Blueberry Lemon Cheesecake Recipe
Prep Time:
4 hours, 50 minutes
Cook Time:
1 hour, 5 minutes
Servings:
10 Servings
Ingredients
  • 6 ounces crisp lemon cookies
  • 4 tablespoons unsalted butter, melted
  • ⅛ teaspoon kosher salt
  • 2 cups fresh or frozen blueberries
  • 3 tablespoons granulated sugar
  • ½ tablespoon cornstarch
  • Juice and zest of ½ lemon
  • 2 pounds cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • ¾ cup sour cream
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • Juice of ½ lemon
Directions
  1. Preheat the oven to 350 F.
  2. Line a 9-inch springform pan with parchment paper and set it aside.
  3. Using a food processor, pulse the cookies to fine crumbs. You should have about 1 ½ cups of cookie crumbs.
  4. Add the melted butter and salt and pulse to combine.
  5. Press into the bottom and about 1 inch up the side of the prepared springform pan.
  6. Bake for 8-10 minutes or until golden brown and fragrant. Transfer to a cooling rack.
  7. Reduce the oven temperature to 300 F.
  8. To prepare the blueberry-lemon topping, in a large pan, stir to combine the blueberries, sugar, and cornstarch.
  9. Add ½ cup water and stir to combine.
  10. Cook over medium heat, stirring often, until the liquid has thickened to a syrupy consistency.
  11. Remove from heat and stir in the lemon zest and juice.
  12. Transfer ¼ cup of the liquid to a cup, and the remaining blueberry mixture to a serving dish. Chill until ready to use.
  13. To prepare the cheesecake filling, in the food processor, pulse the cream cheese and sugar until smooth.
  14. Add the eggs one at a time, processing until smooth between each addition.
  15. Add the sour cream, vanilla, salt, and lemon juice and process until smooth.
  16. Pour the cheesecake filling into the prepared crust.
  17. Spoon the reserved ¼ cup blueberry liquid over the cheesecake, and swirl with a small knife.
  18. Bake for 50-60 minutes or until the center of the cheesecake is only slightly jiggly.
  19. Transfer to a cooling rack, cool to room temperature, then wrap with plastic wrap and refrigerate at least 4 hours or overnight.
  20. Unmold and transfer the cheesecake to a serving plate.
  21. Garnish with whipped cream and lemon slices if desired.
  22. Serve slices with the reserved blueberry topping.