You’ve probably had lemon cheesecake before, but have you ever had a lemon blueberry swirl cheesecake? That’s right – vibrant lemon and sweet blueberry swirls… all in one creamy slice! This recipe is a game changer.
If you’ve been following my blog since the beginning, you probably already know my love for blueberries knows no seasons. They are, without a doubt, my favorite fruit! In the Summer I easily eat 5 pounds a week. And when I find them on sale – in the middle of WINTER – I buy in bulk, baby. Last week I hit the jack pot, finding fresh, organic blueberries for just 2 bucks a carton. I have to confess, I cleaned them OUT. So many blueberries = so much happy!
After inhaling a few cartons by the handful, I got to business, baking you some fabulous new recipes. Last week it was these Greek Yogurt Lemon Blueberry Scones, and today? Lemon Blueberry Swirl Cheesecake!!!
Each bite is heaven. Pure heaven. Just look how supremely creamy it is!!! And that swirl. ♥
This better-than-the-bakery lemon blueberry cheesecake is made up of 3 parts: the graham cracker crust, the lemon cheesecake filling, and the blueberry swirl sauce. If making a cheesecake from scratch seems intimidating, fret not my friend– I’m going to walk you through each step.
Making the graham cracker crust is the first step in this recipe and it’s an extremely easy one. Ingredient wise you’re going to need graham crackers, melted butter, sugar, and a pinch of salt – that’s it! You will need to pulse the graham crackers into crumbs, or – if you want to make things even easier – you can buy already crushed graham cracker crumbs at the store. I typically find them in the baking aisle, somewhere near the pie fillings. To assemble the crust you’ll combine the cracker crumbs, sugar, and salt, then fold in the melted butter and stir until it’s well combined. You want all of the crumbs to be moist from the butter. Then you’re going to dump the crumb mixture into a lightly greased 9″ springform pan and press it down firmly, working from the center and slightly up the edges.
For the cheesecake filling you’re going to need cream cheese, sour cream, eggs, egg yolks, sugar, vanilla extract, fresh lemon juice, lemon zest, and a spot of flour. A Few important things! Your cream cheese MUST be verrrrry soft before beginning. I typically leave my blocks of cream cheese out on the counter for at least two hours before I plan on baking. It’s also important to have your eggs, egg yolks, and sour cream at room temperature.
This recipe calls for a water bath.
If you’re unfamiliar with the water bath process, read on! A water bath is, simply, the term bakers use when they place a baking pan (in this case, our cheesecake pan) into a larger pan that’s been filled with hot water. Taking this extra step helps insulate the pan from direct heat on all sides while it bakes. The water bath method helps your cheesecake bake gently, ensuring the finished product doesn’t burn, curdle, or crack. It also helps the cheesecake maintain its silky smooth texture. When it comes to choosing a pan for your water bath, choose one that is as tall as the cheesecake pan and large enough to leave a few inches between the cheesecake pan and the outer rim – you want enough room for the water to circulate easily. When you’re ready to make your water bath, here’s what you do: Adjust an oven rack to the middle position. Preheat oven to called for temperature. When the oven is preheated, carefully (using an oven mitt) pull out the middle rack and place your large pan on it, fill the pan half way with hot water, then place the filled cheesecake pan in the center of the water bath. Slowly slide the rack back to its full inserted position, close the door, and bake the cheesecake according to instructions. If you’re using a spring form pan it’s essential to wrap the pan in heavy-duty tin foil to avoid water seeping in. I wrap my pan from every possible angle pressing the foil in and around to prevent a soggy crust. I use my large skillet as a water bath and it works great. Visual below in case you need it.
The blueberry swirl sauce is probably the easiest part of this entire recipe. You will need a small food processor or blender to blend the the blueberries smooth. Then you’ll press this mixture through a fine mesh strainer, getting rid of the seeds and pulp. Add in a little sugar, and you’re all done. To swirl, you’ll dollop the blueberry mixture on top of the unbaked cheesecake batter by the spoonful, then use a skewers to swirl. I don’t recommend swirling to much, or the end result will look messy.
Keep in mind this cheesecake needs to chill for at least 6 hours before being sliced and serve.
So are you ready for a slice of this cheesecake, or what?
