Blueberry Crumble Cheesecake Recipe
Introduction
Indulge in a delightful blend of creamy cheesecake, a buttery cookie crust, and a vibrant blueberry crumble topping with this Blueberry Crumble Cheesecake. This dessert offers a perfect balance of textures and flavors that will impress at any gathering.
Ingredients
- 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
- Step 1: Preheat the oven to 160ºC (325ºF) conventional oven. Line the bottom of a 23 cm (9-inch) springform pan with parchment paper.
- Step 2: In a food processor, blend the cookies and granulated sugar until it forms fine crumbs. Melt the butter, then add it to the crumbs and blend until combined.
- Step 3: Press the cookie crumb mixture firmly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then cool until just touchable. Keep the oven on.
- Step 4: In a small bowl, mix blueberries with sugar, flour, and lemon juice until evenly coated. Set aside.
- Step 5: For the crumble, combine flour and brown sugar in a bowl. Melt the butter and pour it over the mixture. Use a fork to mix until crumbly. Set aside.
- Step 6: Using a mixer, beat cream cheese on low speed for 1 minute. Add granulated sugar and mix for another minute on low speed. Scrape down the bowl and mix for 30 seconds more.
- Step 7: In a small bowl, blend sour cream and cornstarch until smooth. Add to the cream cheese mixture along with vanilla extract and mix on low speed until combined.
- Step 8: Add eggs two at a time, mixing on low speed after each addition until fully incorporated. Scrape down the sides and mix briefly once more.
- Step 9: Pour the cheesecake batter into the prepared pan. Evenly distribute the blueberry mixture over the batter, then sprinkle the crumble on top.
- Step 10: Boil water and prepare a water bath by placing the springform pan into a larger 30 cm (12-inch) cake pan, then placing that into another pan. Pour hot water around to come halfway up the sides of the springform pan. Alternatively, securely wrap the springform pan in triple layers of foil to prevent leaks from the water bath.
- Step 11: Bake for 1 hour and 20–30 minutes. The cheesecake should be slightly wobbly in the center when done.
- Step 12: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly.
- Step 13: Remove the cheesecake from the oven and water bath. Place on a wire rack to cool completely for about 1 hour at room temperature.
- Step 14: Refrigerate the cheesecake for at least 6 hours or preferably overnight before serving.
Tips & Variations
- Use fresh, ripe blueberries for the best flavor and juiciness in the topping.
- For a gluten-free version, substitute the digestive or graham crackers and flours with gluten-free alternatives.
- If you don’t have a water bath, tightly wrap the springform pan in foil and bake carefully to avoid cracks.
- Try adding a touch of cinnamon or lemon zest to the crumble for extra flavor.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, allow it to come to room temperature for about 30 minutes before serving for the best texture and flavor. This cheesecake is best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, but be sure to thaw and drain them well to avoid extra moisture making the topping soggy.
Why is a water bath needed for cheesecake?
The water bath prevents the cheesecake from cracking by providing gentle, even heat and maintaining moisture while baking.
Print
Blueberry Crumble Cheesecake Recipe
- Total Time: 2 hours 10 minutes
- Yield: 12 slices 1x
Description
Indulge in the rich and creamy Blueberry Crumble Cheesecake, featuring a buttery cookie crust, smooth full-fat cream cheese filling, and a luscious blueberry topping with a crunchy crumble. This dessert combines textures and flavors perfectly for an unforgettable treat, perfect for special occasions or anytime you crave a decadent slice of cheesecake.
Ingredients
Scale
Cookie Crust
- 250 g digestive or graham crackers
- 2 tablespoon granulated sugar
- 75 g butter
Blueberries
- 300 g fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoon 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 tablespoon cornstarch
- 2 ½ teaspoon vanilla extract
- 4 large eggs
Instructions
- Prepare the Cookie Crust: Preheat the oven to 160ºC (325ºF). Line a 23 cm (9-inch) springform pan with parchment paper on the bottom. In a food processor, blend the digestive or graham crackers with granulated sugar until fine and sand-like. Melt the butter and add it to the mixture, blending until combined. Press the cookie crumb mixture firmly into the bottom and up the sides of the springform pan using a glass. Bake for 10 minutes, then let cool while keeping the oven on.
- Prepare Blueberries and Crumble: For the blueberry topping, mix fresh blueberries, granulated sugar, all-purpose flour, and lemon juice in a bowl until no dry flour remains; set aside. For the crumble topping, mix flour and dark brown sugar in a separate bowl, melt the butter and pour over the dry mix. Combine with a fork until crumbly with no dry flour spots; set aside.
- Make the Cheesecake Filling: Using a hand mixer or stand mixer with paddle attachment, beat the cream cheese on low speed for 1 minute until smooth. Add granulated sugar and beat another minute on low. Scrape the bowl sides and mix for 30 seconds more. In a small bowl, whisk together sour cream and cornstarch until smooth; add to the cream cheese mixture along with vanilla extract and blend on low just until combined. Add eggs two at a time, mixing on low after each addition until just incorporated. Scrape down the sides and mix one final time to ensure even blending.
- Assemble and Bake: Pour the cheesecake batter into the cooled crust in the springform pan. Evenly distribute the blueberry mixture over the batter, then sprinkle the crumble topping on the blueberries. Place the springform pan into a larger 30 cm (12-inch) cake pan. Place this cake pan inside an even larger baking or roasting pan, and pour boiling water around it to create a water bath. Alternatively, wrap the pan in triple layers of aluminum foil to prevent water leakage. Bake for 1 hour and 20 to 30 minutes until the cheesecake is set but still slightly wobbly in the center.
- Cool and Chill: Gently shake the pan to check wobbliness, then turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from the water bath and set on a cooling rack to cool to room temperature, about 1 hour. Refrigerate for at least 6 hours or ideally overnight before serving to fully set and develop flavors.
Notes
- Use a digital scale to weigh ingredients for accuracy as baking depends on precise measurements.
- Make sure the cream cheese and sour cream are at room temperature to avoid lumps.
- Ensure the water bath is well sealed to prevent water from leaking into the crust which will ruin the texture.
- The cheesecake is best served chilled and can be stored covered in the fridge for up to 3 days.
- For a more intense blueberry flavor, macerate the blueberries with sugar for 30 minutes before adding lemon juice and flour.
- Let the cheesecake cool slowly to avoid cracking.
- Prep Time: 45 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: blueberry, cheesecake, crumble
