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Lemon Blueberry Cheesecake

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Ingredients
  

For the crust:

  • 1 1/2 cups graham cracker crumbs (about 12 full sheets)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of fine salt

For the cheesecake filling:

  • 24 ounces (3 blocks) full-fat cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 1/3 cup sour cream, room temperature
  • 1/4 cup heavy cream, room temperature
  • 3 large eggs, room temperature
  • 1 tablespoon finely grated lemon zest (from 1–2 lemons)
  • 2–3 tablespoons fresh lemon juice (to taste)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine salt
  • 1 1/4 cups blueberries (fresh or frozen; if frozen, do not thaw)

For the optional blueberry topping:

  • 1 1/2 cups blueberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry), optional for thicker sauce

Instructions
 

  • Prep the pan and oven: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside of the pan with two layers of heavy-duty foil to prevent water from seeping in during the water bath.
  • Make the crust: Stir graham crumbs, sugar, melted butter, and salt until the texture resembles wet sand. Press firmly into the bottom and 1–2 inches up the sides of the pan. Use the bottom of a measuring cup to compact it. Bake for 10 minutes, then cool slightly while you make the filling.
  • Beat the cream cheese: Using a mixer on medium-low, beat cream cheese until smooth and creamy, about 2 minutes. Scrape down the bowl often. You want it silky with no lumps.
  • Add sugar and flavorings: Mix in granulated sugar until combined and slightly fluffy. Add sour cream, heavy cream, lemon zest, lemon juice, vanilla, and salt. Mix on low until smooth. Avoid whipping in too much air.
  • Add the eggs: Beat in eggs one at a time on low speed, scraping the bowl after each. Stop mixing as soon as the batter is uniform.
  • Fold in blueberries: Gently fold in the blueberries with a spatula. If using frozen, toss them with a teaspoon of flour first to reduce bleeding, then fold in quickly.
  • Assemble the water bath: Pour the batter over the crust and smooth the top. Place the foil-wrapped pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  • Bake: Bake at 325°F (163°C) for 55–70 minutes. The edges should be set, and the center should jiggle like Jell-O when nudged. If it waves like liquid, give it more time and check every 5 minutes.
  • Cool gradually: Turn off the oven and crack the door. Let the cheesecake sit inside for 45–60 minutes. This slow cool helps prevent cracks.
  • Chill: Remove from the water bath, unwrap the foil, and run a thin knife around the edge to loosen. Cool to room temperature, then cover and refrigerate for at least 6 hours, preferably overnight.
  • Make the blueberry topping (optional): In a small saucepan, combine blueberries, sugar, lemon zest, and lemon juice. Cook over medium heat for 5–7 minutes, stirring often, until juicy and slightly thick. For a thicker sauce, stir in the cornstarch slurry and simmer 1 minute. Cool completely.
  • Serve: Release the cheesecake from the pan. Spoon blueberry topping over the top or serve it on the side. Slice with a hot, dry knife for clean cuts.