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! Seeing your kitchen creations makes my day. ♥
Lemon Blueberry Swirl Cheesecake
For the Crust:
- 2 cups Graham Crackers, pulsed into crumbs
- 1/3 cup Granulated Sugar
- 1/4 teaspoon Kosher Salt
- 6 tablespoons Unsalted Butter, melted
For the Lemon Cheesecake Filling:
- 3 (8 ounce) packages Full-Fat Cream Cheese, very soft
- 1 cup Full-Fat Sour Cream, at room temperature
- 1 1/4 cups Granulated Sugar
- 2 teaspoons Pure Vanilla Extract
- 3 large Eggs + 2 Egg Yolks, at room temperature
- 2 tablespoons All-purpose Flour
- 3/4 cup Fresh Lemon Juice
- 2 teaspoons Fresh Lemon Zest
For the blueberry swirl:
- 3/4 cup fresh or frozen blueberries
- 3 tablespoons granulated sugar
- Preheat oven to 325 degrees (F).
For the Crust:
- In the body of a blender or food processor, combine graham crackers, sugar, and salt; pulse until the crackers have been completely transformed into fine crumbs. Add melted butter; stir well to combine. Press down into a lightly greased 9-inch springform pan; set aside.
For the Lemon Cheesecake Filling:
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until smooth. Add sugar and vanilla; beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks; beat until smooth. Stir in the flour, mixing just until combined.
- Quickly stir in the lemon juice and zest, mixing just until it's incorporated in the batter.
- Pour filling into prepared crust, and spread the top smooth. Add blueberry swirl. Wrap the bottom of the pan in tin foil (I highly recommend doing several diligent layers here; no one wants a wet/soggy crust).
- Place the cheesecake pan into another large pan (it should be wide enough to comfortably fit the springform pan holding the cheesecake and deep enough to hold a few inches of water without risk of a spill) . Fill the pan up with very hot water; it should rise half way along the cheesecake pan. This is your water bath and will help ensure your cheesecake comes out crack free. Be sure to pour the water in slowly, as you don't want any of it to splash up and get into the actual cheesecake!
- Place pan into the preheated oven and bake for 1 hour and 20 minutes. Turn the oven off and let the cheesecake sit, undisturbed, for 45 minutes inside the oven, with the door shut. The cheesecake should be still slightly wiggly.
- Remove the cheesecake from the oven, run a knife very gently around the edge of the cake, and let it sit in the pan for another 15 minutes before covering loosely with plastic wrap and refrigerating for at least 6 hours.
For the blueberry swirl:
- In a small food processor or blender, puree the blueberries until completely smooth. Press the mixture through a fine mesh strainer, discarding seeds and pulp. Stir in the granulated sugar. Spoon the blueberry mixture on top of the unbaked cheesecake, a few dollops at a time. Use a skewer to swirl the mixture as much or as little as you'd like. Bake cheesecake as directed above.
- It is very important to bring your ingredients to room temperature when baking cheesecake - especially the cream cheese. I recommend sitting the blocks of cream cheese out on the counter for at least 2 hours prior to baking.
- Full-Fat cream cheese and sour cream is what was used for this recipe and what I find yields the best results. Using reduced-fat or non-fat versions will alter the taste and texture of this recipe.
- Meyer lemons may be used in place of regular lemons (In fact, that is what I used the final time testing this recipe).
- Cheesecake (without any whipped cream on top) may be sliced and frozen for up to one month.
- If you have any questions about the water bath prior to baking, please feel free to ask and I will walk you through it.
- Table salt may be used in place of kosher salt.
This looks absolutely beautiful I’m obsessed with your blog and I literally just found it all of your recipes are amazing!
Hi Eileen! I’m so happy you found my blog – welcome! If you ever have any questions on a recipe, I’m here to help 🙂
omg yum! xO!
Annalynn F says
Could this be any prettier?! I am buying blueberries tomorrow to make this.
I so love your recipes.
If I want to avoid using lemon juice what should I substitute it with?
Could you please help!?
Hi Honey. You could use orange juice for an orange blueberry cheesecake, or just leave it out 😉
Sadly, I don’t own a springform pan. Can I use a different kind of pan? Thanks! 🙂
Hi Kyra. For best results I do recommend using a springform pan. A standard cake pan will not be deep enough to hold all the batter.
Peggy Corra says
I make a recipe similar to this one all the time and do not use a springform pan. Instead I use either of my two round silicone pans that are like cake pans but deeper–the depth of a springform pan. To avoid having to dig the cheesecake out, since I can’t remove the sides of the pan, I freeze the cheesecake overnight and pop the whole thing out onto a plate to thaw and then slice. It has worked well for me because the silicone pan doesn’t allow water to leak in, which is an ever-present challenge with a springform pan–no matter how well you wrap it.
