Description
This Blueberry Crumble Cheesecake is a luscious dessert featuring a buttery digestive biscuit crust, a smooth and creamy full-fat cream cheese filling, topped with fresh blueberries and a crunchy buttery crumble. Baked to perfection, it offers a delightful combination of textures and flavors that is perfect for any occasion.
Ingredients
Cookie Crust
- 250 g digestive or graham crackers
- 2 tbsp granulated sugar
- 75 g butter
Blueberries and Crumble
- 300 g fresh blueberries
- 1 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp lemon juice
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter
Cheesecake Filling
- 800 g full fat cream cheese (room temperature)
- 260 g granulated sugar
- 200 g sour cream (18% fat, room temperature)
- 1 1/2 tbsp cornstarch
- 2 1/2 tsp vanilla extract
- 4 large eggs
Instructions
- Preheat Oven and Prepare Pan: Preheat your conventional oven to 160ºC (325ºF). Line the bottom of a 23 cm (9 inch) springform pan with parchment paper to ensure the cheesecake doesn’t stick.
- Prepare Cookie Crust: In a food processor, blend the digestive or graham crackers with 2 tablespoons of granulated sugar until it forms a fine sand-like texture. Melt 75 grams of butter and add it to the processor. Blend again until the mixture resembles wet sand.
- Form and Bake Crust: Press the cookie crumb mixture firmly into the bottom and up the sides of the springform pan using the bottom of a glass for a compact, even crust. Bake in the preheated oven for 10 minutes until set. Remove and let cool completely before adding the filling. Keep the oven on.
- Prepare Blueberry Topping: In a small bowl, gently combine fresh blueberries, 1 tablespoon granulated sugar, 1 tablespoon all-purpose flour, and 2 teaspoons lemon juice until the blueberries are evenly coated and no dry flour remains. Set aside.
- Make Crumble Topping: In another bowl, mix 110 grams all-purpose flour and 80 grams dark brown sugar. Melt 70 grams butter and pour it over the dry mixture. Using a fork, mix until the mixture forms crumbly clusters without dry flour. Set aside with the blueberry topping.
- Make Cheesecake Filling: In a large mixing bowl, beat 800 grams of softened full-fat cream cheese until smooth. Gradually add 260 grams granulated sugar and blend well. Add 200 grams sour cream, 1 1/2 tablespoons cornstarch, and 2 1/2 teaspoons vanilla extract; mix until combined. Add 4 large eggs one at a time, mixing gently after each addition until the batter is smooth and homogenous.
- Assemble Cheesecake: Pour half of the cheesecake filling over the cooled crust and spread evenly. Spoon the blueberry mixture evenly over the filling. Pour the remaining cheesecake filling on top, smoothing the surface. Finally, sprinkle the prepared crumble topping evenly over the cheesecake.
- Bake Cheesecake: Place the assembled cheesecake in the preheated oven and bake at 160ºC (325ºF) for about 1 hour 30 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center.
- Cool and Chill: Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 30 minutes to cool gradually. Then remove and let cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to set fully before serving.
- Serve: Release the springform pan sides carefully. Cut the cheesecake into 12 slices and serve chilled for the best flavor and texture.
Notes
- Ensure cream cheese and sour cream are at room temperature to avoid lumps in the filling.
- Gradual cooling in the oven helps prevent cracks on the cheesecake surface.
- The crumble topping adds a delightful crunchy texture contrast; store any leftovers in an airtight container.
- You can substitute fresh blueberries with frozen ones but thaw and drain excess liquid before use.
- Use a water bath if your oven tends to run hot for even baking and to prevent cracking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
