Lemon Blueberry Cheesecake Cake

February 21, 2026

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Lemon Blueberry Cheesecake Cake slice with fresh blueberries and lemon garnish

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Lemon Blueberry Cheesecake Cake – Easy Spring Dessert

The first bite is bright lemon followed by a silky cheesecake center and a burst of fresh blueberry — a dessert that looks like a celebration and tastes like summer. Lemon Blueberry Cheesecake Cake blends a buttery graham crust, a tangy baked cheesecake layer, and a tender lemon cake topper finished with a glossy blueberry compote. After testing this recipe 8 times across two ovens and varying lemon zests, I settled on proportions that give a stable cheesecake set and a springy cake top without cracking. I developed and refined the technique at home to be reliable for both weeknight baking and special occasions. Read on for clear steps, exact weights, and professional notes so you get a flawless slice every time. If you like portable lemon treats, try my take on lemon blueberry cheesecake cookies for snack-size versions.

Why This Recipe Works

Baked cheesecake under a cake: baking the cheesecake first until nearly set then topping with cake batter prevents the denser filling from collapsing and keeps layers distinct.
Low-and-slow baking with a water bath reduces cracking and creates a silkier texture by regulating oven heat and moisture.
A small amount of cornstarch stabilizes the cheesecake and reduces weeping without changing flavor.
Fresh lemon zest and a concentrated lemon curd swirl provide bright acidity that balances the richness.
Blueberries are cooked into a glossy compote rather than stirred raw into the batter, which prevents color bleed and keeps the cake top a pretty, vibrant hue.

Ingredients Breakdown

Crust
- 150 g (1 1/2 cups) graham cracker crumbs — provides a crisp, buttery base. Use finely crushed crumbs for an even crust.
- 60 g (4 tbsp) unsalted butter, melted — binds crumbs; don’t use margarine for best flavor.
- 25 g (2 tbsp) granulated sugar — adds a touch of sweetness.
- Pinch of salt — enhances flavor.
Cheesecake filling
- 900 g (32 oz / two 450 g packages) cream cheese, room temperature — the backbone; full-fat gives best texture.
- 200 g (1 cup) granulated sugar — balances tang.
- 3 large eggs, room temperature — give structure; see substitutions for egg-free options below.
- 120 ml (1/2 cup) sour cream — adds tang and smoothness. You can substitute plain Greek yogurt but expect slightly more tang.
- 2 tbsp (16 g) cornstarch — stabilizes and prevents weeping.
- 2 tbsp (30 ml) fresh lemon juice and 1 tbsp grated lemon zest — brightens the filling.
- 1 tsp vanilla extract — rounds flavors.
Lemon cake topping
- 200 g (1 1/2 cups) all-purpose flour — base; for a gluten-free version see substitutions.
- 200 g (1 cup) granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp fine salt
- 120 ml (1/2 cup) whole milk
- 80 ml (1/3 cup + 1 tbsp) vegetable oil or melted unsalted butter
- 2 large eggs
- 2 tbsp (30 ml) fresh lemon juice and 1 tbsp zest
Blueberry compote
- 300 g (2 cups) fresh or frozen blueberries
- 50 g (1/4 cup) granulated sugar
- 1 tbsp (15 ml) lemon juice
- 1 tsp cornstarch mixed with 1 tbsp (15 ml) water (optional, for thickening)

Brand note: Use fine-grain kosher salt like Diamond Crystal for measuring by pinch. If you use Morton, reduce measured salt by about half.

Essential Equipment

9-inch (23 cm) springform pan, 3 inches deep — the batter volume needs a taller pan; do not use an 8-inch pan.
Stand mixer or large bowl + hand mixer — for smooth cream cheese blending.
Medium saucepan for compote.
Roasting pan or ovenproof baking dish large enough for a water bath.
Instant-read thermometer (optional) — helps judge cheesecake doneness.
Parchment paper and foil — to waterproof the pan for the water bath.
Fine-mesh sieve (optional) — for sieving lemon zest or dry ingredients.

If you don’t have a springform pan, use a deep 9-inch cake pan and line the bottom with parchment; unmolding will be harder but still possible.