Amanda Sloan says
That is such a good idea! I HATE putting my cheesecake in a water bath…so much so that I have tried several different things, but your method is the best I have heard. Thank you! I am purchasing a silicone baking pan ASAP.
HI! I found your blog through Pinterest! I just tried your recipe only I used blackberries because I already had them on hand. It’s in the oven currently but I’ll send a pic when I’m ready to serve it tonight!!
Can’t wait to hear how it turned out, Jessica!
I tried the recipe with 1/3 fat cream cheese and reduced fat sour cream. Sadly the center didn’t cook all the way and the only part of my cake that had that cheese cake texture was about 2 inches from the crust in. Do you think it did that because of the reduced fat and 1/3 fat or something else maybe? It did look beautiful coming out of the oven though! Friends we drooling over it until I tried cutting into it.:/
I had to try this mostly out of curiosity. I make cheesecakes as a profession and I’ve never made one without baking the crumb crust first. I don’t know how yours turned out but the crust was a mushy wet mess. The filling was good but the blueberry swirl needed some tweaking.
Hi Patricia. I’m sorry to hear your crust came out messy. Did you wrap the pan in heavy duty foil?
Mine turned out to be a mushy mess too 🙁 Very disappointed after going to a berry farm yesterday to pick berries and then spending so much time making this recipe. Next time I’ll try a different recipe that doesn’t involve a water bath.
Hi Rae. I’m sorry you had issues with this recipe. I know how frustrating that can be! Did you let the cheesecake cook in the oven and then cool for 6 hours in the fridge? Also, what was a mushy mess? The whole cheesecake? Or the crust?
Hun.. buy online a slow cooker liner and sit your pan in that….no moistures
Muna Kenny says
This cheesecake looks perfect!
Thank you, Muna!
Do you think subbing cornstarch for the flour would work? If so, how much would you use? (Glutten intolerant chick here.) I know where to find glutten free graham crackers, so just trying to think of a way to alter the filling. Thanks for any help you can give!
This cheesecake has great texture; very light and creamy. The swirl looked cool, too. I over swirled and and it gave the top of the cake a neat marbled look. I was disappointed in the water bath, though: Four layers of tinfoil and the water still seeped through and the top still cracked. Thank goodness the swirled blueberries disguised the cracks.
Try putting the pan of hot water on the rack under the cheese cake. And not put the cake in the pan of water. I do my cheese cakes that way and it works just as well without water getting into my crust.
Same. Solves the whole soggy crust issue!
Is it possible to do without water bath? If so does that change the cook times?
So my grandmother taught me what I know. Im the type that just goes for it and my friends and family eat it. so far ive never had a NO. But with a family reunion in a week and a few days away my grandmother left me in charge of desserts. I came to the thought of a lemon blueberry cheese cake. light fluffy yummy what more could you ask for???? I cant wait to make this next Friday ( yea I get to spend my 29th birthday baking which Im actually excited for) I wanted to say thank you for this. I could not throw this one together for people I do not know. Fingers crossed it goes well and I will let you know how it goes!!!
I can’t eat blueberries can I use blackberries or strawberries instead
Given that it cooks only at 325 and for an hour and 20 minutes and it cools in the hot oven for 45 minutes and it cools for hours after that, how much room for error is there based on variations of oven heat distribution and cooling? Mine looked a little more than jelly jiggly. I might have let it cook another 4’ish minutes before shutting off the oven. I’ll see how it turns out. but good lord, the badder tasted so good!
Hey Dan. Did it firm up for you?
Hey, when doing the water bath, the only pan I had large enough is a thick glass one, can I put glass in the oven? I checked to see if it was heat/oven proof but I couldn’t find anything.
Hi Shariah. It would definitely need to be oven safe for you to use it as a water bath. Do you know the brand of then pan? You may be able to google it and find out that way.
I made this last night and put it into the fridge this morning to chill. Arguably the best lemon blueberry cheesecake I have ever eaten. The tartness of the lemon with the blueberries really bring out the best in the dish. I used blueberries in a tin with syrup and left some of the blueberries whole which added to the fresh taste . Simply delicious .
