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  1. Step 1
    Preheat oven to 325°. Place pie crust onto a baking sheet and set aside.

  2. Step 2
    In a large bowl, beat together the cream cheese, sugar, vanilla and lemon juice until creamy (about 2 minutes). Add in eggs, one at a time, beating well after each addition.

  3. Step 3
    Beat in the sour cream and lemon zest to combine.

  4. Step 4
    Pour cheesecake into crust. Top with heaping dollops of blueberry fruit topping around the pie - about 5 dollops. Using a butter knife, swirl the blueberry topping into the cheesecake.

  5. Step 5
    Bake at 325° approximately 35-40 minutes or until the top is just about set and the center is only slightly jiggly.

  6. Step 6
    Cool completely, then refrigerate for two hours.

  7. Step 7
    Just before serving, top with whipped cream and more blueberry fruit topping.

What others are saying about this recipe

  1. Rose says:

    This recipe was very easy to make. It contains most of the same ingredients as a classic NY cheesecake but is a bit smaller. However, 40 minutes was not long enough to bake. I baked it 45 minutes, turned oven off & left it in the oven for 20 additional minutes.

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