Bright lemon, juicy blueberries, creamy cheesecake, and clouds of toasted meringue come together in an impressive layered dessert. A buttery graham cracker crust supports a silky lemon-scented cheesecake topped with tart lemon curd, billowy Swiss meringue, and a glossy blueberry compote. Each component provides contrast—crisp, creamy, tangy, airy, and fruity—while the restrained sweetness keeps the finished cheesecake beautifully balanced.

Prep Time: 50 minutes, plus chilling
Cook Time: 1 hour 20 minutes
Total Time: About 8 hours, including cooling and chilling
Servings: 12
Difficulty: Level 4 — Advanced
Cost: Level 3 — Moderate

Ingredients

Graham Cracker Crust

• 2 cups finely crushed graham crackers
• 3 tablespoons granulated sugar
• 1/4 teaspoon kosher salt
• 6 tablespoons unsalted butter, melted

Lemon Cheesecake

• 32 ounces full-fat cream cheese, softened
• 1 cup granulated sugar
• 1 tablespoon finely grated lemon zest
• 1/4 teaspoon kosher salt
• 4 large eggs, room temperature
• 1 cup sour cream, room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice

Lemon Curd Layer

• 3/4 cup lemon curd

Blueberry Compote

• 2 cups blueberries, fresh or frozen
• 1/3 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 tablespoon cornstarch
• 1 tablespoon water

Swiss Meringue

• 5 large egg whites
• 1 1/4 cups granulated sugar
• 1/4 teaspoon cream of tartar
• Pinch of kosher salt
• 1 teaspoon vanilla extract

Instructions

Prepare the Crust

1. Heat the oven to 350°F. Lightly butter a 9-inch springform pan and line the bottom with parchment paper.
2. Combine the graham cracker crumbs, sugar, salt, and melted butter until the crumbs are evenly moistened.
3. Press the mixture firmly and evenly across the bottom of the prepared pan.
4. Bake for 9–11 minutes, until lightly golden and fragrant. Transfer to a rack to cool. Reduce the oven temperature to 325°F.

Make the Lemon Cheesecake

5. Beat the softened cream cheese on medium-low speed until completely smooth and free of lumps.
6. Add the sugar, lemon zest, and salt. Mix just until evenly incorporated, scraping down the bowl as necessary.
7. Add the eggs one at a time, mixing on low speed just until each disappears into the filling before adding the next. Avoid incorporating excess air.
8. Add the sour cream, vanilla, and lemon juice and mix just until smooth.
9. Pour the filling over the cooled crust and smooth the top.
10. Bake at 325°F for 60–75 minutes, until the edges are set but the center 2–3 inches still wobble gently when the pan is moved. The center should register approximately 150°F.
11. Turn off the oven, crack the oven door, and leave the cheesecake inside for 30 minutes.
12. Remove the cheesecake and cool completely at room temperature.
13. Spread the lemon curd evenly over the cooled cheesecake. Cover and refrigerate for at least 6 hours, preferably overnight.

Prepare the Blueberry Compote

14. Combine the blueberries, sugar, lemon juice, and lemon zest in a small saucepan.
15. Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries begin releasing their juices and some have burst while others remain whole.
16. Stir together the cornstarch and water until smooth. Stir the slurry into the blueberries and simmer for 1–2 minutes, until the juices are glossy and lightly thickened.
17. Remove from the heat and cool completely. Refrigerate until needed.

Make the Swiss Meringue

18. Combine the egg whites, sugar, cream of tartar, and salt in a heatproof mixing bowl.
19. Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water.
20. Whisk continuously until the sugar has completely dissolved and the mixture reaches 160°F.
21. Transfer the mixture to a stand mixer fitted with the whisk attachment. Whip on high speed for 7–10 minutes, until glossy, stiff peaks form and the bowl has cooled substantially.
22. Add the vanilla and whip briefly to incorporate.

Assemble and Finish

23. Release the thoroughly chilled cheesecake from the springform pan and transfer it to a serving plate.
24. Spread the Swiss meringue generously over the top, forming natural peaks and swirls.
25. Toast the meringue lightly with a kitchen torch, moving the flame continuously until the raised areas are golden brown.
26. Spoon some of the chilled blueberry compote over the center of the cheesecake shortly before serving, allowing a few natural drips to fall over the meringue.
27. Slice with a long, thin knife dipped in hot water and wiped dry between cuts.
28. Serve each slice with additional blueberry compote and a small spoonful of lemon curd alongside.

Cook’s Notes

Temperature matters: Room-temperature cream cheese, eggs, and sour cream combine more smoothly and reduce the temptation to overbeat the filling.

Avoid overmixing: Once the eggs are added, use low speed. Excess incorporated air can cause the cheesecake to rise excessively and crack as it cools.

Keep the flavors distinct: Maintaining separate cheesecake, lemon curd, meringue, and blueberry components produces more interesting flavor and texture than swirling everything together.

Preserve whole blueberries: The compote should contain plenty of intact berries suspended in thickened juices rather than becoming a uniform blueberry sauce.

Use tart lemon curd: A pronounced citrus acidity is desirable because it offsets the richness of the cheesecake and sweetness of the meringue.

Finish the day of serving: The cheesecake benefits from an overnight chill, but the meringue is best applied and toasted on the day it will be served.

Serving Suggestions

For the cleanest slices, serve the cheesecake well chilled and allow individual portions to stand for about 10 minutes before eating.

A small pool of lemon curd beneath the point of each slice makes an especially attractive plated presentation. Spoon blueberry compote over the top and allow a little of its syrup to run naturally down the meringue.

Fresh blueberries and a very small amount of finely grated lemon zest may be added immediately before serving.

Beverage Suggestions

Freshly brewed coffee or espresso provides a pleasantly bitter counterpoint to the rich cheesecake and sweet meringue.

Earl Grey tea complements the lemon particularly well, while unsweetened iced tea provides a lighter pairing.

For a nonalcoholic sparkling option, serve chilled sparkling mineral water with a twist of lemon.

Storage and Reheating

Store the finished cheesecake covered in the refrigerator for up to 4 days. The meringue is at its best during the first 24–48 hours.

For longer storage, freeze the baked and chilled cheesecake before adding the meringue or blueberry compote. Wrap well and freeze for up to 1 month. Thaw overnight in the refrigerator, then finish with the meringue and compote.

Store extra blueberry compote separately in the refrigerator for up to 5 days.

Do not reheat.

Variations

Extra Lemon: Increase the lemon zest in the cheesecake to 1 tablespoon plus 1 teaspoon for a more pronounced citrus flavor without adding additional liquid.

Mixed Berry: Replace up to half of the blueberries with raspberries or blackberries while keeping blueberries as the dominant fruit.

Individual Cheesecakes: Divide the crust and filling among lined muffin cups and reduce the baking time accordingly. Chill completely before adding lemon curd, meringue, and blueberry compote.

Meringue Peaks: Pipe the Swiss meringue in large decorative peaks rather than spreading it over the cheesecake for a more formal presentation.