Description
A delightful dessert combining creamy cheesecake with sweet blueberries and a crunchy crumble topping, perfect for any occasion.
Ingredients
Scale
- 250g digestive or graham crackers
- 2 tablespoons granulated sugar
- 75g butter, melted
- 300g fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons lemon juice
- 110g all-purpose flour
- 80g dark brown sugar
- 70g butter, melted
- 800g full-fat cream cheese, room temperature
- 260g granulated sugar
- 200g sour cream (18%), room temperature
- 1 1/2 tablespoon cornstarch
- 2 1/2 teaspoons vanilla extract
- 4 large eggs
Instructions
- Preheat the oven to 160°C (325°F) and line the bottom of a 23 cm (9-inch) springform pan with parchment paper.
- Blend the cookies and sugar in a food processor until fine. Add melted butter and blend until it resembles wet sand.
- Press the cookie mixture into the bottom and slightly up the sides of the springform pan. Bake for 10 minutes and cool. Keep the oven on.
- In a small bowl, mix blueberries, sugar, flour, and lemon juice. Set aside.
- In another bowl, combine flour and brown sugar. Pour melted butter over and create a crumbly texture.
- Beat cream cheese on low for 1 minute, add sugar, and mix for another minute. Scrape down sides and mix for 30 seconds.
- Whisk sour cream and cornstarch until smooth, then add to the cream cheese mixture with vanilla extract and mix until combined.
- Add eggs two at a time, mixing on low until fully incorporated. Scrape the sides and give a final mix.
- Pour the cheesecake batter into the crust, distribute blueberries, and add the crumble on top.
- Place the springform pan into a larger cake pan, then into a roasting pan. Fill the roasting pan with hot water halfway up the sides of the cake pan.
- Bake for 1 hour 20-30 minutes until the center is slightly wobbly. Turn off the oven, crack the door open, and let cool for 1 hour.
- Remove from oven, take out of the water bath, and cool to room temperature for another hour.
- Refrigerate for at least 6 hours or overnight for best results.
Notes
Keep refrigerated for 3-5 days. Use a well-sealed foil wrap to prevent water from leaking if not using a cake pan method.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg
Keywords: cheesecake, dessert, blueberry, crumble, sweet, baked