Lemon Wild Blueberry Cheesecake

Why You’ll Love This Recipe

I love how this cheesecake strikes the perfect balance between tangy and sweet. The lemon gives it a fresh, zesty flavor that keeps it light, while the wild blueberries add natural sweetness and a pop of color. The marble swirl on top looks beautiful with minimal effort, and the creamy filling is ultra-smooth thanks to the heavy cream. Whether I’m making this for a celebration or just because I need something indulgent, it never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Base

• 200 g (about 2 cups) digestive biscuits or graham crackers, crushed

• 100 g (½ cup) melted butter

• 2 tablespoons sugar (optional)

Cheesecake Filling

• 500 g cream cheese, at room temperature

• 200 g (1 cup) sugar

• 3 large eggs

• Zest of 1 large lemon

• 3 tablespoons lemon juice

• 200 ml (¾ cup) heavy cream

• 1 teaspoon vanilla extract

Blueberry Swirl / Topping

• 150 g fresh or frozen blueberries

• 2 tablespoons sugar

• 1 teaspoon lemon juice

• 1 teaspoon cornstarch (optional, for thicker sauce)

Directions

1. Prepare the base

1. I preheat the oven to 175°C (350°F).

2. I mix the crushed biscuits, melted butter, and sugar (if using) until the crumbs are evenly coated.

3. I press the mixture firmly into the bottom of an 8-inch springform pan to form the crust.

4. I bake the crust for 8–10 minutes, then let it cool while I prepare the filling.

2. Prepare the cheesecake filling

1. In a large bowl, I beat the cream cheese and sugar until smooth and creamy.

2. I add the eggs one at a time, mixing well after each addition.

3. I mix in the lemon zest, lemon juice, heavy cream, and vanilla extract until everything is fully incorporated and silky.

4. I pour the filling over the cooled crust.

3. Prepare the blueberry swirl

1. In a small saucepan, I heat the blueberries, sugar, and lemon juice over medium heat until the berries release their juices—about 3 to 5 minutes.

2. If I want a thicker sauce, I mix the cornstarch with a splash of water and stir it into the berries, cooking until slightly thickened.

3. I let the mixture cool slightly before swirling.

4. Assemble and bake

1. I spoon the blueberry sauce over the cheesecake filling in dollops.

2. I gently swirl a knife through the filling to create a marbled effect.

3. I bake the cheesecake at 160°C (320°F) for 50–60 minutes, until the edges are set but the center still has a slight jiggle.

4. I turn off the oven, leave the door slightly open, and let the cheesecake sit inside for 15 minutes.

5. Cooling and serving

1. I allow the cheesecake to cool completely at room temperature.

2. I then refrigerate it for at least 4 hours or overnight so it fully sets.

3. Before serving, I sometimes top it with extra fresh blueberries or a swirl of whipped cream for a finishing touch.

Servings and timing

This cheesecake yields 8–10 slices. It takes around 25 minutes to prep, 50–60 minutes to bake, and a minimum of 4 hours to chill. I usually make it the day before I plan to serve it—it slices cleaner and tastes even better after a night in the fridge.

Variations

When I want a deeper lemon flavor, I add a teaspoon of lemon extract or more zest to the filling. I’ve also used mixed berries like raspberries or blackberries for a twist on the swirl. For a more decadent version, I drizzle the chilled cheesecake with white chocolate or lemon glaze before serving. And when I want a gluten-free version, I use gluten-free graham crackers or almond flour for the crust.

Storage/Reheating

I store this cheesecake covered in the refrigerator for up to 5 days. It holds its texture well and doesn’t dry out. If I need to freeze it, I wrap slices tightly and freeze for up to 1 month. To serve, I thaw overnight in the fridge—no reheating needed, since it’s best served chilled.

FAQs

Can I use bottled lemon juice instead of fresh?

Yes, but I prefer fresh lemon juice for a brighter flavor. The zest also makes a big difference, so I never skip it.

Do I have to use a springform pan?

I recommend it because it makes slicing and serving easier, but if I don’t have one, I use a deep pie dish lined with parchment paper for easier removal.

Can I use store-bought blueberry preserves?

Yes, if I’m short on time. I just warm them slightly and swirl them into the filling like I would with the homemade version.

Can I make this cheesecake no-bake?

This specific recipe is meant to be baked, but I can adapt it by skipping the eggs and using a no-bake filling thickened with gelatin or whipped cream.

How do I know when it’s done baking?

I look for edges that are set and a center that jiggles slightly. It will continue to firm up as it cools and chills in the fridge.

Conclusion

This Lemon Wild Blueberry Cheesecake is my go-to when I want something fresh, creamy, and elegant. The combination of citrus and berry is irresistible, and the vibrant swirl makes it feel extra special. It’s a dessert that always gets compliments, and I love how easy it is to customize to suit any occasion. Whether for a dinner party or just a weekend treat, it’s a cheesecake I always come back to.

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