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Lemon Cheesecake with Blueberry Topping


For the cheesecake:

  • 15 graham crackers crushed
  • 2 tablespoons melted butter
  • 4 8oz packages cream cheese
  • 1.5 cups white sugar or cane sugar
  • 3/4 cup heavy cream
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • the zest from 2 lemons
  • the juice from 1 lemon
  • 1/4 cup all purpose flour

For the blueberry topping

  • 3 cups frozen blueberries
  • 6 heaping tablespoons sugar
  • 4 teaspoons cornstarch
  • the juice of 1 lemon


  • Preheat your oven to 350 degrees.
  • Grease a 9-10 inch springform pan.
  • In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
  • In a large bowl, mix cream cheese with sugar until smooth. Blend in heavy cream, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla, lemon zest, lemon juice, and flour until smooth. Pour filling into prepared crust.
  • Bake in preheated oven for 1 hour. Place a large pan of water on the rack below the cheesecake. Remove the cake & run a knife alongside the edge to loosen the cheesecake from the pan. Return to the oven, that should still be on & heated to 350. Turn the oven off, and let cake cool in oven with the door closed for about 5 hours or overnight. This helps prevents cracking. Chill in refrigerator,
  • In a small saucepan, combine the blueberries, sugar, cornstarch, & lemon juice. Cook on medium heat for 7-10 minutes, or until thickened slightly. Remove from heat & transfer to a heat proof container. Cover & refrigerate until completely cooled.
  • Once both components are completely chilled, spread the blueberry topping on top of the cheesecake. Store in the refrigerator.