So happy you enjoyed it 🙂
SO GREAT! First time making a cheesecake, followed the instructions very carefully, and it was amazing flavour and a hit with guests. The water did get through 4 layers of foil, but my pan luckily appears to be watertight and the crust was excellent. I felt like a pro serving this up! Definitely going into my recipe box.
So happy to hear this, Danica!
Hi! Thank you for the recipe! New baker here. The filling tastes great but only about two inches in from the crust firm up. Made it twice now in the last week and the same thing happened both times. The two cakes look identical. Is it possible I need to bake it longer to get the middle to firm up?
Hi John! Sounds like you may need to bake it a little longer. I would recommend adding 20 minutes. Also, are you letting the cheesecake sit in the oven and then cool completely before serving? It firms up a lot as it chills.
Lea Dyches says
I found that cooking cheesecake for 15 min. at 350 then 2 hours at 200 produces a perfect cheesecake without a waterbath. I put it on a rack in a cookie sheet to catch any butter and put a dish of water in the oven.this has never failed. no cracks
Hi! Thanks for the reply. Yes, I let it cool in oven and chill in fridge overnight. I’ll add some time in the oven…Keep you posted.
Hi I just finished making this cheesecake and it looks fantastic. Only thing is it is very jiggly. When I ran the knife around the edge of the pan it seemed to be still very wet . Would it be advisable to put it back in the oven for some more time? I read some comments that stated it would firm up once it was refrigerated. I’m just not sure its done. I think I will put it back in for about 20 minutes and let it sit for the 45 minutes again, then chill in fridge. Hope it comes out alright.
Hi Angela. It should be jiggly in the center. It firms up a lot during the 6 hours in the fridge. How did it turn out?
My crust came out soggy too. I’m curious why it’s not baked first and then the filling is added. Also, if I were to make it again, I’d back off on the lemon juice from 3/4 cup to 1/2 cup as it seemed to be dominated by the tartness of the lemon. I would also increase the blueberries from 3/4 cup to one cup as a carton is typically one cup and the blueberry swirls were not evident. Finally, there’s a discrepancy in the cooking time. Up top in the summary is says 1 hour, 30 minutes, but the body of the instructions says 1 hour 20 minutes.
Kelly S says
Can I make this the day before? I am hoping to make this for Easter lunch this year!
Absolutely! It needs at least 6 hours to chill, and can be stored for up to 3 days in the fridge.
Deb Cooney says
I read all the comments and didn’t see this. you put1 1/4 cups of sugar and 2teaspoons of vanilla in the ingredients list,yet no where in the instructions do you add them in to the recipe? The cake was a little soft when done. I haven’t checked this morning to see if it has firmed up, the taste was good though. Also in the instructions # 10 doesn’t actually tell you to remove the ring from the cake, this might confuse some first time cheesecake bakers.
Looks great! You’re writing 3 packages full fat cream cheese (8ounce). Does one package to be 8 ounce or the 3 packages in total? Thanks for answering.
I’m going to be making this in a commercial kitchen, and I won’t be able to leave it in the oven for 45 minutes. Will the recipe still come out fine, if we remove it from the oven?
Hi Lucius. This step is important as is helps the cheesecake cool slowly (which prevents cracks). I would suggest doing the oven step for at least 10 minutes, then cooling the cheesecake completely (in the spring form pan).
I just made this however the batter was VERY watery….I’m worried. Just put it in the oven and hoping for the best. I just wanted to confirm that it was watery for everyone else.
The batter should be thin! It will firm up while it bakes, cools in the oven, then cools in the fridge for 6 hours 😉
It’s firming up great. Thanks for the quick response. If it turns out like when i made it 6 months ago I will be in heaven. Amazing recipe!
I have graham cracker crumbs already. Any idea how much I would need instead of crushing two cups of graham crackers? Thanks!!
I only had two eggs at home so I just used them both, will this affect the recipe in any way?
Yes, it will. The cheesecake will likely be less moist and creamy.
Would greek yogurt work as a substitute for the sour cream?
Shannon Morscheck says
I’ve got this recipe currently in the oven, but it was a bit confusing at times. The instructions for the blueberry portion weren’t in chronological order, so I had to go hunting around for them. Also, the blueberries in the photo look to be a lot “chunkier” than what the instructions described. Hoping it turns out! It looks delicious!
Shannon Morscheck says
Also, are you supposed to remove the pan before refrigerating?
