Description
This irresistible Blueberry Crumble Cheesecake combines a buttery cookie crust, creamy cheesecake filling, bursting fresh blueberries, and a sweet, crisp crumble topping. Perfect for satisfying sweet cravings, it features layers of flavors and textures baked to perfection. Ideal for special occasions or a decadent dessert treat.
Ingredients
Scale
Crust
- 200 grams Digestive or Graham Crackers (Substitute with gluten-free cookies for a gluten-free version)
- 50 grams Granulated Sugar (For crust, adds sweetness)
- 100 grams Butter (Melted, to bind the crust)
Blueberry Topping
- 400 grams Fresh Blueberries (Star ingredient)
- 100 grams Granulated Sugar (For blueberries, balances tartness)
- 15 grams All-Purpose Flour (For blueberries, prevents sinking)
- 15 ml Lemon Juice (Enhances flavor)
Crumble Topping
- 100 grams All-Purpose Flour (For the crumble topping)
- 100 grams Dark Brown Sugar (Adds depth of flavor)
- 50 grams Butter (Melted, for crumble texture)
Cheesecake Filling
- 600 grams Full Fat Cream Cheese (At room temperature)
- 150 grams Granulated Sugar (For cheesecake sweetness)
- 200 grams Sour Cream (Can substitute with full-fat Greek yogurt)
- 30 grams Cornstarch (Stabilizes the filling)
- 5 ml Vanilla Extract (Enhances flavor)
- 3 large Eggs (Essential for structure)
Instructions
- Preparation: Preheat your oven to 160ºC (325ºF). Line a 23 cm (9-inch) springform pan with parchment paper to prevent sticking.
- Make the crust: In a food processor, blend digestive or graham crackers with granulated sugar until finely crushed. Add melted butter and mix until the texture resembles wet sand. Press this mixture evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then set aside to cool.
- Prepare the blueberry topping: In a bowl, gently toss fresh blueberries with granulated sugar, all-purpose flour, and lemon juice to balance tartness and prevent sinking during baking.
- Make the crumble topping: In another bowl, combine all-purpose flour and dark brown sugar. Pour in melted butter and mix until the mixture becomes crumbly. Set aside for later use.
- Prepare the cheesecake filling: In a mixing bowl, beat full-fat cream cheese until smooth and creamy. Gradually add granulated sugar, sour cream, cornstarch, and vanilla extract, mixing well to combine.
- Add eggs: Add the eggs one at a time, mixing on low speed just until combined to avoid overmixing which can cause cracks.
- Assemble the cheesecake: Pour the cheesecake batter over the cooled crust in the springform pan. Evenly layer the blueberry mixture on top of the batter, then sprinkle the crumble topping over the blueberries.
- Bake: Bake the cheesecake in your preheated oven using a water bath if desired to gently cook and prevent cracking. Bake for 1 hour and 20-30 minutes, or until the center is slightly wobbly but mostly set.
- Cool and chill: After baking, turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually. Then refrigerate the cheesecake for at least 6 hours or overnight to allow it to set fully and enhance flavors.
Notes
- Using a water bath helps prevent cracking and cooks the cheesecake evenly.
- Make sure the cream cheese is at room temperature to avoid lumps in the batter.
- The crumble topping adds texture and depth, do not omit for best results.
- For a gluten-free version, substitute digestive or graham crackers and flour with gluten-free options.
- Chilling the cheesecake overnight yields the best flavor and texture.
