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Blueberry Crumble Cheesecake Recipe

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★★★★★

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.

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

  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 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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