Lemon Cheesecake with Blueberry Compote

This Lemon Cheesecake with Blueberry Compote is a must-try! I love serving this during dinner parties like this one because it’s always a total hit with friends and family. It’s also surprisingly easy to make, creamy, lemony (of course) and delicious. Hope you love this dessert – cheers!

How To Make A Lemon Cheesecake with Blueberry Compote

Here’s a video of how I made my Lemon Cheesecake with Blueberry Compote. For another delicious dessert, check out my Auntie Adri’s Famous Cheesecake recipe! It has the best sour cream topping that’s packed with flavor.

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Ingredients – Lemon Cheesecake

• 3 sleeves graham crackers (about 27 sheets), pulsed in food processor until it becomes a fine powder
• ¼ cup turbinado sugar
• ¾ cup butter, melted
• 24 ounces cream cheese, softened
• ¾ cup sour cream, room temperature
• 4 eggs, room temperature
• 1 cup sugar
• Zest of 3 lemons (about 3 tablespoons)
• ¼ cup lemon juice
• 2 teaspoons vanilla bean paste or extract
• 1 teaspoon salt, divided

Ingredients – Blueberry Compote

• 3 pints blueberries
• ¼ cup sugar
• Zest and juice of 1 lemon
• 1 teaspoon vanilla paste or extract

Lemon Cheesecake Step-By-Step Recipe Method

1. Preheat the oven to 350 degrees. Lightly grease a 9″ springform pan, line it with parchment paper, and set it aside.
2. In a large mixing bowl, combine the graham cracker powder, turbinado sugar, ½ teaspoon salt, and butter. Stir it until it is well combined and the texture is similar to damp sand. Pour the mixture into the 9″ springform pan and use a flat cup to evenly press the mixture into the base and up the sides. Bake for 10 minutes, then remove and let cool completely.
3. In a medium mixing bowl, combine sugar, ½ teaspoon salt and lemon zest. Using your hands, massage the zest into the sugar mixture so that the essential oils are released and the flavor is infused.
4. In a large mixing bowl with a hand mixer or a stand mixer fitted with the paddle attachment, cream together the cream cheese and lemon sugar mixture for 3 minutes.
5. Slowly add in one egg at a time, making sure each is fully incorporated before adding the next. Be sure to scrape down the sides with a spatula as you go. Once all eggs are incorporated, add the sour cream, vanilla paste or extract, and lemon juice. Mix on medium-high speed for another 2 to 3 minutes or until everything is thoroughly combined.
6. Pour the mixture into the cooled graham cracker crust and bake in a water bath for approximately 65 minutes or until the center is almost set but still slightly jiggly when you shake the pan. Remove from the oven and allow to cool in the water bath for 30 minutes. Then, remove from the water bath and cool completely at room temperature before refrigerating for a minimum of 4 hours. I personally recommend allowing the cheesecake to chill in the fridge overnight.
7. Top with the homemade blueberry compote and enjoy!

Blueberry Compote Step-By-Step Recipe Method

1. In a medium saucepan over medium heat, combine all of the ingredients (blueberries, sugar, lemon zest, and vanilla paste or extract) and bring to a low simmer.
2. Reduce the heat to a low-medium simmer and allow it to cook for 15 to 20 minutes, stirring occasionally.
3. Remove from heat and let cool completely before using it to top the cheesecake.

Note

You can pour the blueberry compote overtop of the entire cheesecake before serving or overtop of individual slices.