Lemon Blueberry Cheesecake

This gorgeous Lemon Blueberry Cheesecake is creamy, rich, and decadent with a sweet blueberry swirl and buttery graham crust.

This small cheesecake recipe makes just 4 large slices or 6 small slices.

You can double the blueberry sauce and serve half of it on top of the finished cheesecake.

If you are cooking for two, you can store the extra slices in the refrigerator or freeze in a container with pieces of parchment paper between them.

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How to make Blueberry Lemon Cheesecake

For the Blueberry Swirl

In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Mash some as you stir.

Combine the cornstarch and water in a bowl until smooth. Stir into the blueberry mixture. Bring to a boil and stir for 2 minutes or until thickened. Remove from the heat and set aside to cool.

For the Crust

Spray a 7 inch leak proof springform pan with non-stick spray. Line it with parchment paper, and then spray again with non-stick spray. Click for a 7 inch leak proof springform pan.

Preheat the oven to 325 degrees F (160 C).

In a medium bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Stir well to combine.

Spread the crumb crust mixture into the springform pan evenly and half way up the sides. Press it firmly to compact it together.

For the Lemon Cheesecake Filling

In the bowl of a stand mixer fitted with the whisk attachment, beat the softened cream cheese and sour cream until smooth.

Pour in the sugar and vanilla and beat until smooth, scraping down the sides and bottom of bowl as needed.

Add in the egg and beat until smooth.

Stir in the flour and mix until just combined.

Quickly stir in the lemon juice and zest, mixing just until it’s incorporated into the batter.

Pour the filling into the prepared crust, and spread the top smooth if needed.

Spoon a few dollops of the blueberry mixture on top of the unbaked cheesecake.

Use a skewer or knife to swirl the mixture as much or as little as you’d like.

Place the cheesecake pan on a baking sheet and move to the oven.

Bake the cheesecake for about 90 minutes or until almost set.

Remove the cheesecake from the oven and let it cool in the pan for 10 minutes.

Carefully, take a knife and go around the edges of the pan to loosen the cheesecake. Leave the cheesecake in the springform pan.

Move to a cooling rack to cool for 1 hour. Click for a cooling rack.

Place the springform pan in the refrigerator to chill for 2 hours or overnight.

After its done chilling, remove the sides of the pan and slice into 4 large or 6 small pieces. You can use a long knife dipped in very hot water to slice the cheesecake.