Blueberry Lemon Baked Cheesecake

Name: Blueberry Lemon Baked Cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 210 min
Yield: Serves 10
Cuisine: Western
Ingredients: 200 g digestive biscuits or graham crackers; 100 g unsalted butter, melted; 2 tablespoons granulated sugar; 600 g full-fat cream cheese, at room temperature; 150 g granulated sugar; 3 large eggs, at room temperature; 200 g sour cream, at room temperature; 2 tablespoons plain flour; 2 teaspoons vanilla extract; Zest of 2 lemons; 3 tablespoons fresh lemon juice; 200 g fresh or frozen blueberries; 3 tablespoons granulated sugar (for the blueberry swirl); 1 tablespoon lemon juice (for the blueberry swirl); 1 teaspoon cornflour mixed with 1 tablespoon water (for the blueberry swirl)

By Sophie Greene · 9 October 2026

A creamy baked lemon cheesecake with a buttery biscuit crust and a vibrant blueberry swirl, finished with fresh blueberries and lemon zest.

30Prep min

60Cook min

210Total min

Serves 10Serves

WesternCuisine

IntermediateDifficulty

There's something deeply satisfying about a baked cheesecake that's creamy, tangy, and just sweet enough. This blueberry lemon version pairs a buttery biscuit base with a silky lemon-scented filling, then ripples through a quick blueberry compote for a beautiful marbled effect. It's the kind of dessert that looks impressive but is surprisingly straightforward to make at home.

The key is to bake it gently until just set, then let it cool slowly to prevent cracks. The blueberry swirl is made from fresh or frozen berries simmered with a little sugar and lemon juice, then swirled into the batter before baking. Serve it chilled with extra berries and a dollop of whipped cream for a truly special treat.

While it's a dessert at heart, it also makes a lovely addition to a brunch table or a lazy weekend breakfast when you want something a little indulgent. The bright lemon and blueberry flavours keep it from feeling too heavy, and each slice is a perfect balance of creamy, fruity, and crisp.

Ingredients

200 g digestive biscuits or graham crackers
100 g unsalted butter, melted
2 tablespoons granulated sugar
600 g full-fat cream cheese, at room temperature
150 g granulated sugar
3 large eggs, at room temperature
200 g sour cream, at room temperature
2 tablespoons plain flour
2 teaspoons vanilla extract
Zest of 2 lemons
3 tablespoons fresh lemon juice
200 g fresh or frozen blueberries
3 tablespoons granulated sugar (for the blueberry swirl)
1 tablespoon lemon juice (for the blueberry swirl)
1 teaspoon cornflour mixed with 1 tablespoon water (for the blueberry swirl)

Instructions

Preheat the oven to 160°C (325°F). Grease a 23 cm (9-inch) springform pan and line the base with baking parchment.
In a food processor, blitz the biscuits until fine crumbs form. Add the melted butter and 2 tablespoons sugar, and pulse until combined. Press the mixture firmly into the base of the prepared pan. Bake for 10 minutes, then set aside to cool.
For the blueberry swirl, combine the blueberries, 3 tablespoons sugar, and 1 tablespoon lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries burst and release their juices, about 5–7 minutes. Stir in the cornflour slurry and cook for 1 minute more until thickened. Remove from heat and let cool completely. For a smoother swirl, press through a sieve to remove skins, if desired.
In a large bowl, beat the cream cheese and 150 g sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
Add the eggs one at a time, beating on low speed just until incorporated. Add the sour cream, flour, vanilla, lemon zest, and lemon juice, and mix on low until smooth. Do not overmix.
Pour the filling over the cooled crust and smooth the top. Drop spoonfuls of the cooled blueberry mixture over the surface. Use a skewer or knife to gently swirl the blueberry into the filling, creating a marbled effect.
Bake for 50–60 minutes, until the edges are set but the centre still has a slight wobble when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
Remove from the oven and run a thin knife around the edge to loosen. Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
To serve, release the springform pan and slide the cheesecake onto a plate. Top with fresh blueberries and extra lemon zest, if desired.

Cook’s tips

Ensure all ingredients are at room temperature before mixing to avoid lumps in the batter.
Do not overmix after adding the eggs; this incorporates air and can cause cracks.
For clean slices, dip a sharp knife in hot water and wipe dry between cuts.

Substitutions

Use gluten-free digestive biscuits for a gluten-free version.
Swap sour cream with full-fat Greek yogurt for a tangier filling.
Frozen blueberries work perfectly for the swirl; no need to thaw.

Storage & reheating

Store leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator.