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Blueberry Crumble Cheesecake

  • Author: olivia
  • Total Time: 420 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A delightful dessert combining creamy cheesecake with crunchy crumble topping and fresh blueberries.

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

  1. Preheat your oven to 160°C (325°F). Line the bottom of a 23 cm (9-inch) springform pan with parchment paper.
  2. In a food processor, blend the cookies and sugar until fine. Add melted butter and blend until the mixture resembles wet sand.
  3. Press the cookie mixture into the bottom and slightly up the sides of the springform pan. Bake for 10 minutes, then cool. Keep the oven on.
  4. In a small bowl, mix the blueberries, 1 tablespoon sugar, flour, and lemon juice. Set aside.
  5. In another bowl, combine the remaining flour and brown sugar. Pour melted butter over the mixture and use a fork to create a crumbly texture. Set aside.
  6. Using a mixer, beat cream cheese on low speed for 1 minute. Add sugar and mix for another minute. Scrape down the sides and mix for 30 seconds more.
  7. In a small bowl, whisk sour cream and cornstarch until smooth. Add to the cream cheese mixture along with vanilla extract and mix until combined.
  8. Add eggs two at a time, mixing on low until fully incorporated. Scrape down the sides and give a final mix.
  9. Pour the cheesecake batter into the crust. Gently distribute the blueberries over the top, followed by the crumble.
  10. 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.
  11. Bake for 1 hour 20-30 minutes. The center should still be slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
  12. Remove from the oven, take out of the water bath, and cool to room temperature for another hour.
  13. Refrigerate for at least 6 hours or overnight for best results.

Notes

Serve chilled with whipped cream or extra blueberries on top.

  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 28g
  • Sodium: 350mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 100mg

Keywords: blueberry cheesecake, dessert, crumble, baking

Find it online: https://sweettreatsrecipes.com/blueberry-crumble-cheesecake-3/