Why You’ll Love This Recipe

Perfect Spring Flavor: Bright lemon combined with sweet blueberries is a match made in heaven, creating a refreshing, fruity cheesecake.
Creamy Cheesecake Filling: The filling is incredibly smooth and creamy, with a hint of lemon zest and a touch of vanilla.
Crumble Topping: The buttery, sweet streusel on top adds the perfect crunch, complementing the soft, creamy filling.
Beautiful Presentation: The combination of fresh blueberries, lemon slices, and whipped cream around the edges makes this cheesecake stunningly beautiful and perfect for special occasions.

Ingredients

For the Blueberry Jam:

16 oz (340 g) fresh blueberries
¾ cup (150 g) granulated white sugar
2 tbsp (30 ml) lemon juice
1 ½ tsp vanilla extract
2 tsp (5 g) cornstarch

For the Crumble:

½ cup + 2 tbsp (125 g) granulated white sugar
½ tbsp (5 g) lemon zest
½ cup (112 g) unsalted butter, softened
½ tsp vanilla extract
1 ¼ cups (156 g) all-purpose flour
¼ tsp salt

For the Crust:

4 heaping cups (240 g) Nilla Wafers (about 68 cookies)
½ cup (112 g) unsalted butter, melted
2 tbsp (25 g) granulated white sugar

For the Lemon Cheesecake:

32 oz (907 g) cream cheese, softened at room temperature
1 ¼ cups (250 g) granulated white sugar
2 tbsp (16 g) cornstarch
⅓ cup (82 g) sour cream, at room temperature
3 tbsp (30 g) lemon zest
1 tbsp (15 ml) vanilla extract
3 eggs, at room temperature
3 egg yolks, at room temperature

For the Whipped Cream:

¾ cup (180 ml) heavy cream
¼ cup (34 g) powdered sugar
Fresh blueberries and lemon slices, for topping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Instructions

For the Blueberry Jam:

In a medium pot, add the blueberries, sugar, lemon juice, vanilla extract, and cornstarch. Cook over medium heat for 20-23 minutes, stirring occasionally. Smash some of the blueberries halfway through with the back of a wooden spoon to release more juice.
Once the jam thickens to a consistency you like, remove from the heat and let it cool completely. You should have about 1 ¾ cups (420 ml) of jam.

For the Crumble:

In a medium bowl, add the sugar and lemon zest. Rub the lemon zest and sugar together with your fingertips to release the oils in the zest.
Add the softened butter and vanilla extract. Cream together with an electric mixer on high speed for about 1 minute until light and fluffy.
Add in the flour and salt, and mix on medium speed until coarse crumbs form.
Chill the crumble mixture in the fridge while you prepare the rest of the cheesecake.

For the Crust:

Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water leakage during the water bath.
In a food processor, pulse the Nilla Wafers into fine crumbs. Add the melted butter and sugar and pulse until combined.
Press the crumbs firmly into the bottom and up the sides of the prepared springform pan. Bake for 10 minutes, then let it cool completely while you prepare the cheesecake filling.

For the Lemon Cheesecake:

Preheat your oven to 350°F (175°C) if it’s not already preheated.
In a stand mixer bowl, mix the cream cheese, sugar, and cornstarch together with the paddle attachment on medium speed for about 2 minutes until smooth and lump-free.
Add the sour cream, lemon zest, and vanilla extract, and mix for 1 minute on medium speed. Scrape down the sides and bottom of the bowl as necessary.
Add the eggs and egg yolks one at a time, mixing on low speed after each addition. Mix until just incorporated—do not overmix.
Pour half of the batter into the prepared crust. Use a spatula to smooth it out into an even layer.
Spoon half of the blueberry jam over the batter, and gently swirl the jam with a butter knife.
Pour the remaining cheesecake batter over the jam, smoothing it out. Spoon the rest of the jam on top and gently swirl again.
Sprinkle the chilled crumble mixture evenly over the top of the cheesecake.

Bake the Cheesecake:

Place the cheesecake into a large roasting pan and pour hot water into the pan, about 1 ½ inches up the sides of the springform pan.
Bake at 350°F (175°C) for 1 hour and 15 minutes. If the crumble starts to brown too much, loosely cover it with aluminum foil.
After 1 hour and 15 minutes, turn off the oven, crack the oven door slightly with a wooden spoon, and let the cheesecake cool in the oven for 1 more hour.
After the cooling period, carefully go around the edges of the cheesecake with a butter knife to loosen the crust from the pan. Let the cheesecake cool completely at room temperature.
Refrigerate for at least 8 hours or overnight to allow the cheesecake to set fully.

For the Whipped Cream:

In a medium bowl, add the heavy cream and powdered sugar. Using an electric mixer, beat on high speed until stiff peaks form, about 1-2 minutes.
Transfer the whipped cream to a piping bag fitted with a decorative tip.

Assembling the Cheesecake:

Remove the cheesecake from the springform pan and transfer it to a serving plate.
Pipe whipped cream around the edges of the cheesecake.
Garnish with fresh blueberries and lemon slices.
Serve and enjoy!

Servings and Timing

Prep Time: 1 hour 30 minutes
Cook Time: 2 hours 15 minutes
Chill Time: 8 hours
Total Time: 11 hours 45 minutes
Servings: 12 slices

Variations

Berry Variations: You can replace the blueberry jam with raspberry, blackberry, or a mixed berry jam for a different flavor profile.
Graham Cracker Crust: Substitute Nilla Wafers with crushed graham crackers for the crust.
No Streusel: Skip the crumble topping for a simpler cheesecake.

Storage/Reheating

Storage: Store the cheesecake in the refrigerator for up to 5 days.
Freezing: You can freeze the cheesecake (without the whipped cream topping) for up to 1 month. Thaw in the fridge before serving.

FAQs

1. Can I make this cheesecake ahead of time?

Yes, this cheesecake needs to chill for at least 8 hours, so it’s perfect for making a day ahead of time.

2. Can I skip the water bath?

For best results, I highly recommend using a water bath to prevent cracks and ensure a smooth texture.

3. Can I use store-bought jam?

Yes, if you’re short on time, you can use store-bought blueberry jam, but homemade jam will have a fresher flavor.

4. How do I prevent cracks in my cheesecake?

Avoid overmixing the batter, and make sure the cheesecake cools slowly in the oven. Cracking can also occur if the cheesecake is overbaked.

5. Can I make this cheesecake without the crumble topping?

Yes, you can skip the crumble topping for a more traditional cheesecake, though the crumble adds a wonderful texture.

Conclusion

This Lemon Blueberry Crumble Cheesecake is the perfect dessert for spring and summer! With its creamy lemon cheesecake filling, jammy blueberries, and buttery crumble topping, it’s a showstopper at any event. Make it ahead for a refreshing and indulgent treat that will leave everyone asking for seconds!

Why You’ll Love This Recipe

Ingredients

For the Blueberry Jam:

For the Crumble:

For the Crust:

For the Lemon Cheesecake:

For the Whipped Cream:

Instructions

For the Blueberry Jam:

For the Crumble:

For the Crust:

For the Lemon Cheesecake:

Bake the Cheesecake:

For the Whipped Cream:

Assembling the Cheesecake:

Servings and Timing

Variations

Storage/Reheating

FAQs

1. Can I make this cheesecake ahead of time?

2. Can I skip the water bath?

3. Can I use store-bought jam?

4. How do I prevent cracks in my cheesecake?

5. Can I make this cheesecake without the crumble topping?

Conclusion

Lemon Blueberry Crumble Cheesecake: A Perfect Spring Dessert

Ingredients

Instructions

Notes

Nutrition