Step-by-Step Instructions

Prep Time: 35 minutes | Cook Time: 1 hour 10 minutes active (plus water-bath time) | Inactive Time: 4 hours chilling | Total Time: about 5 hours 45 minutes | Servings: 12 slices.

Step 1: Prep the pan and crust

Preheat the oven to 160°C (325°F). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty foil to prevent water seepage. Press 150 g (1 1/2 cups) graham crumbs mixed with 60 g (4 tbsp) melted butter and 25 g (2 tbsp) sugar into the bottom; chill in the fridge for 10 minutes. Bake the crust for 8–10 minutes until fragrant; cool while you make the filling.

Step 2: Make the cheesecake filling

Beat 900 g (32 oz) cream cheese on medium speed until creamy, 2–3 minutes. Add 200 g (1 cup) sugar and beat 1 minute; add 3 large eggs one at a time, mixing just until combined. Fold in 120 ml (1/2 cup) sour cream, 2 tbsp lemon juice, 1 tbsp zest, 2 tbsp cornstarch, and 1 tsp vanilla until smooth. Do not overmix — stop as soon as no lumps of cream cheese remain.

Step 3: Bake the cheesecake layer in a water bath

Pour the cheesecake filling onto the chilled crust and smooth the top. Place the springform in a larger roasting pan and carefully pour hot water into the pan until it reaches halfway up the springform sides. Bake at 160°C (325°F) for 40–50 minutes, until edges are set and center still jiggles slightly (about 3–4 cm across). Remove from oven, lift the springform out of the water bath, and cool on a rack for 30 minutes.

Step 4: Prepare the lemon cake batter

While the cheesecake cools, raise oven temperature to 175°C (350°F). Whisk 200 g (1 1/2 cups) flour, 1 1/2 tsp baking powder, 1/2 tsp salt and 200 g (1 cup) sugar together. In another bowl, mix 120 ml (1/2 cup) milk, 80 ml (1/3 cup + 1 tbsp) oil or melted butter, 2 eggs, 2 tbsp lemon juice, and 1 tbsp zest. Combine wet and dry and mix until just combined, about 30 seconds.

Step 5: Top and bake the cake layer

Gently spoon the lemon cake batter over the partially cooled cheesecake in even dollops; it will spread during baking. Bake at 175°C (350°F) for 25–30 minutes, or until the cake top is golden and a toothpick inserted in the cake (not into the cheesecake layer) comes out clean. The cheesecake interior should still be slightly jiggly. Cool on a rack for 1 hour.

Step 6: Make the blueberry compote and finish

Combine 300 g (2 cups) blueberries with 50 g (1/4 cup) sugar and 1 tbsp lemon juice in a small saucepan. Cook over medium heat for 5–7 minutes until berries release juice and soften; add the cornstarch slurry if you prefer a thicker compote and cook 1 more minute. Cool slightly and spoon over the cooled cake. Chill the entire cake in the fridge for at least 4 hours, preferably overnight, before slicing.

Expert Tips & Pro Techniques

Chill between steps: cooling the cheesecake before adding cake batter prevents heavy batter from sinking and keeps layers defined.
Common mistake: overbeating the cream cheese causes air bubbles and cracks. Beat until smooth, then stop.
Water bath hack for home ovens: place a shallow roasting pan on the lower rack filled with hot water to create steam if you don’t want to foil-wrap the springform.
Make-ahead: Bake the full cake up to 48 hours ahead, keep chilled and add compote the day you serve. It actually slices cleaner after chilling.
Professional technique adapted for home: use an instant-read thermometer — bake cheesecake until internal temp at center is 62–65°C (145–150°F); it will finish setting while cooling.
Avoid soggy crust: bake the crust briefly before filling and cool it; this seals it slightly and keeps the bottom crisp.

Storage & Reheating

Refrigerator: Store tightly covered in an airtight cake container or wrapped with plastic wrap for up to 4–5 days. Keep the compote loose on the side if you prefer a dryer top.
Freezer: Cheesecake cake freezes well. Wrap slices tightly in plastic and aluminum foil or freeze whole (well wrapped) for up to 2 months. Thaw in the fridge overnight.
Reheating: Bring slices to room temperature for 30 minutes before serving, or warm gently in a 120°C (250°F) oven for 8–10 minutes to take off chill. Avoid the microwave — it makes the texture rubbery.