I attempted to make is cheesecake yesterday. The batter was delish and everything seemed perfect. It did come out of the oven very giggly, but thought it would firm up in the cooling process. Unfortunately it did not. Thaw middle was still very much uncooked. I think next time I would leave in oven for maybe an additional ten to twenty minutes? Maybe even preheat the oven with the water bath? it was a fun recipe and I am sure will be delicious once its cooked
Hi Rose! So sorry to hear your cheesecake never firmed up. I always find the 6 hours in the fridge sets all jiggle, but your oven may run a little low, meaning it needs a bit longer to bake. I would suggest adding 20 minutes to the bake time, and maybe adding an extra two hours to the chill time. I hope that helps 🙂
Just to make sure I’m understanding this correctly,
Am I baking this for 1hr 20 mins, plus additional 45 mins with the oven off?? Thanks for responding can’t wait to bake it
Jenn Young says
Hi Ashley, I just made this last night and couldn’t wait to try it this morning! Worth the wait the sweetness of the crust pairs perfectly with the tartness of the lemon. Thank you for this recipe!
I made this yesterday and it was so good! Turned out beautiful. I did cook it for 10 extra minutes.
You are a life saver! Making this for my son’s birthday this weekend. Looks gorgeous.
Hi! I want to use your recipe without the blueberry swirl sauce because we don’t have fresh blueberries in our country. We only have canned pie filling/topping. What adjustments do I have to make (baking time, ingredients measurement, etc) if I’m only going to make plain cheesecake using your recipe and just use the canned blueberry as a topping? A quick response is much appreciated as I’m going yo make this for my boyfriend’s birthday. Thanks!
Hi Richelle. I haven’t tried this recipe with canned blueberry topping so I’m unsure what adjustments would need to be made to make it work. You may need to add additional baking time – I would start with 15 minutes and see how it looks.
Thanks you for the quick response! But if I am going to make just the plain cheesecake using your recipe sans the swirl, should I need to adjust the baking time?
The texture of the cheesecake was perfect! I did do some tweaking to the recipe and it still came out really good! i up the lemon juice by adding one more lemon to the 3/4 c and adding more lemon zest (4 lemons total) and 2 drops of lemon oil (for extra tartness). Also reduce the amount of sugar by a tablespoon in the blueberry sauce so it’s not too sweet and also added about 2 teaspoon of cinnamon in the crust. The outcome was DELICIOUS! However, I wouln’td trust the one hour and 20 min in the oven. Every oven is different, I did it just that and it overbakedso you have to know and gage your oven. Keeping an eye on it after an hour and ten minutes. it will still jiggle, but i think the key is leaving it in for the extra 40-45 min and not opening the oven at all. I also let my sit for 12 hours before serving and folks really enjoyed it!
another trick to keep the wetness out is wrapping the bottom of the springform pan in foil to avoid any water from seeping into the pan. Sample shown here: https://www.afamilyfeast.com/how-to-bake-using-a-water-bath/ Or you can put the springform pan in a cake pan and then the cake pan in the water bath.
going to make it again this week!!! 🙂
This was delish!!! I would of never thought that lemon and blueberry would go together. I got so many compliments it turned out beautiful.
Carly Fontana says
Is it possible to place this cake in the freezer to chill (but not let completely freeze) in order to speed up the chilling time if I don’t have 6 hours?
I followed the exact recipe, not changing anything.
I even left the cheesecake in the fridge for 12 hrs before slicing. When I did slice the cheesecake, the entire center was runny.
What could I have done wrong?
Hi, I’m gluten intolerant, can I leave out the flour?
I bake a lot of cheesecakes and wanted to try this recipe. I do have some advice for those who are having trouble. I never use a water bath, too much hassle and you don’t need it. I used reduced fat cream cheese and reduced fat sour cream, and had no issues. I also changed the eggs to just two eggs and two egg whites. It’s very important to bake cheesecakes until they are fully done. You want a slightly jiggly center, but if the center seems very wet and runny still, it needs more baking time. I thought this cheesecake was ok, but it’s wayyyy too much lemon juice. I like very lemon-y desserts but this was too much. I would reduce the lemon juice to 1/2 cup, possible even less. A decent recipe, but needs some tweaks.
Helen Deeley says
DELICIOUS !!!!! I am not a baker or a cook but I had to make a cake for our work Bake Off and I chose this as I love cheesecake – I followed the recipe exactly except I used Digestive biscuits instead of Graham – and I always use gluten free flour – but it was absolutely delicious and my workmates LOVED it – thank you I will definitely be making this again.
