blueberries, toss them in a little flour before folding in.
Cheesecake freezes well: slice, wrap individually, and store up to 2 months.
Make mini versions in cupcake liners or jars for party-friendly servings.
Avoid cracks by baking low and slow and cooling gradually.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 360
Fat: 24g
Carbohydrates: 30g
Protein: 5g

Keywords: Lemon Blueberry Cheesecake