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Crunchy gingersnap cookies create the crisp base for this ultra-creamy lemon blueberry cheesecake. The filling is bright with lemon zest and juice, and it’s gently swirled with homemade blueberry preserves for a perfect balance of sweet and tart.
This lemon blueberry cheesecake is an ideal spring dessert and makes a lovely centerpiece for special occasions. Cheesecakes do require a bit of patience and care to achieve a smooth, crack-free top and the best texture. Below you’ll find clear steps for the crust, filling and preserves, plus tips for baking in a water bath and storing the finished cake.
How to make the cheesecake
The dessert has three parts: a gingersnap crust, a lemon cheesecake filling, and blueberry preserves. None are difficult, but each takes some time. To save effort, you can use high-quality store-bought blueberry preserves or make the preserves a day ahead so they’re chilled and ready to use.
- Gingersnap crust: Grind gingersnap cookies in a food processor or crush them in a sealed bag with a rolling pin until fine. Mix the crumbs with melted butter, then press the mixture into the bottom of a 9-inch springform pan. Press firmly with the bottom of a measuring cup. This quantity covers only the bottom; if you want the crust up the sides, increase the crumb amount by 50%. Bake the crust for 15 minutes before adding the filling.
- Lemon cheesecake filling: Beat softened full-fat cream cheese with sugar until smooth using a stand mixer with a paddle or a hand mixer. Add the eggs one at a time, mixing well after each. Stir in lemon juice, lemon zest, vanilla and a pinch of salt. Finally, fold in the heavy cream and mix just until combined. Avoid overbeating to prevent excess air, which can cause cracks.
- Blueberry preserves: Combine fresh blueberries, sugar and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer about 15 minutes until thickened, crushing some berries as it cooks. A potato masher works well to break up berries while leaving some whole. Chill the preserves in the refrigerator for at least an hour (or in the freezer for about 30 minutes) before using.
How to assemble the cheesecake
Once the crust has cooled, pour the lemon cheesecake batter over it. Dollop about half of the chilled blueberry preserves over the top, leaving space between dollops. Use a butter knife to swirl the preserves gently into the filling. Reserve the remaining preserves for serving. Wrap the pan in foil and bake in a water bath as described below.
How to prevent your cheesecake from cracking on top
Cracks form when a cheesecake heats or cools too quickly. A water bath adds oven moisture and promotes even cooking, greatly reducing the risk of cracks. To prepare the pan, wrap a springform with two layers of heavy-duty foil, folding the foil up about three-quarters of the way up the sides. Make sure the foil has no holes to prevent water from seeping in. If you only have regular foil, use three layers for better protection.
How to bake a cheesecake in a water bath
Place the foil-wrapped springform in a larger roasting pan. Set the pan in the oven, then carefully pour very hot water into the roasting pan until it reaches about halfway up the sides of the springform, avoiding any contact with gaps in the foil. Filling the roasting pan after the pan is already in the oven reduces the chance of sloshing water into the cake.
How to store your cheesecake
Store the cheesecake tightly wrapped in the refrigerator for 3–4 days. You can also freeze the whole cake or individual slices. To freeze a whole cheesecake, cool it completely, remove it from the springform and place it on a cardboard round. Freeze uncovered for an hour so it firms up, then wrap tightly in plastic wrap and foil. It will keep 1–2 months. Thaw in the refrigerator overnight before serving. Individual slices can be wrapped the same way and thawed in the fridge.
Tips for the best cheesecake
- Bring cream cheese to room temperature before beating to avoid lumps. Eggs should also be room temperature for a smoother filling.
- To cool the cheesecake gradually, turn the oven off and crack the door open. Let the cake sit in the water bath in the turned-off oven for 1 hour, then cool on the counter for another hour before refrigerating for at least 4 hours or overnight.
- Run a sharp knife around the edge of the cake when releasing it from the springform to prevent sticking.
- If a crack appears, cover it with whipped cream or extra fruit — the flavor will be unchanged.
- Store-bought blueberry preserves are a fine time-saver; if they are very thick, warm them 5–10 seconds in the microwave to make them easier to swirl.
With a little patience and attention to temperature, you can make a cheesecake that looks as good as it tastes. Enjoy — and happy baking!
Please tag me on Instagram @tarakringlen if you make the cheesecake and leave a review below!
For more cheesecake recipes check out my:
- Raspberry Cheesecake with a Brownie Crust
- Frozen Strawberry Cheesecake with a Pretzel Crust
Lemon Blueberry Cheesecake
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Equipment
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9 inch springform pan
Ingredients
Gingersnap Crust
- 7 oz gingersnap cookies about 1 ½ cups crushed
- 4 tablespoon unsalted butter melted
Blueberry Preserves
- 3 cups blueberries
- ¾ cup sugar
- 1 tablespoon lemon juice
Lemon Cheesecake
- 3 8 oz packages cream cheese full fat, softened
- 1 ⅓ cup sugar
- 4 Eggs room temperature
- zest of 1 lemon
- ¼ cup lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ½ cup heavy cream
Instructions
Blueberry Preserves
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Combine blueberries, sugar and lemon juice in a medium saucepan over medium-high heat.
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Bring to a boil, then reduce heat and simmer about 15 minutes, stirring occasionally and crushing some berries to thicken the mixture.
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Pour into a bowl and refrigerate for at least one hour before using.
Crust
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Preheat oven to 325°F (160°C).
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Crush gingersnaps in a food processor or in a sealed bag with a rolling pin until fine crumbs form.
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Mix crumbs with melted butter and press into the bottom of a 9-inch springform pan. Press tightly using fingers or the bottom of a glass.
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Bake for 15 minutes, then cool on a wire rack.
Lemon Cheesecake
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Prepare the springform for a water bath by wrapping it in two layers of heavy-duty foil, folding the foil up about ¾ of the way up the sides.
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Beat softened cream cheese and sugar on medium until smooth, about 2–3 minutes, scraping the bowl as needed.
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Add the eggs one at a time, mixing well after each addition.
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Stir in lemon zest, lemon juice, vanilla and salt until combined, about 10 seconds.
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Pour in the heavy cream and mix until incorporated, taking care not to overmix.
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Pour the batter over the cooled crust.
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Dollop about half of the chilled blueberry preserves over the batter and use a knife to gently swirl them through the filling.
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Place the springform in a roasting pan, put it in the oven, and carefully pour very hot water into the roasting pan until it reaches about halfway up the sides of the springform.
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Bake at 325°F for 65–75 minutes. The cheesecake is done when the edges are set and the center still jiggles slightly. An internal temperature around 155°F is a good guideline.
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Turn off the oven and prop the door open. Let the cheesecake cool in the oven for 1 hour.
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Remove from the water bath and foil, then cool on a wire rack for another hour.
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Chill the cheesecake in the refrigerator, covered, for at least 4 hours or overnight.
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Serve with the remaining blueberry preserves.
Notes
- You can use good-quality store-bought blueberry preserves if you prefer.
- The cheesecake keeps 3–4 days refrigerated. Freeze whole or sliced for 1–2 months, wrapped tightly; thaw overnight in the fridge before serving.
- Refer to the tips above for preventing cracks and for cooling the cheesecake slowly.