Today’s Lemon Cheesecake with Blueberry Compote Recipe is delightful way to celebrate spring! Our homemade cheesecake with sour cream has the right combination of sweet + tartness… you’ll love this lemon dessert!
Why we love Lemon Cheesecake with Blueberry Compote Recipe
I love the fresh flavor pop of lemon in almost everything during the spring months!
It just seems so perfect, especially in baked goods. This cheesecake has the right combination of sweet and lemon. It’s a fluffier and lighter version of cheesecake than a NY Style Cheesecake and with the added subtle lemon flavor!
It’s pure heaven!
Ingredients in Lemon Cheesecake with Blueberry Compote Recipe
- cream cheese
- sugar
- eggs
- sour cream
- cornstarch or arrowroot
- pure vanilla extract
- fresh squeezed lemon juice
- lemon zest
Graham Cracker Crust:
- graham cracker crumbs
- butter
Blueberry Compote:
- fresh blueberries
- water
- red wine
- sugar
- lemon juice
- lemon zest
- sea salt
How to make Lemon Cheesecake with Blueberry Compote Recipe
- Line the bottom of spring form pan with foil, assemble pan and set aside.
- Preheat oven to 250 degrees.
- Pulse cookies into crumbs in blender.
- Pour crumbs into mixing bowl, add softened butter, and mix with fork until butter is evenly distributed.
- Press into bottom of pan without going up sides.
- Place in fridge to set up.
- Beat the cream cheese until fluffy.
- Add the sugar and continue beating for a few minutes.
- Add eggs one at a time, beating with addition and scraping bowl.
- Add sour cream, and vanilla; mix.
- Add lemon juice and lemon zest; mix.
- Add cornstarch by lightly sprinkling onto batter while slowly mixing batter; mix until incorporated.
- Remove pan with crust from fridge and place on cookie sheet.
- Pour the filling into a springform pan that contains crust, place on cookie sheet for baking.
- Bake on the middle rack for 2 hours or until the top is golden and feels firm yet soft like a baked custard.
Lemon Cheesecake with Blueberry Compote Recipe
Lemon Cheesecake with Blueberry Compote is beautiful, decadent, and a wonderful spring time dessert!
Ingredients
- 2 (8-ounce packages cream cheese), room temperature
- 1½ cups sugar
- 5 eggs, room temperature
- 2 cups sour cream, room temperature
- 2 tablespoons cornstarch or arrowroot
- 1 teaspoon pure vanilla extract
- 3 tablespoons fresh squeezed lemon juice
- 2 tablespoons lemon zest
- Crust:
- 1 1/2 cup graham cracker crumbs
- 6 tablespoons butter, softened
- Blueberry Compote:
- 2 cups fresh blueberries
- 1/3 cup water
- 1/3 cup red wine
- 3 tablespoons sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon sea salt
Instructions
- Line the bottom of spring form pan with foil, assemble pan and set aside.
- Preheat oven to 250 degrees.
- Pulse cookies into crumbs in blender.
- Pour crumbs into mixing bowl, add softened butter, and mix with fork until butter is evenly distributed.
- Press into bottom of pan without going up sides.
- Place in fridge to set up.
- Beat the cream cheese until fluffy.
- Add the sugar and continue beating for a few minutes.
- Add eggs one at a time, beating with addition and scraping bowl.
- Add sour cream, and vanilla; mix.
- Add lemon juice and lemon zest; mix.
- Add cornstarch by lightly sprinkling onto batter while slowly mixing batter; mix until incorporated.
- Remove pan with crust from fridge and place on cookie sheet.
- Pour the filling into a springform pan that contains crust, place on cookie sheet for baking.
- Bake on the middle rack for 2 hours or until the top is golden and feels firm yet soft like a baked custard.
- Begin checking after 90 minutes. Internal temperature should be 150 degrees.
- Turn the oven off and leave the cheesecake inside for about an hour.
- Ten minutes after shutting off the oven,very gently run a sharp knife around the edge of the pan to help prevent cheesecake from cracking as it cools and settles, complete cooling in oven.
- Remove cheesecake from the oven and cool completely by chilling in the refrigerator.
- Blueberry Compote:
- In a medium sauce pan over medium high heat combine blueberries, water, red wine, and sugar; bring to a gentle simmer and reduce heat to low.
- Cook 10-15 minutes or until reduce by half; stirring occasionally.
- Add lemon zest and sea salt, stir, cool to serve.
- Slice and serve Lemon Cheesecake topped with Blueberry Compote.
- Enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 715Total Fat: 44gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 230mgSodium: 519mgCarbohydrates: 71gFiber: 2gSugar: 54gProtein: 11g
More Lemon Dessert Recipes
- Lemon Cupcakes with Lavender Cream Cheese Frosting
- Greek Lemon Yogurt Cake
- Lemoncello Mascarpone Shake Recipe
- Lemon Cupcakes with Lavender Cream Cheese Frosting Recipe
- Lemon Sugar Cookie Bars Recipe
- Lemon Cheesecake with Blueberry Compote
- Apricot Thyme Lemon Tart
- Carrot Bundt Cake with Lemon Cream Cheese Frosting Recipe
- Lemoncello Ice Cream Sundae Recipe
- Lemon Coconut Scones with Lemon Glaze
Enjoy today’s Lemon Cheesecake with Blueberry Compote Recipe this weekend!
One more thing before you go…
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Love Always,
Ruthie & Madeliene
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