Irresistibly Tangy Lemon Blueberry Cheesecake Cake Recipe

Blending zesty lemon with sweet blueberry cheesecake creates a dessert that dances between tangy and creamy.

Soft layers of fluffy cake wrap around a luxurious cream cheese center.

Seasonal berries add bursts of vibrant color and natural sweetness.

Each forkful promises a symphony of complementary flavors that surprise and delight.

Home bakers can easily master this elegant treat with simple ingredients.

Weekend celebrations deserve something special like this stunning cake.

We invite you to whip up a slice of pure deliciousness that will make everyone smile.

Pairing Suggestions for Lemon Blueberry Cheesecake Cake

• Pair Zesty Herbal Tea: Complement the tangy lemon and sweet blueberry notes with a refreshing chamomile or mint herbal tea, which balances the rich cheesecake's creamy texture and cuts through its decadence.
• Create Sparkling Wine Match: Select a crisp prosecco or light champagne with subtle citrus undertones that enhance the lemon zest and provide a delightful effervescence against the smooth cheesecake.
• Serve Fresh Berry Garnish: Scatter fresh blueberries and lemon zest around the plate to amplify the cake's natural flavors, adding visual appeal and reinforcing the dessert's fruity profile.

Storage Tips for Lemon Blueberry Cheesecake Cake

• Store the cheesecake in an airtight container or wrap tightly with plastic wrap. Keep in the refrigerator for up to 5 days to maintain freshness and prevent absorbing other food odors.
• Wrap the entire cheesecake securely in plastic wrap, then in aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Cut individual slices, wrap each separately in plastic wrap and place in a freezer-safe container. Freeze for up to 3 weeks. Thaw in the refrigerator for 2-3 hours before enjoying.
• Bring refrigerated cheesecake to room temperature for 15-20 minutes before serving.

FAQs on Lemon Blueberry Cheesecake Cake

• Can I use frozen blueberries for the topping?

Yes, you can use frozen blueberries. Thaw and drain them completely before cooking to prevent excess liquid in the topping.

• How do I prevent cracks in my cheesecake?

Bake the cheesecake in a water bath, avoid overmixing the batter, and let it cool gradually in the oven with the door slightly open to prevent sudden temperature changes.

• Is it necessary to use a springform pan?

A springform pan is recommended because it allows easy removal of the cheesecake without damaging its delicate structure. If you don’t have one, line a regular cake pan with parchment paper.

Why Lemon Blueberry Cheesecake Cake Is So Loved

• Burst with Seasonal Flavor: This lemon blueberry cheesecake cake combines bright summer berries with tangy citrus, creating a delightful dessert that captures the essence of fresh seasonal produce.
• Master Impressive Baking: Crafting this cheesecake looks complicated but becomes simple with step-by-step instructions, allowing home bakers to create a professional-looking dessert that will wow family and friends.
• Customize for Any Celebration: Perfect for birthdays, summer gatherings, potlucks, or weekend dessert treats, this versatile cake adapts to multiple special occasions with its crowd-pleasing flavor combination.
• Prepare Ahead with Ease: The make-ahead nature of this recipe means you can prepare it in advance, reducing day-of stress and allowing more time to enjoy with guests while serving a stunning dessert that tastes absolutely delicious.

Ingredients for Lemon Blueberry Cheesecake Cake

• Graham Cracker Crumbs: A classic base that provides a sweet and crunchy foundation for the cheesecake.
• Granulated Sugar: Adds sweetness to the crust.
• Unsalted Butter: Helps bind the crust ingredients together and creates a rich flavor.

• Cream Cheese: The primary ingredient that gives the cheesecake its smooth and creamy texture.
• Granulated Sugar: Sweetens the cheesecake filling.
• Sour Cream: Adds tanginess and helps create a smooth, rich consistency.
• Large Eggs: Provide structure and help bind the cheesecake filling.
• Lemon Juice: Brings a bright, citrusy flavor to the cheesecake.
• Lemon Zest: Enhances the lemon flavor with its intense citrus oils.
• Vanilla Extract: Adds depth and warmth to the cheesecake flavor.

• Fresh Blueberries: The star of the topping, providing a burst of fruity flavor.
• Granulated Sugar, Lemon Juice: Help create a sweet and tangy sauce.
• Cornstarch, Water: Work together to thicken the blueberry topping and create a glossy finish.

How to Prepare Lemon Blueberry Cheesecake Cake

Step 1: Warm Up the Oven

Crank the oven to a cozy 325F. Grab your 9-inch springform pan and give it a generous butter massage to prevent sticking.

Step 2: Create the Crumbly Base

• Graham cracker crumbs
• Granulated sugar
• Melted butter

Press this delightful mixture firmly into the bottom of your prepared pan, creating a solid foundation for your cheesecake.

