Description
This blueberry crumble cheesecake features a buttery cookie crust, rich and creamy cheesecake filling, juicy blueberries, and a sweet brown sugar crumble topping. It’s a decadent dessert perfect for gatherings or special occasions.
Ingredients
- 250 g digestive or graham crackers
- 2 tbsp granulated sugar
- 75 g butter
- 300 g fresh blueberries
- 1 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp lemon juice
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter
- 800 g full fat cream cheese, room temperature
- 260 g granulated sugar
- 200 g sour cream (18%), room temperature
- 1 1/2 tbsp cornstarch
- 2 1/2 tsp vanilla extract
- 4 large eggs
Instructions
- Preheat the oven to 160ºC/325ºF conventional oven. Line the bottom of a 23 cm/9 inch springform pan with parchment paper.
- Blend the digestive or graham crackers with 2 tbsp granulated sugar in a food processor until fine crumbs form. Melt 75 g butter and blend it into the crumbs.
- Press the crumb mixture into the bottom and slightly up the sides of the springform pan using the bottom of a glass. Bake for 10 minutes, then let cool until cool to the touch.
- In a bowl, combine the blueberries, 1 tbsp granulated sugar, 1 tbsp flour, and lemon juice until evenly coated. Set aside.
- To make the crumble, mix 110 g flour with brown sugar. Melt 70 g butter and stir it into the flour mixture with a fork until crumbly. Set aside.
- Using a hand mixer or stand mixer with a paddle attachment, beat the cream cheese on low speed for 1 minute. Add 260 g granulated sugar and mix for another minute. Scrape down the bowl and mix for 30 seconds more.
- In a small bowl, stir together the sour cream and cornstarch until smooth. Add to the cream cheese mixture along with the vanilla extract and mix on low speed until combined.
- Add the eggs two at a time, mixing on low speed until just combined after each addition. Scrape down the bowl and mix briefly to fully incorporate.
- Pour the cheesecake batter into the cooled crust. Scatter the blueberry mixture evenly over the top, followed by the crumble topping.
- Place the springform pan inside a larger cake pan, then place that inside a roasting pan. Fill the roasting pan with hot water to create a water bath. Alternatively, wrap the springform pan in triple layers of foil before placing directly into the water bath.
- Bake for 1 hour and 20–30 minutes, until the edges are set and the center is slightly wobbly.
- Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely at room temperature for about 1 hour.
- Refrigerate for at least 6 hours, preferably overnight, before slicing and serving.
Notes
- Room temperature ingredients help create a smooth cheesecake batter.
- For best texture, chill the cheesecake overnight before serving.
- Frozen blueberries can be used, but do not thaw them before mixing.
- Store leftovers covered in the refrigerator for up to 5 days.
- Serve with extra fresh blueberries or whipped cream if desired.
- Prep Time: 40 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620 kcal
- Sugar: 39 g
- Sodium: 340 mg
- Fat: 42 g
- Saturated Fat: 24 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 155 mg