I made this over Christmas, and it was so delicious! I’m making it again today for my birthday tomorrow so lets hope I can replicate it once again! Thank you for the great recipe!
Hello…im planning to try out ur recipe soon..however i could not figure out at what step should i remove the cheesecake pan from the water bath?before 45 min in the oven or after or it should remain in water bath until put in the refrigerator?
I kept the cheesecake in the water bath until it was done resting in the oven. I removed it prior to placing it in the fridge overnight. =)
My eight year old requested this cheesecake for her “birthday cake” and wow, was it no small feat! Haha!! Once I had it in the oven I began reading the reviews and I must say, with all the *fails* I was quite worried that after allllllll the work I put in, I’d end up with a soggy and/or liquid center! :0
THANK GOODNESS it was a success. Oddly, only a portion of my cheesecake was a little “droopier” on the inside…not sure why in the world this would have occurred. Otherwise, I followed the recipe with only slight modifications (cutting the sugar by several tablespoons here and there, subbing Bob’s Red Mill 1:1 GF flour) and it came out beautifully. I didn’t even go super crazy with the foiling and my crust wasn’t soggy a bit (maybe 3 layers?). I think I’d add 10-20 minutes to the cook time next time in hopes of firming up the cheesecake a smidge more. I let it rest in the fridge for a good 18 hours (it was SOOOO difficult!!! haha!) before diving in. All in all , it was a huge hit amongst the entire family. The tartness was perfect (for us) but I didn’t taste much with respect to the blueberries…the swirl was pretty though!! For reference (not sure how much altitude matters), I live in the Pacific Northwest right at sea level (I do realize ovens account for a lot of variance as well, however),
I’ll for sure make this again! Wish I could attach a pic of this beeauty!
It worked perfectly. Amazing tast and texture.
Awesome cheesecake- everyone was raving about it at Easter. I left it in the oven for several hours after turning off the heat and made it two days ahead of time and it was perfect.
Just took mine out of the oven. The top cracked. Put it in the fridge and will see how it tastes
If I use a 10” springform pan how would that affect the recipe and cook time?
Anne B says
I just use the ‘no bake’ lemon cheese cake recipe and then cook down some blueberries, sugar and water. Let it cool. Dollop it on the top. Yummy. No baking perfect. Very easy.
Can I sub in non fat greek yogurt for the sour cream? How will that affect the texture, cook time, etc.?
Trying this today
Can I use powdered sugar instead of granulated?
Kenneth Buonforte says
Well it’s in the oven as I write this….. I followed the recipe to the letter but I’m a bit concerned how watery the batter was. The blueberry dropped through the batter and disappeared but I managed to get a swirl. Very worried about how thin the batter is…… I’ve made some great cheesecakes and the batter was never this this…… Time will tell…..ool
Terreea W. says
I tried this and it cam out great. I did changed the crust from Graham Crackers to Lemon Snap cookies. it came out FANTASIC!
I would suggest adjusting the order of the instructions, as another commentor mentioned. The instructions for the blueberry swirl are at the bottom, so when i got to the step where I need to add it, I didn’t have it. Also, to put the foil layers on before filling it with batter. (maybe obvious, but I’d adjust that too).
Mine is resting in the oven now. Worried about how thin the batter was. Especially since I only have 4 or so hours to let it chill! At least my pan is 10in. Hopefully that helps!
My cheesecake is turning brown and there are still 10 mins left for baking. The top also cracked. I put a dish of water under the rack because I didn’t have any baking dish large enough to put the cheesecake inside. I’m wondering if that was the issue.
Does anyone know if this particular recipe is freezer friendly?
Yes, it freezes really well. I made it in advance and wrapped it in 2 pieces of plastic wrap, then with foil. Thawed in the fridge the night before serving. Turned out beautifully! Good luck!!
Has anyone tried making this using a 9×13 metal pan to make cheesecake bars?
I just made this for my daughter’s 25th birthday and served it yesterday. The cheesecake turned out perfectly, and I had no issues with the water bath making the crust soggy or the cheesecake not cooking fully. I did make sure to put boiling water into the water bath (and I added most of the water to the pan before setting the cheesecake in it, to avoid splashing). I doubled up on the heavy duty foil and used the wide heavy duty foil so it wasn’t a problem to wrap around the springform pan and prevent seams for water to leak through.
