Loaded Lemon Blueberry Crisp Cheesecake
This Lemon Blueberry Cheesecake is loaded with sunny sweet blueberries and an oatmeal cookie topping. The perfect balance to the rich, smooth, lemon cheesecake centre.
This is a decadent treat to make when that abundance of fresh blueberries arrive in late summer or use frozen berries when you need a reminder that those warm summer days will return again!
Alternatives for lemon blueberry crisp cheesecake
Fruit
Not a fan of blueberries or finding it hard to find them? Try replacing the blueberries in this recipe with strawberries, raspberries, or blackberries!
All of these little berries pair perfectly with lemon and oatmeal.
The raspberries and blackberries are the perfect size to just tumble whole on top of the cheesecake before baking.
If you are using strawberries, make sure to give them a rough chop first before adding them to the top of the cheesecake!
Oatmeal cookie topping
If you want to go with a simpler version of this cheesecake, cut the crust recipe in half. You can press the whole thing into the bottom of the springform pan and omit the cookie topping altogether.
How to store your lemon blueberry crisp cheesecake
At room temperature
Since cheesecake is made of cream cheese and eggs the time you can safely leave it out at room temperature is 2 hours.
After this it is best to move the cheesecake to the fridge or freezer for longer storage.
Fridge
The fridge is the perfect place to store your cheesecake. In fact it is recommended to allow your cheesecake to set overnight in the fridge before serving.
To store your cheesecake in the fridge for optimal freshness follow these simple steps.
- Allow the cheesecake to cool
- Cover the cheesecake in plastic wrap
- Store in the fridge for up to 1 week
- Cheesecake is served cold. So you can serve it directly from the refrigerator
Freezer
Cheesecake freezes extremely well! This is a great option if you need longer storage for your cheesecake. You can store your cheesecake whole or preslice your cake for easy serving.
To store your cheesecake in the freezer, for optimal freshness, follow these simple steps.
- Allow the cheesecake to cool in the fridge overnight
- Remove from the pan
- Wrap the whole cake completely in plastic wrap
- Wrap the cake again in foil
- Store in the freezer for up to 3 months.
To preslice and store your cheesecake in the freezer
- Allow the cheesecake to cool in the fridge overnight
- Remove from the pan
- Slice the cake
- Place a piece of parchment paper in between each slice
- Wrap the cake completely in plastic wrap
- Wrap the cake again in foil
- Store in the freezer for up to 3 months
~Alternatively, you can wrap each individual slice and store in the freezer.
How to remove the cheesecake from the springform pan
You put all this work into make a beautiful cheesecake, the last thing you want to do is ruin it by having it stick to the pan!
To ensure the cheesecake comes out of the pan cleanly and easily, follow these simple steps.
- Grease the sides and bottom of the spring from pan before pressing the crust to the bottom
- For extra protection cut a circle of parchment paper to line on the bottom of your pan
- Allow the cake to cool and chill in the fridge overnight
- Run a knife or an off-set spatula around the sides of the pan to ensure noting is sticking
- Open the collar of the spring form pan and remove
- Use the knife or off-set spatula to lift the cake off the base of the pan and move to a cake stand or serving plate.
What cheese is best for cheesecake
The best cheese to use for this cheesecake recipe is full-fat, brick-style, cream cheese. These bricks are much firmer and denser than the spreadable containers of cream cheese. Using the full-fat variety will give you the best flavour and texture to your finished cake.
How to make Loaded Lemon Blueberry Crisp Cheesecake
Ingredients
3 bricks cream cheese softened 750 g
¾ cup white sugar 150 g
3 eggs
Juice from one lemon
1 Tablespoon lemon zest (or zest from ½ lemon)
Crust and Topping
1½ cup all-purpose flour 225 g
1¾ cups brown sugar 350 g
1 cup quick cook oats 100 g
1 Tablespoons lemon zest (or zest from ½ a lemon)
¾ cup cold butter 175 g
¼ cup cold water 59 ml
2 ½ cups blueberries 475 g
Method
Crust
- Preheat the oven to 350 ºF (180 ºC).
- In a food processor mix the flour, brown sugar, quick oats, zest.
- With the food processor on low, drop in the cold butter.
4. Pour in the water until the dough just holds together. Turn of the machine. (You may need all or part of the water)
5. Press half of the mixture into the bottom of a 9″ spring form pan.
6. Spread the other half onto a lined baking sheet.
7. Bake both for 30 minutes.
8. Set aside to cool.
Cake
- In the bowl of a stand mixer, or in a large bowl with beaters, beat the cream cheese, lemon juice, lemon zest, and sugar until smooth.
- Beat in the eggs, one at a time. Scrape down the sides of the bowl in between each addition.
3. Pour over top of the cooled crust.
4. Arrange the fruit on top of the cream cheese mixture.
5. Bake for 60 -70 minutes or until the centre is just set, it may have a slight wiggle to it.
6. Break up the crust on the cookie sheet.
7. Arrange this as a topping on top of the fruit.
8. Allow to cool to room temperature.
9. Run a knife around the inside of the cake ring before releasing it.
10. For best results chill overnight.
Loaded Lemon Blueberry Crisp Cheesecake
Ingredients
- 3 bricks cream cheese softened 750 g
- ¾ cup white sugar 150 g
- 3 eggs
- Juice from one lemon
- 1 Tablespoon lemon zest or zest from ½ lemon
Crust and Topping
- 1 ½ cup all-purpose flour 225 g
- 1 ¾ cups brown sugar 350 g
- 1 cup quick cook oats 100 g
- 1 Tablespoons lemon zest or zest from ½ a lemon
- ¾ cup cold butter cut into cubes 175 g
- ¼ cup cold water 59 ml
- 2 ½ cups blueberries 475 g
Instructions
Base and Topping
- Preheat the oven to 350 ºF (180 ºC).
- In a food processor mix the flour, brown sugar, quick oats, zest.
- With the food processor on low, drop in the cold butter.
- Pour in the water until the dough just holds together. Turn of the machine. (You may need all or part of the water)
- Press half of the mixture into the bottom of a 9″ spring form pan.
- Spread the other half onto a lined baking sheet.
- Bake both for 30 minutes.
- Set aside to cool.
Cake
- In the bowl of a stand mixer, or in a large bowl with beaters, beat the cream cheese, lemon juice, lemon zest, and sugar until smooth.
- Beat in the eggs, one at a time. Scrape down the sides of the bowl in between each addition.
- Pour over top of the cooled crust.
- Arrange the fruit on top of the cream cheese mixture.
- Bake for 60 -70 minutes or until the centre is just set, it may have a slight wiggle to it.
- Break up the crust on the cookie sheet.
- Arrange this as a topping on top of the fruit.
- Allow to cool to room temperature.
- Run a knife around the inside of the cake ring before releasing it.
- For best results chill overnight.
Looking for some more summer fresh recipes? These are some of my favourites! Old-fashioned Sunny Summer Lemonade, The Best Old-Fashioned Raspberry Mini Tarts, Lemon Bursting with Blueberry Muffins
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