Introduction

Indulge in the delicious fusion of blueberry crumble and cheesecake with this incredible Blueberry Crumble Cheesecake recipe. It features a luscious cookie crust, velvety smooth cheesecake filling, and a generous topping of juicy blueberries and crumble. This dessert is a delightful symphony of textures and flavors perfect for any occasion.

Blueberry Crumble Cheesecake Recipe - Recipe Image

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. Line the bottom of a 23 cm (9 inch) springform pan with parchment paper.
Step 2: In a food processor, pulse the crackers and granulated sugar until fine like sand. Melt the butter and add it to the processor, blending until well combined.
Step 3: Press the cookie crumbs firmly into the springform pan, flattening the base and sides evenly. Bake for 10 minutes, then let it cool while keeping the oven on.
Step 4: In a small bowl, mix blueberries, granulated sugar, flour, and lemon juice until no dry flour remains. Set aside.
Step 5: For the crumble, combine flour and brown sugar in a bowl. Melt the butter and pour over the mixture. Use a fork to blend until crumbly with no dry flour left. Set aside.
Step 6: Beat cream cheese with a mixer on low for 1 minute. Add granulated sugar and mix another minute on low. Scrape down bowl sides and mix 30 seconds more.
Step 7: In a small bowl, whisk sour cream and cornstarch until smooth. Add to the cream cheese mixture with vanilla extract and combine on low speed.
Step 8: Add eggs two at a time, mixing until combined after each addition. Scrape down bowl and mix once more to fully incorporate.
Step 9: Pour cheesecake batter into the springform pan. Evenly distribute the blueberry mixture over the top, followed by the crumble.
Step 10: Boil water in a kettle and prepare a water bath by placing the springform in a larger cake pan inside a roasting pan. Pour hot water around the cake pan without splashing over the cheesecake. Alternatively, wrap the springform tightly with triple-layer aluminum foil before placing in the water bath to prevent leaks.
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, letting it cool for 1 hour.
Step 13: Remove from water bath and place on a cooling rack until completely cool, about 1 hour.
Step 14: Refrigerate the cheesecake for at least 6 hours or preferably overnight before serving.

Tips & Variations

Use a food processor for even cookie crumbs and crumble texture.
For more flavor, add a teaspoon of lemon zest to the blueberry mixture.
Ensure cream cheese and sour cream are at room temperature for a smooth batter.
Wrap the springform pan tightly with foil if using a water bath to avoid water leaks.
Substitute fresh blueberries with frozen ones but do not thaw before combining to avoid excess liquid.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, bring to room temperature for about 20 minutes before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries but keep them frozen until ready to mix with the other ingredients to prevent excess moisture that might affect the crust and filling.

Do I have to use a water bath?

A water bath helps the cheesecake bake evenly and prevents cracking. If you don’t have the equipment, wrap the springform pan tightly in foil and bake without a water bath, but keep an eye on the cheesecake to avoid dryness or cracks.

Blueberry Crumble Cheesecake Recipe

Print Recipe

★★★★★

4.4 from 59 reviews

Experience the delightful combination of a buttery cookie crust, a rich and creamy cheesecake filling, topped with juicy fresh blueberries and a crunchy crumble topping. This Blueberry Crumble Cheesecake offers a perfect balance of textures and flavors, making it an irresistible dessert for any occasion.

Author: Lila
Prep Time: 45 minutes
Cook Time: 1 hour 25 minutes
Total Time: 2 hours 10 minutes
Yield: 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Crust

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

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, melted

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

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 the digestive or graham crackers and granulated sugar until it resembles fine sand. Add the melted butter and blend until combined. Press the mixture firmly into the bottom and up the sides of the springform pan using the bottom of a glass. Bake for 10 minutes, then cool until cool to touch. Keep the oven on.
Prepare Blueberries and Crumble: In a small bowl, mix blueberries, granulated sugar, all-purpose flour, and lemon juice until combined and no dry flour remains. Set aside. For the crumble, mix all-purpose flour and dark brown sugar in another bowl, then pour melted butter over and use a fork to combine until crumbly with no dry flour remaining. Set aside both toppings.
Make the Cheesecake Filling: Using a hand mixer or stand mixer with paddle attachment, beat cream cheese on low speed for 1 minute. Add granulated sugar and mix for another minute at low speed. Scrape down the bowl sides, then mix for 30 seconds more. In a small bowl, combine sour cream and cornstarch until smooth; add this and vanilla extract to the cream cheese mixture and mix on low until incorporated. Add eggs two at a time, mixing on low speed until combined each time. Scrape the bowl sides and mix once more to ensure thorough blending.
Assemble Cheesecake: Pour cheesecake batter into the prepared springform pan. Evenly distribute the blueberry mixture over the batter, followed by the crumble topping on top.
Prepare Water Bath and Bake: Boil water in a kettle. Place the springform pan inside a larger 30 cm (12-inch) cake pan, then place this cake pan inside another larger baking or roasting pan. Pour boiling water into the outer pan to create a water bath, taking care to avoid water entering the crust. Alternatively, wrap the springform pan in a triple layer of aluminum foil to seal it before placing in the water bath. Bake in the oven for 1 hour 20-30 minutes. The cheesecake should be slightly wobbly in the center when done.
Cool the Cheesecake: Turn off the oven and slightly open the oven door. Let the cheesecake cool in the oven for 1 hour. Remove from oven and carefully take out of the water bath. Place on a cooling rack and allow to cool fully to room temperature for about 1 hour.
Chill: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to allow it to set properly before serving.

Notes

Use a digital scale for precise measurements to ensure consistent baking results.
Keep the oven temperature steady and do not open the door during baking to prevent cracking.
The water bath method helps to cook the cheesecake evenly and prevents cracks.
If using the aluminum foil wrapping method for the water bath, ensure it is sealed well to avoid water leaks.
Allow the cheesecake to chill adequately to achieve the best texture and flavor.
Room temperature ingredients help avoid lumps in the batter.
Fresh blueberries are preferred for best flavor and texture.

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