This lemon cheesecake with blueberry compote is ridiculously creamy & bursting with fresh spring flavors. The cheesecake has a bright lemon taste that pairs perfectly with the sweet berry topping. 
This recipe was originally published in May 2016 and updated May 12, 2020 with new photos, tips, and a slightly revised method.
This lemon cheesecake delivers everything you want in a classic cheesecake: a velvety, creamy filling, a crisp graham cracker crust, lively lemon flavor, and a glossy blueberry compote to finish. It’s not overly heavy—just a refreshing, balanced dessert where the citrus brightens the rich cream cheese.
The lemon note comes from fresh lemon zest and juice. For a pronounced lemon flavor use zest and juice from about 2 lemons (roughly 2 tablespoons zest and 4–6 tablespoons juice). If you prefer a subtler lemon presence, use one lemon instead (about 1 tablespoon zest and 2–3 tablespoons juice). Always zest before juicing for easier handling, and don’t substitute bottled lemon juice—fresh fruit gives the best flavor and brightness.
The Perfect Lemon Cheesecake Recipe
Baking a cheesecake is straightforward when you follow a few simple rules. These tips will help you achieve a smooth, crack-free result.
- Bring the cream cheese, sour cream, and eggs to room temperature before you begin so everything blends smoothly.
- Beat the cream cheese and sugar until fully smooth—no lumps.
- Adding sour cream creates a silkier texture in the filling.
- Use fresh lemons for zest and juice. Zest first, then squeeze the lemons for juice.
- Add the eggs at the end and mix only until combined. Overbeating incorporates air and increases the chance of cracks.
- Bake the cheesecake in a water bath to keep moisture in and reduce cracking. The water bath also helps produce an even, creamy bake.
- Avoid opening the oven while baking to prevent temperature swings that can cause sinking or cracking.
- Cool the cheesecake completely, then chill in the refrigerator for at least 6 hours (or overnight) to set and develop flavor.
After the cheesecake is baked, cooled, and chilled, spoon the blueberry compote over the top. The sweet-tart blueberry sauce complements the lemon without overwhelming it. You can spread the compote across the whole cake or add a spoonful to each slice. If coating the entire cake, simmer the compote a bit longer so it thickens more; it will continue to set as it cools.
This baked lemon cheesecake is especially lovely in spring and summer, but it works any time because lemons are year-round and the blueberry topping can be made with frozen berries. If you prefer a no-bake option, consider an alternative lemon cheesecake; similarly, lemon-blueberry muffins and lemon-blueberry cake are great variations when you want to switch things up.
Lemon Cheesecake with Blueberry Compote
Fiona Dowling
30 mins
50 mins
6 hrs
7 hrs 20 mins
12 pieces
Equipment
- 9-inch springform pan
- Large roasting pan (big enough to hold the springform pan)
- Aluminum foil
Ingredients
For the Crust
- 6 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 1 1/2 cups graham crumbs (or crushed digestive biscuits)
For the Cheesecake
- 22 oz cream cheese, full-fat, brick style (room temperature)
- 1 cup granulated sugar
- 2 tablespoons lemon zest (about 2 lemons)
- 4–6 tablespoons freshly squeezed lemon juice (about 2 lemons)
- 3/4 cup sour cream (room temperature)
- 3 large eggs (room temperature)
- Boiling water for the water bath
For the Blueberry Compote
- 2 cups blueberries (fresh or frozen)
- 1/4 cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons cornstarch
- 3 tablespoons water
Instructions
- Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan in aluminum foil so the bottom and sides are well covered—wrap several times to seal seams.
Crust
- Stir together graham crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of the springform pan, making a slight lip around the edge.
- Bake the crust for 10 minutes, then remove from the oven (leave the oven on).
Cheesecake Filling
- In a large bowl, beat the cream cheese, sugar, and lemon zest until smooth, stopping to scrape down the bowl as needed.
- Beat in the sour cream, then add the lemon juice and mix gently.
- With the mixer on low, add the eggs one at a time, mixing just until combined. Do not overmix.
Baking and Cooling
- Place the wrapped springform pan in the center of a roasting pan. Pour boiling water into the roasting pan until it reaches about 1/2 to 1 inch up the sides of the springform.
- Pour the cheesecake batter over the crust and smooth the top.
- Carefully place the roasting pan with the cheesecake into the oven. Bake 50–65 minutes, until the top is set except for a slight wobble in the center.
- Remove the roasting pan from the oven and let the cheesecake cool in the pan to room temperature. Once cooled, remove the springform from the roasting pan, cover the top with foil, and chill in the fridge at least 6 hours or overnight.
Blueberry Topping
- Combine the blueberries, sugar, and lemon juice in a medium saucepan over low-medium heat. Stir gently as the berries soften and release their juices, about 5–10 minutes.
- Mix the cornstarch with the water in a small cup, then add to the berries. Stir as the compote thickens and boil for an additional 5–10 minutes, or until it reaches the desired thickness. The sauce will thicken further as it cools.
Serving
- When ready to serve, run a thin knife around the edge of the chilled cheesecake, release the springform clamp, and remove the sides.
- Top the whole cheesecake with blueberry compote or serve slices with a spoonful of topping on each piece.
Notes
- Graham crumbs can be substituted with 1 2/3 cups crushed digestive biscuits.
- Make sure cream cheese, sour cream, and eggs are at room temperature (about 30 minutes out of the fridge) for a smooth batter.
- You’ll need about 3 lemons total for the cheesecake and compote. For a milder lemon flavor in the filling, reduce to 1 tablespoon zest and 3 tablespoons juice. Avoid bottled lemon juice for baking.
- Blueberries can be fresh or frozen; frozen works well and is more economical.
- Make the cheesecake a day ahead if desired. The blueberry topping can also be made ahead and refrigerated in an airtight container. Store leftovers covered in the fridge up to 4 days.
- Nutrition info is an estimate per slice when the cheesecake is cut into 12 pieces.
Nutrition