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
