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a lemon cheesecake topped with glossy blueberry compote dripping down the sides, fresh blueberries and lemon zest scattered around, on a white cake stand, wide horizontal shot, bright natural light, shallow depth of field, landscape orientation

Blueberry Lemon Cheesecake

A shiny homemade blueberry compote tops a delicious lemon-scented cheesecake.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 1.75 cups graham cracker crumbs
  • 5 tbsp butter melted
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 3 eggs
  • 2 lemons zested and juiced
  • 1.5 cups blueberries for compote
  • 2 tbsp sugar for the blueberry compote

Method
 

  1. Preheat the oven to 325 degrees F. Mix the graham cracker crumbs with the melted butter, then press firmly into a springform pan.
  2. Beat the cream cheese and sugar until smooth, then add the eggs one at a time.
  3. Mix in the lemon zest and juice.
  4. Pour over the crust and bake for 55 to 60 minutes until just set.
  5. Cool, then chill at least 4 hours.
  6. Simmer the blueberries with the 2 tablespoons sugar until thickened into a compote. Cool, then spoon over the chilled cheesecake before serving.

Notes

Let the compote cool fully before topping the cake.