More Great Recipes: Cheesecake

Lemon Blueberry Cheesecake

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By kc10
Member since 2006

Serves | Prep Time | Cook Time


3 tablespoons unsalted butter, divided
12 citrus shortbread cookies
3 pkgs. (8 oz. each) cream cheese, softened
2 cups sugar
2 teaspoons minced lemon zest
1/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon vanilla
1/2 teaspoon salt
6 large eggs
1/2 cup fresh lemon juice
1 cup blueberries
1/4 cup sour cream
2 teaspoons sugar
2 cups fresh blueberries

Oven at 250ºF. Place a 9-in. cake pan partially filled with 4 cups of hot water on the bottom rack of the oven. Coat the inside of a 9x3-inch springform pan with 1 tablespoon butter. Set aside.

Process the cookies in two batches. The total should be 2 cups of crumbs. Transfer to a bowl and add 2 tablespoons melted butter. Mix by hand until the crumbs bind. Press into the prepared pan. Place in the freezer till needed.

To make the cheesecake: Place the cream cheese, 2 cups of sugar and the lemon zest in a bowl and beat on low speed for about 3 minutes. Add 1/4 cup of the flour, cornstarch, vanilla and salt. Beat for 2 minutes. Add 2 eggs and beat on low for 2 minutes. Add remaining 4 eggs, beat for 2 minutes. Add the lemon juice, beat for 1 minute. Pour into prepared pan. Place the springform pan onto a baking sheet that has sides. Sprinkle 1 cup of blueberries over the top of the cake.

Bake for 1 hour, lower the temp. to 225ºF bake for 1 hour. Reduce the oven temperature to 200ºF and bake until the internal temp is 175ºF, about 1-1/2 hours. Cool then chill completely before putting on the topping.

To prepare the topping: Combine the 1/4 cup sour cream and the 2 teaspoons sugar. Mix well and spread all over the chilled cake{Release the cake from the pan first} Arrange the blueberries over the sour cream topping and chill again.

Note: The baking time varies depending on how many times you peek at the cake. Therefore the final baking time may require an additional 30 minutes.

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