Variations & Substitutions

Gluten-Free Version: Replace 200 g flour with a 1:1 GF blend (e.g., Bob’s Red Mill). Add 1/2 tsp xanthan gum if your blend lacks it. Baking time is similar; check the cake layer for doneness.
Lower-Sugar Option: Reduce sugar in the compote to 25 g (2 tbsp) and use 150 g (3/4 cup) sugar in the cheesecake and cake; the texture remains similar but flavor is less sweet.
Cottage Cheese Take: For a lighter texture, try cottage cheese in the filling. See my adaptation for a lemon blueberry cottage cheese version that swaps cottage cheese and adds yogurt.
Egg-Free (partially): Replace eggs in the cake batter with 2 tbsp flaxseed meal + 6 tbsp water (let sit 10 minutes). For the cheesecake, a reliable egg-free baked texture is difficult; consider a no-bake filling (cream cheese + gelatin or agar) and chill overnight instead.
Blueberry-studded: Fold 100 g (2/3 cup) fresh blueberries into the cake batter for pockets of fruit. Toss berries with 1 tbsp flour to prevent sinking.

Serving Suggestions & Pairings

Garnish each slice with a spoonful of vanilla whipped cream and a few fresh blueberries.
Pair with a bright Moscato d’Asti or a cold Earl Grey tea to balance richness.
For a brunch spread, serve alongside lemon ricotta pancakes or a fruit salad.
Try with toasted almonds or a dusting of powdered sugar for an elegant finish. For a crunchy contrast, pair with our blueberry cheesecake recipe shortbread cookies on the side.

Nutrition Information

Per serving (1 slice; recipe yields 12 slices):

Serving size: 1 slice (approx.)
Calories: 520 kcal
Total Fat: 30 g
Saturated Fat: 16 g
Cholesterol: 140 mg
Sodium: 320 mg
Total Carbohydrates: 50 g
Dietary Fiber: 1.5 g
Sugars: 34 g
Protein: 8 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cheesecake layer crack?
A: Cracks often come from overmixing air into the batter or baking at too high a temperature. Bake in a water bath at 160°C (325°F) and stop mixing once smooth. Cool the cake slowly in the oven with the door cracked for 30 minutes if you see cracks forming.

Q: Can I make this without eggs?
A: For the lemon cake layer, use flax eggs (2 tbsp flaxseed + 6 tbsp water). For the baked cheesecake layer, eggs provide structure; for an egg-free option make a no-bake filling with 600 g cream cheese, 200 ml heavy cream whipped, and 12 g gelatin (or agar alternative), then chill until set.

Q: Can I double this recipe?
A: You can double the ingredients, but bake in two separate 9-inch pans rather than a deeper single pan. Doubling in one pan risks uneven baking and spillover.

Q: Can I prepare this the night before?
A: Yes. Bake the whole cake, cool completely, then chill covered overnight. Add the blueberry compote the morning you serve to keep the surface glossy and vibrant.

Q: How long does this keep in the fridge?
A: Stored airtight, it keeps for 4–5 days in the refrigerator. For best texture eat within 3 days.

Q: Can I use frozen blueberries in the compote?
A: Yes. Use them straight from frozen; cook an extra 1–2 minutes to fully break down and thicken.

Q: My cake’s bottom was soggy. What happened?
A: Soggy bottoms usually come from excess water in the water bath or underbaking. Make sure the foil around the springform is sealed and that you briefly cool the crust before adding wet fillings. Also bake until the center jiggles slightly but is not liquid.

Conclusion

This Lemon Blueberry Cheesecake Cake balances bright citrus, creamy texture, and juicy berries for a dessert that’s both festive and reliably sliceable. For another approach featuring lemon-blueberry layers in a different form, check out this inspired version at Lemon Blueberry Cheesecake Cake – OMG Chocolate Desserts. If you want a traditional baked cheesecake variant with lemon and blueberries, this recipe is a helpful reference: Lemon Blueberry Cheesecake | Best Homemade Cheesecake Recipe.