Roasted Blueberry Cheesecake with Candied Meyer Lemon

If it involves cheese, count me in.

I’m not particularly fond of sweet treats (sorry if that offends anyone). I’ve always been more prone to the savory side of edible delights. Case and point: my undying love for all things cheese.

Jump to:

• 📖 Recipe
• Chef’s Tips
• Step by Step Instructions with Photos:
• Step 1 – Make the Candied Meyer Lemon Slices
• Step 2 – Roast the Blueberries
• Step 3 – Make the Crust
• Step 4 – Prepare the Cheesecake Filling
• Step 5 – Pour the Filling onto the Crust and Bake
• Step 6 – Garnish with the Candied Meyer Lemon Slices, Chill, and Serve

Even when it comes to dessert.

Have you ever been on an airplane where they give you a final course choice of either a decadent, fudge-y sundae, or a cheese plate with fruit? If this scenario sounds familiar, you’ve probably caught yourself gazing around at the other passengers wondering, “who are the psychopaths that picked Gouda and grapes over vanilla ice cream smothered in chocolate sauce?”

Hello-o-o. It’s me.

I like to think that Adele wrote that song about my relationship with cheese. A girl can dream.

I simply can’t help myself when it comes to cheeses of all kinds, so it’s no wonder that when I do indulge in dessert, cheesecake is my go-to.

Though I don’t pamper myself with cheesecake often, I am particularly fond of its ability to be on the mild side of the sweet meter and showcase other ingredients rather than just taste like sugar. Two of my very favorite cheesecakes of all time have several things in common:

First, they both make me do a happy dance.

Second, they each feature a light, buttery crust that hints ever-so-gently at cinnamon, a luxuriously smooth, yet light-as-air cream cheese filling (three cheers for cheese!), and a balance of sweet and tart. One of these cakes even uses whipped ricotta in its base which gives it a fluffiness that’s hard to beat.

Whoa. I am overflowing with puns today.

Raspberry sauce is a common counterpart for cheesecake, but what’s the point of picking a one-note ingredient when you can tangle together two flavor profiles at once? I like to incorporate into my cheesecake a radiant duo of blueberries and lemon.

But not just any blueberries and lemon.

Through a simple, quick roast in the oven, regular blueberries gain a rich depth of flavor. As they burst and reveal their inner juiciness to the world, the intensity of the fruit is enhanced and the little rounds become more complex. Who knew blueberries had so much to offer?

Onto the lemons. We don’t want them to feel left out.

In place of standard lemons, I swap in sweet, floral Meyer lemons. The thin rings get a sugary bath and the citrus becomes a glazed, vibrant garnish with a zippy bite. The end result is a stunning creation layered with flavor, texture, and of course—cheese. Since my beloved cheese plates are often served with sticky jam and a side of fruit, consider this recipe an homage.

Now that you know the masterful secrets behind this mouthwatering cheesecake, maybe you’ll think twice about the kind of dessert you can get on board with.
Fingers crossed you encounter a slice this good on your next plane ride.

Chef’s Tips

1. Even though there’s butter in the crust, butter or grease the pan to make sure you don’t lose any of that graham cracker goodness on the bottom.
2. Try roasting another fruit like strawberries or figs (which concentrates their flavors) to give the cheesecake a different flavor profile.
3. Always take your cream cheese out of the refrigerator as a first step so you don’t forget to let it soften. There’s nothing worse than having to stare at something until it melts.

Step by Step Instructions with Photos:

Step 1 – Make the Candied Meyer Lemon Slices

Soften the cream cheese. Zest and juice the lemons for the candying liquid, and thinly slice the Meyer lemons and remove the seeds.

Prepare a large plate or baking sheet lined with tin foil (or parchment paper). In a medium skillet, add 1 cup of the sugar, the water, the lemon zest, and juice and bring to a boil. Whisk until the sugar dissolves, turn the heat down to medium-high, and add the lemon slices. Simmer until slightly translucent, about 10 minutes.

Using tongs, remove the lemon slices and place them on the parchment sheet until dry, about 2 hours. Reserve the liquid.

Step 2 – Roast the Blueberries

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Spread the blueberries in a single layer onto the prepared baking sheet and sprinkle with a pinch of salt. Bake (keeping an eye on them to make sure they don’t burn) until they begin to burst and shrivel, about 10 – 15 minutes. Set aside.

Step 3 – Make the Crust

Lower the oven to 350°F and grease a pie, cake, or cheesecake pan.

In a large bowl, mix the graham cracker crumbs with a pinch of salt, the remaining ⅓ cup sugar, the butter, and cinnamon.

Pour the mixture into an 8 or 9-inch pie (or springform) pan and press to form a crust. You can also use a rectangular 9x13-inch cake pan.

Step 4 – Prepare the Cheesecake Filling

In the bowl of a stand mixer (or in a medium-size mixing bowl), beat together the cream cheese and maple syrup. With the mixer running on low, add in the eggs one at a time until fully incorporated, and then add the reserved juice from the candied lemons (warming it slightly if necessary, to get it back to liquid consistency) and the vanilla.

Step 5 – Pour the Filling onto the Crust and Bake

Pour the cheesecake batter onto the graham cracker crust.

Top with the roasted blueberries and their juices.

Using a knife, gently swirl the berries throughout the cake.

Bake until the cheesecake is just set, about 30-35 minutes, and then cool at room temperature for 1 hour.

Step 6 – Garnish with the Candied Meyer Lemon Slices, Chill, and Serve

Place the candied lemon slices on top of the cheesecake and place in the fridge to chill completely, at least 2-3 hours. Cut into slices and serve.

Supremely Smooth and Oh-So-Cheesy.

If cream cheese creates the same excitement for you that it does for me, this recipe is sure to be one you’ll reach for again.

Roasting the blueberries and candying the lemon slices sets it apart from other cheesecakes out there, and everyone who tastes it will undoubtedly agree. Pat yourself on the back for accomplishing something unique.

If you’ve got your heart set on those glossy purple swirls you often see with marbled desserts, double up on the berries, and mix them with a bit of blueberry jam to achieve more prominent streaks throughout the cake.

Flex your creative cheesecake muscles by whipping up these other creamy concoctions:

• The Perfect New York Style Cheesecake
• Banana Cheesecake
• Cherry Cheesecake Brownies