Description
This luscious Lemon Blueberry Cheesecake features a buttery Golden Oreo crust, a smooth and tangy lemon-infused cream cheese filling, and a fresh homemade blueberry topping. Perfectly baked in a water bath for creamy texture and beautifully garnished with whipped cream and lemon slices, it’s an elegant dessert ideal for special occasions or a delightful treat any time.
Ingredients
Scale
For the Crust
- 20 Golden Oreos, crushed
- 4 tablespoons butter, melted
For the Cheesecake Batter
- 24 ounces cream cheese, at room temperature
- 1 ¼ cups granulated sugar
- 3 tablespoons cornstarch
- 1 cup sour cream
- 7 tablespoons freshly-squeezed lemon juice
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 4 large eggs, at room temperature
For the Blueberry Topping
- 3 cups blueberries (fresh or frozen)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- Pinch of salt
- 2 teaspoons lemon juice
For Garnish
- Freshly whipped cream
- Lemon slices
Instructions
- Make the Crust: Preheat your oven to 325°F (165°C) and spray a 9-inch springform pan with nonstick spray. Crush the Golden Oreos in a food processor until fine crumbs form, then mix with melted butter until well coated. Press this mixture firmly into the bottom of the prepared pan and bake for 8 minutes. Remove and set aside to cool.
- Make the Cheesecake Batter: In a stand mixer, beat the cream cheese and sugar together until smooth and creamy. Add cornstarch, sour cream, lemon juice, lemon zest, vanilla extract, and salt, mixing thoroughly until combined. Add eggs one at a time, mixing gently after each addition to integrate fully without overbeating. Pour the batter into the cooled crust and smooth the top evenly.
- Bake the Cheesecake: Prepare a water bath by placing a roasting pan filled with hot water on the oven’s bottom rack. Place the cheesecake on the rack above the water bath and bake for 60 to 70 minutes, or until the center is nearly set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. Then remove the cheesecake and cool it completely on a wire rack. Chill in the refrigerator for at least 8 hours or overnight to set fully.
- Make the Blueberry Topping: In a medium saucepan over medium heat, cook the blueberries until they soften and release their juices, about 3 minutes. Meanwhile, in a separate bowl, combine sugar, cornstarch, and salt. Add this mixture to the blueberries, stirring constantly until the sauce thickens, approximately 3 to 5 minutes. Remove from heat and stir in lemon juice. Let the blueberry topping cool completely in the refrigerator before use.
- Assemble the Cheesecake: Once the cheesecake has chilled and the blueberry topping is cooled, spread the topping evenly over the cheesecake surface. Pipe a decorative border of freshly whipped cream around the edges and garnish with lemon slices to add a fresh, elegant finish. Serve chilled.
Notes
- Using a water bath helps prevent cracking and ensures even baking for a smooth, creamy texture.
- Room temperature cream cheese and eggs help achieve a smooth batter without lumps.
- Chilling the cheesecake overnight is essential for clean slicing and optimal flavor development.
- Fresh or frozen blueberries can be used; if using frozen, no need to thaw before cooking the topping.
- To avoid overmixing the eggs, add them one by one and mix gently.
- If desired, add a splash of lemon extract for intensified lemon flavor in the batter or topping.
