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Blueberry Crumble Cheesecake

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3.9 from 62 reviews

Experience the delightful combination of a buttery cookie crust, smooth cream cheese filling, juicy fresh blueberries, and a crunchy crumble topping with this indulgent Blueberry Crumble Cheesecake. Perfect for dessert lovers craving a texture-rich and flavorful treat with an American classic touch.

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) conventional. Line a 23 cm (9-inch) springform pan bottom with parchment paper. Process the digestive or graham crackers with granulated sugar until finely ground. Add melted butter and blend until combined. Press the cookie crumb mixture firmly into the pan’s bottom and up the sides. Bake for 10 minutes, then cool until touching temperature. Keep oven on.
  2. Prepare Blueberries and Crumble: In a small bowl, combine blueberries, 1 tablespoon sugar, 1 tablespoon flour, and lemon juice until no dry flour remains; set aside. For crumble, mix flour and dark brown sugar. Pour melted butter over and mix with fork until crumbly and no flour is dry; set aside.
  3. Make the Cheesecake Filling: Using a hand mixer or stand mixer with paddle attachment, cream the cream cheese on low speed for 1 minute. Add granulated sugar and mix 1 minute on low speed. Scrape sides and mix 30 seconds more. In a separate bowl, whisk sour cream with cornstarch until smooth, add to cream cheese mixture with vanilla extract and blend on low until combined. Add eggs two at a time, mixing on low until just incorporated each time. Scrape sides and mix once more thoroughly.
  4. Assemble and Bake: Pour cheesecake batter over cooled crust. Evenly distribute blueberry mixture atop batter, then sprinkle crumble over blueberries. Boil water in a kettle and place springform pan into a 30 cm (12-inch) cake pan. Place the cake pan in a larger roasting pan and add hot water around the cake pan to create a water bath, ensuring no water seeps into crust (optionally wrap cake pan in triple-layer foil to prevent leaks). Bake for 1 hour 20-30 minutes. The cheesecake should still wobble slightly in the center when gently shaken.
  5. Cool and Set: Turn off oven, crack oven door open slightly, and let cheesecake cool inside for 1 hour. Remove cheesecake from water bath and cool completely on a rack for 1 hour at room temperature. Refrigerate for at least 6 hours, preferably overnight, before serving to allow flavors to meld and texture to set.

Notes

  • Use a digital scale for precise measurements, especially for baking success.
  • Ensure cream cheese and sour cream are at room temperature for smooth batter.
  • Carefully wrap pan if not using a baking dish water bath to prevent water leakage.
  • Do not overbake; slight wobble in center is okay and prevents cracking.
  • Allow plenty of refrigeration time for best texture and flavor development.

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