Lemon Blueberry Cheesecake

4.89 from 9 votes

This Lemon Blueberry Cheesecake features a bright lemon crust, ultra-cream lemon filling, a vibrant blueberry sauce and a buttery pistachio crumble. Expect a light & creamy cheesecake filling that sets silky smooth in the center after chilling. It balances sweet, tangy and crunchy in each bite.

Prep Time40

Cook Time2 15

Chilling Time8

Total Time10 55

Course: brunch, dessert, snack

Cuisine: american

Servings: servings

Calories: 839kcal

Author: Krista Stechman

Equipment

1 springform pan, 9-inch
1 stand mixer
1 food processor

Ingredients

Lemon Cookie Crust

1¾ cup butter cookies crumbs
¾ cup lemon blueberry granola Bob's Red Mill
1 teaspoon kosher salt Diamond Crystal
8 tablespoon unsalted butter melted

Lemon Cheesecake

32 oz cream cheese room temperature
1¼ cup granulated sugar
1 tablespoon lemon zest finely zested
½ teaspoon kosher salt Diamond Crystal
⅓ cup sour cream room temp
5 eggs room temp
1 egg yolk room temp
2 teaspoon vanilla extract
½ cup lemon juice fresh
½ cup blueberries fresh

Blueberry Compote

24 oz blueberries
¾ cup granulated sugar
1½ tablespoon lemon juice
¼ tsp kosher salt heaping, Diamond Crystal
1½ tsp corn starch
1½ teaspoon cold water

Pistachio Crumble

½ cup pistachios chopped
½ cup all purpose flour
¼ cup sugar
½ teaspoon kosher salt Diamond Crystal
¼ tsp cardamom
1 teaspoon lemon zest
½ tablespoon lemon juice fresh
¼ cup unsalted butter melted

Instructions

Lemon Crust

Preheat oven to 350°F. Lightly spray sides and bottom of a 9-inch springform pan with non-stick cooking spray then line bottom of pan with a circular piece of parchment paper
Blend butter cookies, lemon granola, and salt in a food processor until it's a fine crumb
Pour in melted butter and blend on low for 5 seconds. Transfer crust mix into springform pan then press firmly up ¾ of the sides of the pan and into the bottom
Bake 10 minutes, remove from oven then immediately turn oven down to 325°F

Lemon Filling

Blend room temperature cream cheese in the bowl of a stand mixer fitted with the paddle attachment for 1 minute until smooth
Add sugar, lemon zest, and salt then mix an additional 1 minute on low until combined. Turn mixer to medium-high speed and beat 3 additional minutes
Mix in sour cream
Scrape down sides of the bowl with a rubber spatula then with the mixer on low, add eggs one at a time then add the egg yolk and mix until fully incorporated
Mix in vanilla and lemon juice on low speed until fully combined then fold in blueberries by hand with rubber spatula. Pour lemon filling into springform pan
Place springform into silicone baking cover or double wrap the bottom and sides with heavy duty aluminum foil then pour cheesecake filling into pan
Place springform pan into a hotel pan or roasting pan then using a pitcher, fill pan with warm water until it reaches halfway up the side of the springform
Bake lemon blueberry cheesecake for 1 hour and 30 minutes then turn the oven off and leave the cheesecake in the oven for an additional 45 minutes
Remove cheesecake from the oven then allow it to cool on a wire rack for 2 hours before transferring it to the fridge overnight

Blueberry Compote

While cheesecake is baking, add all blueberries, sugar, lemon juice and salt to a medium sauce pot. Begin cooking over low heat, stirring frequently
Allow to cook 20 minutes, stirring occasionally. Stir corn starch and cold water together until smooth then stir it into the simmering blueberry mixture and cook an additional minute. Transfer to a heat proof container then chill without covering for 1-2 hours. Cover and continue chilling until needed

Pistachio Crumble

After cheesecake is removed from the oven, return the heat to 350°F and line a sheet tray with parchment paper
Mix all pistachio crumble ingredients together in a large bowl using a fork or your hands.
Spread pistachio mix onto parchment lined sheet tray in a thin, even layer then bake 15-20 minutes, until light golden brown
Once cheesecake is cooled overnight, top with blueberry compote and pistachio crumble then serve immediately

Notes

Use a 9" springform pan for this recipe

Using a water bath is imperative. Use a roasting pan, hotel pan or any pan large enough to hold the 9" springform pan, with enough room to pour warm water half way up the side.

After pouring cheesecake batter into pan, drop the entire pan, or slam it on top of the counter, about 20 times. This helps release air bubbles before baking.

Cheesecake will appear slightly jiggly when done baking. This is okay, it will set as it cools.

Chill cheesecake for 2 hours on a wire rack after baking then move it to the fridge and allow to chill overnight, uncovered. Top with blueberry compote and crumble before serving.

Crumble and compote can each be made up to 5 days in advance. Store blueberry compote in an airtight container in the fridge. Crumble can be store in a plastic resealable bag on the counter.

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