This was a really delicious cheesecake with a strong lemon flavor. Next time I would double the blueberry swirl (or use blueberry pie filling for the swirl). And, the cheesecake freezes really well, so it is nice to be able to make it in advance.
Highly recommend this cheesecake recipe — thanks for sharing this recipe!!
To help remedy the water bath issue, may I offer a piece of advice…I use Wilton cake pans and set my spring form inside one and then set it in another slightly larger pan instead of foil- also if you don’t have all the ingredients or equipment to make a cheesecake it will not come out the way you expect
Hello? I’m wondering how many cakes this typically yields
Hi I was wondering if you could use store bought crust
Brenda Beale says
When my son (29 years old) requested a lemon blueberry cheesecake for his birthday I went on an internet hunt and found this one. All of the guests had the very same comment…”OMG, this is by far the best cheesecake I have ever had!” It was creamy( not dense), just the right amount of lemony tartness, and the crust was almost chewy which everyone found a nice compliment to the creamy texture. The only thing I did different was to make a simple blueberry sauce to dollop on top. Thank you for this delicious recipe!!
After making this delicious cheesecake. I had to share it in my Instagram chef page! AMAZING!
Havanah Romero says
Hi I was reading the ingredients and noticed you mentioned the blueberry swirl at the end. Do you do that step first then bake the cheesecake?
Mandy Madden says
Hi, You swirl it on the top before baking.
my mistake for not reading all the way to the end before assembling. Step #7 said to add the. blueberry swirl. The way the rest of the receipt was laid out I was following instructions to a “T” for assembly. The swirl said blueberries and sugar but nothing about preparing until after it said to “Add swirl”, my blueberries went in whole. Waiting to see how they come out tomorrow with dinner. Fingers crossed.
Mandy Madden says
I just made this cheesecake for Christmas and it smells amazing! I don’t know if my crust is soggy or not as I only had the regular tin foil, although I did use 6 sheets. It looks fantastic so hopefully it turned out well. I put my blueberries in the microwave, crushed them with a fork and added the sugar then swirled it in, Worked just as well as blending would have.
I made your key lime cheesecake which came out great! This was my 2nd cheesecake attempt. Next time I think I’d pre-bake the graham cracker crust (like the recipe for the Key Lime says) – this one it came out a bit soggy. It was very tart and lemony which was good, but the blueberry got lost. I followed the directions but there was hardly any noticeable blueberry swirl in the cheesecake. So if I make it again I’d double or even triple the amount of blueberries. Also the blueberry swirl came out thin, so maybe more sugar to make it more “gloppy”? Other than that it was still tasty and baked well (although I baked it an additional 20 min).
Kimberly Rose says
Huge tip for those wary of waterbath leaks. I’ve been doing this for years and never had a soggy crust. Wrap your 9 inch springform pan lightly with foil and then drop the whole thing down in a 10 inch round cake pan. Then put that in a water bath. Great insulation and no leaks.
Im about to make this. So if I use graham crackers already in a box of crumbs, is it still
2 cups or more
Chad w says
If I were to cut this down to make several 4″ cheesecake… what would the cooking time be then? One website said 45min cooking in warm water bath, 30min cool with oven door closed and then 20min oven door cracked. Do you think that is correct or do you have a different suggestion?
Can you freeze this?
Ashley Manila says
Yes! For up to 2 months!
Do you remove from springform pan before refrigerating the 6 hrs?
Made this cheesecake today very good, easy to make. Turned out beautifully, couldn’t have asked for better results.
Alicia Colvin says
I made this in a glass 9×13 Pyrex and water bathed it for the time stated. My cheesecake was over done.
Next time I and cutting the time down in the beginning to 1 hour 5-10 min. Depending on the look
Then cutting the time down in oven after to 30 to see if that helps.
I also took the rest of the blueberries mix and spread it over the top
Ashley Manila says
Hi Alicia. I would suggest cutting the time down to 30 minutes for bars. They’ll bake much quicker because the batter is thinner (more spread out) than in a traditional 9″ pan.
CAROL KELLER says
I’m noticing comments regarding using a springform pan. If the concern is of water leaking in, and I do recommend a water bath, I always use the baking bags (instead of foil). These bags are the ones used for roasting a turkey, meat, etc. Just place springform pan in bag, roll down the sides and works perfectly! Great recipe btw. 🙂 Thanks.