*This post may contain affiliate links. Please see my disclosure for more details!*

 A buttery biscuit base, with a lemon baked creamy cheesecake filling full of blueberries making a dreamy lemon blueberry cheesecake!

Lemon and blueberry cheesecake

Soooo, THIS HAPPENED. Oh my days, the dreamiest of dreams. I will say from the start that its a baked cheesecake recipe… the shock and horror… as I’ve had a few requests for a few more baked ones, and I thought this one would be perfect for it. I will be posting a no-bake version as well, so you don’t have to worry on that part!

Baked cheesecake

This lemon blueberry cheesecake is just heaven in a bite. I went for a standard biscuit base for this, as I always do baked or not baked, and it worked wonderfully. They’re naturally softer when you bake them, so that’ll help those of you who struggle with the harder bases! And who doesn’t love a biscuit base?!

As you can see from the photos, it turned out perfectly. The dashes of the purple coming from the baked blueberries, and the creamy lemon cheesecake filling. The recipe is based on my New York cheesecake as I just adore it as a baked cheesecake, but obviously made to be all delicious. I wanted to make a lemon blueberry Cheesecake since the success of my lemon & blueberry cake, and I know you will all LOVE it.

Lemon curd topping

The good thing about a recipe such as this, is that if the cheesecake does end up cracking on the top (which is down to the mixing usually) you can cover it up with the lemon curd! If you are careful when you mix it, bake it for the right amount of time, and cool it correctly it shouldn’t crack on the top… but it can. It doesn’t affect the taste at all if it cracks, but sometimes it just happens! Luckily, the blueberries keep the cheesecake nice and moist, and its the dreamiest of flavour combinations.


You can easily swap the blueberries to a different fruit, but this combination is my utter favourite. Raspberries are a great match with the lemon, as well as many other fruits.. but to be honest any berry type will work! You can also use less, but I love mine to be really fruity. The flavours make me think of Spring, and Summer, and can make a nice change from all the chocolate ones I post!

Fruity recipes 

Don’t get me wrong, I adore everything chocolatey, but I do LOVE fruit flavours as well. My lemon & blueberry sweet rolls and my lemon meringue roulade are some of my favourites, but this is definitely a topper to them all now. Think of the sweetness of blueberries and cheesecake, with the sourness of the lemon, and combined in a creamy filling and its HEAVEN IN A BITE. Every, single, bite. Enjoy! x

Lemon & Blueberry Cheesecake!

 A buttery biscuit base, with a lemon baked creamy cheesecake filling full of blueberries making a dreamy lemon blueberry cheesecake!
Print Pin Rate
Category: Dessert
Type: Cheesecake
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g digestives
  • 150 g unsalted butter

Cheesecake Filling

  • 600 g full fat cream cheese
  • 200 g caster sugar
  • 30 g plain flour
  • 3 medium eggs
  • Juice of 2 lemons
  • Zest of 2 lemons
  • 175 g creme fraiche/soured cream
  • 250 g blueberries


  • Lemon curd
  • Blueberries


  • Preheat your oven to 220C/200C Fan and find your 8″/20cm deep springform tin.
  • Blitz your biscuits in a food processor until a fine crumb, pour in the melted butter and blitz again until combined. Press down firmly and refrigerate for now.
  • In a stand mixer with the whisk attachment, mix the cream cheese for a couple of minutes until loose (on a slow speed) and then gradually add in the sugar and flour still on a slow speed. 
  • I weigh my sugar and flour into the same bowl and then spoon a bit in making sure each spoonful is incorporated fully before adding another!
  • Add in the lemon zest and lemon juice. Gradually pour in the eggs whilst still whisking slowly with the same idea above with the sugar (I.e. add in a bit and wait until it is incorporated fully before adding more.)
  • Fold through the soured cream/creme fraiche, and blueberries and pour into the tin carefully – bake in the oven for 10 minutes at 220C/200C Fan and then reduce the oven temperature to 110C/90C Fan and bake for a further 25-30 minutes. 
  • Leave the cheesecake to cool in the oven with the door slightly ajar for 2 hours.
  • Once cooled, wrap the cheesecake (still in the tin) in foil and refrigerate overnight. Once chilled overnight, use a knife to run around the edges of the tin and carefully remove from the tin.
  • To decorate, I simply smothered the cheesecake in some lemon curd, and put on some more blueberries!


  • I always recommend using a 8″/20cm deep springform tin in my cheesecake recipes as it fits the mixture perfectly!
  • I really do recommend leaving this recipe wrapped in foil overnight in the fridge as it will produce the texture that you want and leave a really moussey and delicious cheesecake. You can leave the cheesecake to cool in the oven with the door closed if you want a slightly drier texture but I prefer it open!
  • I really do recommend whisking this on a SLOW setting and being patient when you whisk it – if you don’t feel confident in this, its better to use a hand whisk then push it too far. Over whisking the ingredients can cause the mixture to split!
  • This cheesecake will last covered in the fridge for 3 days!
  • You can use frozen berries in the mixture itself, but don't thaw them. 

Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Hannah on December 26, 2023 at 6:08 pm

    We made this for our Christmas pudding it was delicious! But it didn’t looked baked after 35mins at 90 and we cooked it for longer. We cooked it for another 20mins and then left it in the oven for 2 hours to cool- but it cracked hugely over the top. Should we have trusted the timings and just turned the oven off after 35mins (we did the initial high heat cook first)? Thank you.

    • Jane's Patisserie on December 27, 2023 at 1:14 pm

      I would say you should stick to the timings of a recipe anyway, but you can put a baked cheesecake into a Bain Marie as it bakes to help prevent cracking on the top x

  2. Jacqueline Hodgson on August 29, 2022 at 12:13 pm

    5 stars
    Absolute yummy cheesecake – loved by my guests. Can this be frozen ?

    • Jane's Patisserie on August 30, 2022 at 11:34 am

      Yes absolutely, for up to 3 months! Hope this helps! x

  3. Amanda on January 30, 2022 at 7:59 am

    4 stars
    Cheesecakes have always been my nemesis so I followed the recipe exactly and got the most delicious, light filling. Cracked a little on top, but a good dollop of curd hid that. There was a lot of leakage during baking, although I put that down to my cheap tin. However the butter seeped out of the base onto the plate when we ate it as it warmed from fridge-cold. Left little puddles of it. What did I do wrong? I used actual block butter, not a spread or spreadable version.

    Will definitely do it again.

    • Jane's Patisserie on February 3, 2022 at 12:49 pm

      Hiya! The leaking during baking is most likely due to the tin! However the cheesecake should be kept cold at all times, so warming it to fridge temperature most likely caused the other leaking! So sorry about this, hope this helps! x

  4. Jill on December 17, 2021 at 8:29 pm

    Hi Jane,

    Loving your recipes.
    Many many years ago, I used to buy M&S cheesecake. It was was a baked one but it was New York with sultanas. It was truly devine 😋 They don’t do it now but I would love to make this. Would I follow your New York baked cheesecake and add sultanas? Cheers

    • Jane's Patisserie on December 20, 2021 at 10:44 am

      Oooh yummy – yes absolutely that would work! Enjoy! x

  5. Bindu on July 30, 2021 at 1:47 pm

    Hi Jane, I’ve followed the recipe and baked the cheesecake for about 28 mins on the second heat setting. It’s still wobbly in the middle, looks really wet. What should I do?

  6. Frances Bullard on September 26, 2020 at 7:08 am

    5 stars
    I’ve made this previously & it was delicious. I made one yesterday afternoon & we had a power cut just as it was due to go in the oven – I’ve put it in the fridge overnight & am now baking it – fingers crossed it’ll be ok – there’s a bit of leakage in the fridge but it’s too delicious a mix to throw away!!

  7. Rebecca Lawson on July 26, 2020 at 7:04 pm

    Do you have a non baked version? Or is there a way I can alter this recipe slightly to make a non baked version?

    • Jane's Patisserie on July 26, 2020 at 8:53 pm

      Have a look at my lemon & raspberry, but use blueberries x

  8. Namrata on July 14, 2020 at 10:03 am

    Can we skip eggs and add anything else?
    I am allregic to eggs,

    • Jane's Patisserie on July 14, 2020 at 5:26 pm

      There are a few egg alternatives out there, but I have never tried them in a baked cheesecake!

  9. Lauren on December 11, 2019 at 1:11 pm

    Is there any particular cream cheese that works best, like philly or mascarpone? Also, do you leave the blueberries whole?


    • Jane's Patisserie on December 11, 2019 at 6:04 pm

      I only tend to use Philadelphia Original (the full fat one) or mascarpone for all cheesecakes, but for baked I prefer Philadelphia Original!

  10. Cathy McElhinney on September 1, 2018 at 4:45 pm

    5 stars
    Hi Jane.
    I’ve made a few of your recipes. Most recently this lemon and blueberry cheesecake and it turned out perfectly. Looked just like yours and everyone enjoyed it. Have you tried lemon and raspberry. Do you think that would work and could you use fresh raspberries or would frozen be best.

    • Jane's Patisserie on September 1, 2018 at 5:16 pm

      Hey! Ah thats amazing! I’ve done it with fresh raspberries and it was yum!

    • Bindu on July 30, 2021 at 1:46 pm

      Hi Jane, I’ve followed the recipe and baked the cheesecake for about 28 mins on the second heat setting. It’s still wobbly in the middle, looks really wet. What should I do?

  11. Niamh on May 15, 2018 at 6:04 pm

    Does the tin need to be lined or greased before pouring the mixture in? Or will it come away from the sides ok during baking?

    • Jane's Patisserie on May 15, 2018 at 8:17 pm

      I don’t grease or line it and it comes away easily for me 😊

  12. Pam on April 28, 2018 at 4:22 am

    What exactly is a “digestive”? I can convert measurements but this has me puzzled.

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.