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Blueberry Crumble Cheesecake Recipe

Blueberry Crumble Cheesecake Recipe
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★★★★★

5.1 from 14 reviews

This Blueberry Crumble Cheesecake is a delightful blend of creamy, smooth cheesecake topped with fresh blueberries and a crisp crumble topping on a buttery cookie crust. Perfect for any occasion, it combines classic cheesecake flavors with the fresh tartness of blueberries and a crunchy brown sugar crumble, making every bite irresistible.

Ingredients

Scale

For the Cookie Crust

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

For the Blueberries and Crumble Topping

  • 300 g fresh blueberries
  • 1 tablespoon granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 teaspoons lemon juice
  • 110 g all-purpose flour
  • 80 g dark brown sugar
  • 70 g butter, melted

For the Cheesecake Filling

  • 800 g full fat cream cheese
  • 260 g granulated sugar
  • 200 g sour cream
  • 1 ½ tablespoons cornstarch
  • 2 ½ teaspoons vanilla extract
  • 4 large eggs

Instructions

  1. Prepare the Cookie Crust: Preheat the oven to 160ºC (325ºF) using a conventional setting. Line the bottom of a 23 cm (9 inch) springform pan with parchment paper. In a food processor, blend together the digestive or graham crackers and granulated sugar until a fine, sand-like texture forms. Melt the butter and add it to the food processor, blending until the mixture is well combined. Press the cookie crumb mixture firmly into the bottom and up the sides of the springform pan using the bottom of a glass to create an even crust. Bake the crust for 10 minutes, then allow it to cool completely while keeping the oven on.
  2. Prepare the Blueberries and Crumble: In a small bowl, mix together the fresh blueberries, granulated sugar, all-purpose flour, and lemon juice until no dry flour remains. Set aside. For the crumble topping, combine all-purpose flour and dark brown sugar in another bowl. Pour the melted butter over the flour mixture and mix with a fork until the mixture forms crumble clusters with no dry flour. Set this aside as well.
  3. Make the Cheesecake Filling: Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the cream cheese on low speed for 1 minute. Add the granulated sugar and continue mixing for another minute on low speed. Scrape down the sides of the bowl, then mix again for 30 seconds. In a small bowl, whisk together the sour cream and cornstarch until smooth. Add this mixture along with the vanilla extract to the cream cheese mixture and mix on low speed until combined. Add the eggs two at a time, mixing on low speed after each addition until fully incorporated. Scrape the sides of the bowl and mix a final time to ensure everything is well combined.
  4. Assemble and Bake the Cheesecake: Pour the cheesecake batter into the prepared springform pan over the cooled crust. Carefully spread the blueberry mixture evenly on top of the batter, followed by the crumble topping. Boil water in a kettle. Place the springform pan inside a 30 cm (12 inch) cake pan, then place that cake pan inside a larger roasting pan. Carefully pour the hot water into the outer roasting pan to create a water bath, ensuring water does not enter the cheesecake pan. Alternatively, wrap the cheesecake pan in a triple layer of aluminum foil to protect it from water leakage. Bake the cheesecake for 80 to 90 minutes. At the end of baking, gently shake the pan; the center should still be slightly wobbly.
  5. Cool and Set the Cheesecake: Turn off the oven and leave the cheesecake inside with the oven door slightly open. Allow it to cool for 1 hour. Remove the cheesecake from the oven and water bath, then transfer it to a cooling rack. Allow it to cool to room temperature, approximately 1 hour. Finally, refrigerate the cheesecake for at least 6 hours, preferably overnight, to fully set before serving.

Notes

  • Make sure the crust is completely cooled before adding the cheesecake batter to prevent sogginess.
  • The water bath prevents cracking and ensures gentle, even baking of the cheesecake.
  • Use room temperature ingredients for best mixing results and texture.
  • Ensure blueberries are fresh and dry to avoid excess moisture in the topping.
  • If using aluminum foil for the water bath, seal carefully to prevent water from leaking into the pan.
  • Allow enough chilling time; cheesecake tastes best after setting overnight.

Nutrition

Keywords: Blueberry Crumble Cheesecake, blueberry cheesecake, crumble topping, dessert, baked cheesecake

Find it online: https://tastybynova.com/blueberry-crumble-cheesecake-recipe-2/