The Perfect Lemon Blueberry Cheesecake That Wows Every Time

This lemon blueberry cheesecake is a favorite whenever my family gets together. Sometimes, I switch it up and use raspberries instead of blueberries. Either way, this lemon cheesecake is delicious.

I know it’s called a lemon blueberry cheesecake recipe, and in this video, I used limes. But trust me, whether you go with lemons or limes, they both work great for this cheesecake.

Lemon Cheesecake Recipe:

INGREDIENTS:

• 12 Oz Cream cheese (1.5 Pack)
• 14 Oz Condensed milk (1 Can)
• 1/4 Cup Lime juice
• 2 TBSP Lime zest
• 3 Large Eggs
• 1 Cup Blueberries, fresh (1/4 Set aside)
• 12 Leaves Mint (Optional)

CRUST INGREDIENTS

• 2 Cups All-purpose Flour
• 2 Sticks Butter, unsalted (16 TBSP)
• 1/2 Cup Sugar, granulated

Instructions:

Step 1.

Preheat the oven to 400°F (200°C) and grease a cake pan. I used a cake pan with removable sides, but feel free to use any pan that accommodates all the ingredients—whether you’re making lemon blueberry cheesecake bars or something else. I have to admit, I faced a bit of trouble with my old removable sides cake pan. I knew it had a tendency to leak, and although I thought baking the crust first, and adding parchment paper would prevent the cheesecake batter from leaking, unfortunately, it didn’t work out. A little bit of the liquid made its way to the bottom of the oven, resulting in a burnt smell. I did place a baking tray on the bottom rack, but it was too late to stop the liquid from burning a bit. Considering this, I’m contemplating getting a new removable sides cake pan and found an adorable option on Amazon that includes both a heart-shaped pan and a square one.

Step 2.

You can skip this step if you already have a pie crust or have your recipe for it. Otherwise, cut the butter into smaller pieces and incorporate it with the flour and sugar until you get a crumbly texture, you can also mix it all and create a dough. Press this mixture into the cake pan to form the crust, then bake for approximately 10 minutes before setting it aside. This step is mainly to have a crispier crust for a crunchy texture that will go well with the soft cheesecake.

Step 3.

I like to zest the lemons or in this case, limes first so I make sure I collect about two tablespoons of the zest then juice the lemons or limes until you get about 1/4 cup. Then, in a blender, mix the eggs, condensed milk, softened cream cheese, lime juice, and zest.

Step 4.

For a nice touch in decorating this lemon blueberry cheesecake, I held back about a quarter of the blueberries and added them at the end. After preparing the mixed batter with most of the blueberries, I poured it onto the crust and baked the cheesecake for around 20-25 minutes or until the center appeared firm. If it didn’t and there’s a concern about the cheesecake browning, simply cover the top with aluminum foil and bake for an additional 4-6 minutes.

Step 5.

Once the cheesecake is done baking, allow it to cool before adding fresh blueberries and mint for decoration. After that, refrigerate it for at least three hours before serving. Enjoy this delicious cheesecake with whipped cream or your favorite toppings.

This recipe for lemon blueberry cheesecake offers a simple yet delightful treat. Whether you make it with lemons or limes, blueberries or raspberries, it is a dessert you will love if you are into cheesecakes and lemony flavors. So, give it a try and savor the goodness!

This recipe was all about lemon blueberry cheesecake, lemon blueberry cheesecake cake, lemon blueberry cheesecake bars, and lemon cheesecake recipes.

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