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Blueberry Crumble Cheesecake Recipe

Blueberry Crumble Cheesecake Recipe
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★★★★★

5.3 from 18 reviews

This Blueberry Crumble Cheesecake combines a buttery cookie crust, a creamy full-fat cream cheese filling, fresh blueberries, and a sweet crumble topping for a luscious dessert perfect for special occasions or everyday indulgence.

Ingredients

Scale

Cookie Crust

  • 250 g digestive or graham crackers
  • 2 tablespoons granulated sugar
  • 75 g butter, melted

Blueberries

  • 300 g fresh blueberries
  • 1 tablespoon granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 teaspoons lemon juice

Crumble

  • 110 g all-purpose flour
  • 80 g dark brown sugar
  • 70 g butter, melted

Cheesecake

  • 800 g full-fat cream cheese, room temperature
  • 260 g granulated sugar
  • 200 g sour cream (18%), room temperature
  • 1 ½ tablespoons cornstarch
  • 2 ½ teaspoons vanilla extract
  • 4 large eggs

Instructions

  1. Prepare the Cookie Crust: Preheat the oven to 160ºC (325ºF). Line a 23 cm (9 inch) springform pan with parchment paper on the bottom. In a food processor, combine digestive or graham crackers and sugar until a fine, sand-like texture forms. Add melted butter and blend together until evenly combined. Press the mixture firmly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then cool until just cool to touch. Keep the oven on.
  2. Prepare Blueberries and Crumble: In a small bowl, toss fresh blueberries with sugar, flour, and lemon juice until no dry flour remains. In another bowl, mix flour and dark brown sugar. Pour melted butter over the mixture and use a fork to combine until crumbly. Set both aside for later use.
  3. Make Cheesecake Filling: Using a hand or stand mixer with paddle attachment, beat cream cheese on low speed for 1 minute until smooth. Add granulated sugar and beat for 1 minute more. Scrape the bowl sides, then beat another 30 seconds. In a small bowl, whisk together sour cream and cornstarch until smooth, then add to the cream cheese mixture along with vanilla extract. Mix on low speed until combined.
  4. Add Eggs: Add eggs two at a time to the cream cheese mixture, mixing on low speed after each addition until just combined. Scrape the bowl sides and mix one last time to incorporate all ingredients.
  5. Assemble the Cheesecake: Pour batter into the prepared springform pan. Evenly distribute the blueberry mixture on top, followed by the crumble topping.
  6. Prepare Water Bath and Bake: Boil water in a kettle. Place the springform pan inside a 30 cm (12 inch) cake pan, then place this cake pan in a larger baking or roasting pan. Fill the outer pan with hot water, ensuring it reaches halfway up the sides of the springform pan. Alternatively, tightly wrap the springform pan in triple layers of aluminum foil to prevent water leakage if using a water bath without an outer pan. Bake in the preheated oven for 1 hour and 20 to 30 minutes.
  7. Cool the Cheesecake: After baking, gently shake the pan—center should slightly wobble. Turn off the oven, open the door slightly, and let cheesecake cool inside for 1 hour. Remove from oven and water bath, then transfer to a cooling rack to cool completely for 1 hour at room temperature.
  8. Chill and Serve: Refrigerate the cheesecake for at least 6 hours or preferably overnight to fully set before serving.

Notes

  • Use a digital scale to weigh ingredients for precision as baking requires accuracy.
  • Ensure cream cheese and sour cream are at room temperature to avoid lumps in the batter.
  • If using the water bath method, avoid water leaking into the crust by securely wrapping the springform pan in multiple layers of foil if not using a double-pan method.
  • The cheesecake is best served after chilling overnight for optimal texture and flavor.
  • You can swap fresh blueberries for frozen, but thaw them first and drain excess liquid.

Nutrition

Keywords: Blueberry cheesecake, crumble topping, creamy cheesecake, blueberry dessert, baked cheesecake

Find it online: https://dinewithlily.com/blueberry-crumble-cheesecake-recipe/