1-Step 1: Let’s dive into making this lemon blueberry cheesecake with a step-by-step approach that’s easy to follow. Start by preheating your oven to 325°F and preparing the crust. Mix the graham cracker crumbs with melted salted butter and sugar, then press it firmly into a 9-inch springform pan for a solid base.

2-Step 2: Next, focus on the filling. Beat the cream cheese until smooth, then gradually add sugar, flour, sour cream, lemon juice, and lemon zest for that tangy flavor. This step keeps everything creamy, so take your time to blend well. Add the eggs and egg yolks one at a time, ensuring the mixture stays lump-free before folding in the blueberries gently.

3-Step 3: Pour the batter over the prepared crust and smooth it out. Bake at 300°F in a water bath for about 1 hour and 15 minutes until the edges set but the center jiggles a bit. This water bath trick helps avoid cracks and keeps the texture just right, as gradual cooling in the oven does the rest.

4-Step 4: Once baked, let it cool slowly in the oven with the door cracked, then chill it thoroughly. For the blueberry topping, cook sugar, cornstarch, water, and blueberries until thickened, cool it, and spread it on top. Finish with whipped cream made by whipping heavy cream, powdered sugar, and vanilla extract to stiff peaks. If you’re looking for more ideas, check out our easy no-bake cheesecake recipe for simpler variations.