• Prep Time: 30 mins
  • Cooking Time: 50 mins
  • Serves: 10

Lemon Cheesecake with Blueberry Compote

  • Recipe Submitted by on

 Ingredients List

  • For the Crust
  • 1/3 cup unsalted butter , melted
  • 1 tablespoon sugar
  • 1 and 1/4 cup graham crumbs
  • For the Cheesecake:
  • 20 oz cream cheese , softened to room temperature, 600g
  • 3/4 cup granulated sugar
  • 2 tablespoons lemon Zest , zest of about 2 lemons
  • 4-6 tablespoons freshly squeazed lemon juice , juice of about 2 lemons
  • 1/2 cup sour cream , room temperature
  • 4 eggs , room temperature
  • For the Blueberry Compote:
  • 2 cups frozen blueberries
  • 1/4 cup granulated sugars
  • 1/4 cup water


Preheat the oven to 350F degrees. Wrap a 9 inch springform pan with aluminium foil so that you can fold the aluminium foil over the edges. Wrap at least 3 times so that every part of the outside of the pan is tightly covered. Spray the bottom of the the springform pan very lightly with non-stick cooking spray or grease very lightly with butter. Set aside.
To make the crust, in a medium sized bowl mix together the melted butter, sugar and graham cracker crumbs. Press the mixture tightly into the bottom of your springform pan. Bake in the preheated oven for 8 minutes.
In a large bowl using a hand held or electric mixer beat the cream cheese on medium speed until very smooth and no lumps remain. Add in the sugar and lemon zest and continue mixing until fluffy. Turn off the mixer and scrape down the sides of the bowl with a large wooden spoon or rubber spatula. Gently fold in the lemon juice and sour cream. With the mixer on low add in one egg at a time until combined.
Place the springform pan into the center of the roasting pan. Pour boiling water into the roasting pan so that there's about 1/2 to 1 inch of water. Then pour your cheesecake batter into the springform pan. Very carefully place the roasting pan with the springform inside of it into the oven. Bake for 50-65 minutes until the there's about 2-3 inches in the centre of the cheesecake that still has a slight wobble. Remove from the oven and allow the cheesecake to cool in the roasting pan. Using a very thin knife, gently trace around the outsides of the cake. Once the water is lukewarm to room temperature, remove the springform pan from the roasting pan, peel back the layers of aluminium foil and continue cooling til the cheesecake is room temperature. Then wrap tightly in cling wrap and place in the fridge for 4+ hours or preferable overnight.
To make the blueberry compote place all the ingredients in a medium saucepan over medium heat. Allow the mixture to simmer and the blueberries to soften as you stir the pan occasionally so that the mixture doesn't burn. Cook for about 15-20 minutes until the juice begins to thicken.
Once ready to serve, remove the cheesecake from the fridge. Trace around the edges of the cheesecake again using a very thin knife. Then undo the clamp of the springform pan and remove the sides of the springform. Top each slice with blueberry compote and optional whipped cream.

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