Lemon Blueberry Cheesecake


  • Yield: 12 Servings
  • Cuisine: American
  • Course: Dessert


For the crust:

  • 2 cups graham cracker crubs
  • 1 tablespoon sugar
  • 4 ounces unsalted butter, melted

For the cheesecake:

  • 24 ounces cream cheese, room temperature
  • zest, 1 lemon
  • 1 cup sugar
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 3 eggs

For the topping:

  • 10 ounces fresh blueberries
  • 2 tablespoons sugar
  • zest, 1 lemon


  1. Preheat oven to 350°F.
  2. Mix graham cracker crumbs, 1 tablespoon sugar and melted butter together. Press mixture into your Anolon Springform Pan.
  3. In a mixer, cream together cream cheese, zest of 1 lemon and 1 cup of sugar on medium speed until fully incorporated.
  4. Mix in sour cream and vanilla extract.
  5. Add eggs, one at a time, on low speed just until combined.
  6. Pour cheesecake batter into prepared pan and then place in roasting pan. Fill roasting pan about a quarter of the way full with hot water and bake cheesecake for 60-70 minutes until the top is set.
  7. When cheesecake is done, remove from the water bath and place on a wire cooling rack. Once cheesecake has cooled to room temperature, refrigerate.
  8. To make blueberry topping, add blueberries to an Anolon Nouvelle Copper Sauté Pan and place over low to medium heat.
  9. Sprinkle remaining 2 tablespoons of sugar over the blueberries and toss to coat. Cook for about 5-7 minutes just until the blueberries start to pop and release their juices.
  10. Reduce heat to low and simmer for about 3-4 minutes till the mixture becomes syrupy.
  11. Spoon blueberry topping over cheesecake and serve.