Skip to content

Spring baking: Lemon cheesecake


I love lemony desserts, and come springtime the bright, fresh flavor of lemon feels perfectly matched with lengthening days and budding trees.  Hubs doesn’t care much for lemon, but he does love cheesecake, so this worked for both of us.  This recipe uses relatively few ingredients (as far as cakes go), doesn’t require blind-baking the crust before filling and is not overly sweet. Plus, any leftover lemon curd is delicious dolloped on graham crackers if you’re too hesitant to just eat it by the spoonful.

Lemon blueberry cheesecake

Lemon blueberry cheesecake

Fresh blueberries

Fresh blueberries

Lovely lemon curd

Lovely lemon curd

Cheesecake - no cracks!

Cheesecake - no cracks!

Spreading the topping

Spreading the topping

Lemon blueberry cheesecake (adapted from Bon Appétit and Gourmet)


  • 3/4 cup slivered almonds, toasted
  • 3/4 cup graham cracker crumbs (about 9 crackers ground in food processor)
  • 4 tablespoons unsalted butter, melted


  • 3 8-ounce packages cream cheese, room temperature (living in Canada, I used 3 250-g packages minus a tablespoon or two, which is roughly equivalent)
  • 1 cup sugar
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest


  • 1/2 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup sugar
  • 3 large eggs
  • 1/2 stick (4 tablespoons) unsalted butter, cut into bits

For crust:

Preheat to 350°F. Grind nuts and graham crackers in food processor. Add butter and pulse until crumbs are moist. Press mixture onto bottom and 1/2 inch up sides of 9-inch-diameter springform pan lined with parchment paper. Chill while making filling.

For filling and curd:

Beat cream cheese in large bowl until fluffy. Slowly add sugar; beat until smooth. Add eggs 1 at a time, beating 30 seconds after each. Mix in lemon juice and peel.

Pour filling into crust. Bake cake until outer 2-inch portion of top is set and center looks slightly glossy and is barely set, about 45 minutes. Transfer to rack cool to room temperature. Cover; chill overnight.

While cake bakes, make curd. Whisk lemon juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes from when butter has fully melted.

Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap. You might want to strain the curd through a fine mesh sieve at some point, because no matter how diligently you whisk, you might still end up with a few lumps of cooked egg in your curd.

To assemble, spread lemon curd on top of cheesecake and sprinkle with fresh blueberries. Serve with fresh mint if desired.

8 Comments leave one →
  1. youngwifey permalink
    04.06.10 6:46 pm

    Your photos are amazing. Your cheesecake sounds delicious. For some reason, I’ve never been big on lemon and blueberry together though. I’d might just have to try this with raspberries this summer.

    • Fitz permalink*
      04.07.10 9:50 pm

      Thanks! Lemon and raspberry sounds like a wonderful combo – let me know if you try it 🙂

  2. 04.15.10 11:05 pm

    This looks beautiful and very tasty! I’m all about the lemon and blueberry combo. Thanks for sharing!

  3. 04.16.10 3:48 am

    oh wow I need to make this! looks amazing 😀

  4. Terry Fitzgerald permalink
    12.14.14 11:06 pm

    Made this with a gingersnap crust and left out the blueberries. Used lemons from my lemon tree. It was easy to make and a big hit.
    Tastes fabulous; will make again and again!

  5. Joni Virukevich permalink
    03.21.16 4:33 pm

    I loved the blueberry cheesecake but when I looked it up it was in Japanese, how do I translate it in English


  1. Blueberry Season « Mile High Femme
  2. Lemon Blueberry Cheesecake | Yummy Food Ideas

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: