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Blueberry Crumble Cheesecake Recipe

Blueberry Crumble Cheesecake Recipe
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★★★★★

4.8 from 18 reviews

This Blueberry Crumble Cheesecake combines a crunchy cookie crust, a creamy and smooth cheesecake filling, fresh blueberries, and a sweet crumble topping to create a delightful dessert. Perfect for any special occasion or a weekend treat, it offers a harmonious blend of textures and flavors, with the tartness of blueberries complementing the richness of cream cheese.

Ingredients

Scale

Cookie Crust

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

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

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 the bottom of a 23 cm (9 inch) springform pan with parchment paper. In a food processor, blend digestive or graham crackers and granulated sugar until finely ground. Melt the butter and add it to the mixture, blending until it resembles fine sand. Press the crumbs firmly into the bottom and up the sides of the pan. Bake for 10 minutes, then allow to cool while keeping the oven on.
  2. Mix Blueberries and Prepare Crumble: In a small bowl, combine fresh blueberries with sugar, all-purpose flour, and lemon juice until no dry flour remains. Set aside. For the crumble, mix flour and brown sugar in another bowl, melt the butter and pour it over. Use a fork to mix until crumbly with no dry flour left. Set aside.
  3. Make Cheesecake Filling: Using a hand or stand mixer, beat cream cheese on low speed for 1 minute until smooth. Add granulated sugar and continue mixing for another minute. Scrape down the bowl and mix for an additional 30 seconds. In a separate bowl, blend sour cream and cornstarch until smooth and add into the cream cheese mixture with vanilla extract; mix on low until combined. Add eggs two at a time, mixing on low speed after each addition. Scrape sides and mix gently to combine fully.
  4. Assemble and Bake: Pour the cheesecake batter into the crust-lined pan. Evenly distribute the blueberry mixture on top, followed by the crumble topping. Boil water and prepare a water bath by placing the springform pan inside a 30 cm (12 inch) cake pan, then place this in a larger baking or roasting pan filled with hot water, ensuring water won’t enter the crust. Alternatively, wrap the pan in triple layers of aluminum foil to prevent water intrusion. Bake for 1 hour and 20-30 minutes until the cheesecake is set but slightly wobbly in the center.
  5. Cool and Chill: After baking, gently shake the pan to check for a slight wobble in the center. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour. Remove from oven and water bath, place on a cooling rack, and allow to cool to room temperature for about 1 hour. Refrigerate for at least 6 hours or overnight before serving for best results.

Notes

  • Use a digital scale for precise measurements to ensure baking accuracy.
  • Room temperature cream cheese and sour cream help achieve a smooth batter without lumps.
  • Water bath prevents cracking by providing even, gentle heat during baking.
  • Ensure the springform pan is well sealed with foil if using the water bath alternative method.
  • Letting the cheesecake chill overnight improves texture and flavor.
  • Slight wobble in the center upon removing from oven indicates perfectly baked cheesecake.

Nutrition

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

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