What’s the trick to avoiding cracks in cheesecake?

Bake it slow at a gentle heat, use a water-filled pan during baking, and mix the batter just enough. Leave it in the turned-off oven to cool down gradually to keep it smooth.

Can frozen berries work for this dessert?

Totally! Just dust frozen berries with a tiny bit of flour first. It’ll stop them from sinking while baking.

How do I set up the water bath for baking?

Take a bigger pan, wrap your springform pan in foil, and sit it inside. Pour warm water until it reaches halfway up the sides, and make sure water doesn’t leak in.

How long should the cheesecake chill before serving?

Pop it in the fridge for at least 4–6 hours, but overnight chilling will bring out the best flavors and texture!

Are there other options for the crust besides graham crackers?

Absolutely! Crushed cookies, digestive biscuits, or even shortbread can make a yummy base.

Dreamy Lemon Blueberry Dessert

Category: Sweet Treats for Every Craving

This delightful dessert blends creamy lemon filling with juicy blueberries and a crisp graham cracker base. It's topped with a simple blueberry drizzle and dollops of whipped cream. The smooth, rich texture pairs perfectly with its vibrant, fruity flavors. Easy to make and oh-so-satisfying, it's a guaranteed crowd-pleaser. For an elegant touch, garnish with thin lemon slices and share it chilled for a heavenly bite everyone will love!

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By Ana

Updated on Mon, 12 May 2025 22:57:41 GMT

Dreamy Lemon Blueberry Cheesecake Slice | homebitesbyana.com

Recipe FAQs

→ What’s the trick to avoiding cracks in cheesecake?: Bake it slow at a gentle heat, use a water-filled pan during baking, and mix the batter just enough. Leave it in the turned-off oven to cool down gradually to keep it smooth.
→ Can frozen berries work for this dessert?: Totally! Just dust frozen berries with a tiny bit of flour first. It’ll stop them from sinking while baking.
→ How do I set up the water bath for baking?: Take a bigger pan, wrap your springform pan in foil, and sit it inside. Pour warm water until it reaches halfway up the sides, and make sure water doesn’t leak in.
→ How long should the cheesecake chill before serving?: Pop it in the fridge for at least 4–6 hours, but overnight chilling will bring out the best flavors and texture!
→ Are there other options for the crust besides graham crackers?: Absolutely! Crushed cookies, digestive biscuits, or even shortbread can make a yummy base.

Lemon Blueberry Delight

Smooth lemony filling with fresh blueberries and a crunchy graham crust. Rich, sweet, and great for all occasions!

Prep Time

60 min

Cooking Time

160 min

Total Time

220 min

By: Ana

Category: Desserts

Skill Level: Advanced

Cuisine: American

Yields: 12 Servings (12-14 slices)

Dietary Preferences: Vegetarian

Ingredients

→ Crust

01 39g granulated sugar

02 140g melted salted butter

03 302g crushed graham crackers

→ Lemon Blueberry Filling

04 3 large eggs, at room temperature

05 90ml freshly squeezed lemon juice

06 678g softened cream cheese

07 2 tbsp finely grated lemon zest

08 173g sour cream

09 207g sugar

10 2 large egg yolks, at room temperature

11 24g plain flour

12 1 1/2 cups fresh blueberries

→ Blueberry Topping

13 277g blueberries

14 2 tsp water

15 52g sugar

16 1 tbsp cornstarch

→ Whipped Cream

17 58g powdered sugar

18 240ml chilled heavy whipping cream

19 1 tsp vanilla extract

20 Lemon slices, optional for garnish

Steps

Step 01

Warm up your oven to 163°C. Grease the sides and line the bottom of a 23cm springform pan with parchment paper. Mix all the crust ingredients in a mixing bowl. Firmly press the mixture into the bottom and partway up the sides of the pan. Bake for 10 minutes, then remove to cool. Wrap the pan in foil to get ready for the water bath.

Step 02

Turn the oven down to 148°C. Beat cream cheese, sugar, and flour slowly in a big bowl until smooth. Stir in sour cream, lemon juice, and lemon zest on low until combined. Add eggs one by one, then mix in egg yolks, also one at a time, gently stirring after each. Carefully fold in the blueberries, then pour the batter over the cooled crust.

Step 03

Place the wrapped springform pan into a larger pan. Pour warm water into the outer dish until it’s halfway up the springform pan’s sides. Bake for 1 hour 15 minutes or until the middle is set but has a slight wobble. Turn the oven off, leave the door shut, and let the cheesecake sit for 30 minutes. Then crack the oven door open and leave it for another 30 minutes. Chill the cheesecake in the fridge completely.

Step 04

Put sugar, cornstarch, and water in a saucepan and heat over medium heat until the sugar’s dissolved. Add the blueberries and stir so they’re coated. Cook until the fruit softens and releases some juices. Let the topping cool in a separate bowl in the fridge.

Step 05

Whip the heavy cream, powdered sugar, and vanilla extract on high speed until it’s thick and holds its shape. Release the cheesecake from the springform pan. Pipe whipped cream along the edges, spoon the blueberry topping over the top, and add decorative lemon slices if you’d like. Serve chilled.