Tasty Tuesday–White Chocolate Blueberry-Lemon Cheesecake

Once I perfected my white chocolate raspberry cheesecake recipe, I started wondering what other kinds of cheesecakes I could make following the same basic recipe. For my first attempt, I went with one of my favorite flavor combinations, blueberry-lemon. It turned out just as well (although maybe not quite as pretty coming out of the cheesecake pan), and the flavor is amazing…I think I like it even better! The real star of the recipe is the sauce, which would also be good on pancakes and waffles, ice cream, and anything else you can think of!

Blueberry Lemon Sauce:

  • 10 oz. frozen blueberries
  • 1/2 cup fresh lemon juice
  • 3 Tbsp. sugar
  • 2 tsp. cornstarch

Combine blueberries, lemon juice, sugar, and cornstarch in a saucepan. Bring to a boil and continue boiling until sauce is thick, about 5 minutes. Strain through a mesh strainer. Refrigerate overnight.

Graham Cracker Crust:

  • 1 3/4 cups graham cracker crumbs
  • 3 Tbsp. sugar
  • 6 Tbsp. melted butter

Preheat oven to 350. Mix all three ingredients together, then press into the bottom of a springform pan. Bake for 10 minutes, then cool to room temperature. When cool, place in freezer for at least an hour.


  • 2 cups white chocolate chips
  • 1/2 cup half-and-half
  • 24 oz. cream cheese, softened
  • 1/2 cup sugar
  • 3 large eggs
  • 1 tsp. lemon zest
  • 1/2 tsp. lemon extract

Preheat oven to 325. Melt white chocolate chips and half-and-half in double boiler; cool slightly. Mix cream cheese and sugar in a large bowl until smooth. Beat in eggs one at a time. Add lemon zest, lemon extract, and melted white chocolate mixture and mix thoroughly. Pour half of the batter over frozen crust. Spoon 3 Tbsp. blueberry sauce over batter. Slowly pour in remaining cheesecake batter. Spoon 3 Tbsp. blueberry sauce over top. Swirl batter with the tip of a knife to create a marbled effect. Bake in the preheated oven until top is set, 60-75 minutes. Turn off the oven and leave the cheesecake inside for another 30 minutes. Cool cheesecake to room temperature, then cover with plastic wrap and refrigerate overnight. Serve with remaining blueberry sauce

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