Step 3: Whip Up the Creamy Cheesecake Filling

• Sour cream
• Eggs (one at a time)
• Lemon juice
• Lemon zest
• Vanilla extract

Blend until everything is perfectly harmonized.

Step 4: Pour and Spread

Carefully pour the luscious cheesecake batter over the graham cracker crust. Use a spatula to spread it evenly, ensuring a gorgeous, smooth surface.

Step 5: Bake to Perfection

Slide the pan into the oven and bake for 50-60 minutes. Look for a set center and slightly puffed edges. Once done, turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour.

Step 6: Craft the Blueberry Topping

• Blueberries
• Granulated sugar
• Lemon juice
• Cornstarch
• Water

Cook over medium heat, stirring constantly until the mixture thickens and becomes bubbly. Let it cool completely.

Step 7: Top and Chill

Once the cheesecake has cooled completely, spread the blueberry topping evenly across the surface. Slide the entire creation into the refrigerator.

Step 8: Set and Serve

Allow the cheesecake to chill for at least 4 hours or overnight. The longer it sits, the more the flavors will mingle and dance together.

Pro Tips for Lemon Blueberry Cheesecake Cake

• Prevent Cracking Cheesecake: Bake in a water bath to maintain even, gentle heat and prevent surface cracks.
• Control Blueberry Spread: Cool blueberry topping completely before adding to prevent bleeding and preserve cake's beautiful appearance.
• Zest Boost: Use fresh lemon zest for intense, bright citrus flavor that elevates the entire dessert's taste profile.
• Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for smoother, lump-free batter.
• Slice Cleanly: Wipe knife with hot water between cuts for perfect, clean cheesecake slices without dragging or tearing.

Variations for Lemon Blueberry Cheesecake Cake

• Gluten-Free Delight: Replace graham cracker crumbs with gluten-free almond flour or crushed gluten-free cookies for a celiac-friendly version.
• Vegan Cheesecake Alternative: Swap cream cheese with cashew-based cream cheese, use coconut cream instead of sour cream, and replace eggs with silken tofu or flax eggs.
• Berry Medley Variation: Substitute blueberries with a mix of raspberries, strawberries, and blackberries for a colorful and diverse fruit topping.
• Citrus Fusion Remix: Experiment with orange or lime zest instead of lemon to create a different citrus profile while maintaining the cake's bright, tangy essence.

Lemon Blueberry Cheesecake Cake Recipe

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4.7 from 36 reviews

• Total Time: 5 hours 35 minutes
• Yield: 8 1x

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Description

Indulgent Lemon Blueberry Cheesecake Cake delights with creamy layers of tangy lemon and sweet blueberry nestled between velvety cream cheese frosting. Summer desserts reach new heights when blueberries and zesty lemon combine in this irresistible celebration of flavor.

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Ingredients

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Cake Layer:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup fresh blueberries
• 2 tablespoons lemon zest

Cheesecake Layer:

• 16 ounces (453 grams) cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Crust:

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

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Instructions

1. Prepare the oven by heating to 325F (165C) and grease a 9-inch springform pan to ensure easy removal of the cheesecake.
2. Create the graham cracker crust by thoroughly combining crumbs, sugar, and melted butter, then press the mixture compactly into the pan’s bottom to form a solid base.
3. Craft the lemon cheesecake filling by whipping cream cheese and sugar until silky smooth, gradually incorporating sour cream and eggs while beating consistently to prevent lumps.
4. Enhance the filling’s flavor by gently folding in lemon juice, zest, and vanilla extract until the mixture is fully integrated and uniform in texture.
5. Transfer the creamy cheesecake batter into the prepared crust, smoothing the surface to ensure an even distribution.
6. Bake the cheesecake for 50-60 minutes, watching for a set center and slightly puffy edges, then turn off the oven and allow the cake to rest inside with the door slightly ajar for one hour to prevent cracking.
7. Prepare the blueberry topping by simmering blueberries, sugar, lemon juice, cornstarch, and water in a saucepan over medium heat, stirring continuously until the mixture thickens and becomes glossy.
8. Allow the blueberry sauce to cool completely before carefully spreading it across the fully cooled cheesecake.
9. Chill the assembled dessert in the refrigerator for a minimum of 4 hours or preferably overnight to achieve the ideal set and flavor melding.

Notes

• Ensure cream cheese is at room temperature for smooth, lump-free mixing.
• Use fresh, ripe blueberries for the most vibrant and intense flavor profile.
• Prevent cracking by avoiding overbaking and using a water bath method during baking.
• Swap graham crackers with gluten-free alternatives for a celiac-friendly version.

• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 170
• Sugar: 5 g
• Sodium: 55 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 21 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 15 mg