Description
A rich and creamy cheesecake filled with sweet blueberries and topped with a crunchy crumble, perfect for any occasion.
Ingredients
Scale
- 250 g digestive or graham crackers
- 2 tbsp granulated sugar
- 75 g butter, melted
- 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, melted
- 800 g full-fat cream cheese, room temperature
- 260 g granulated sugar
- 200 g sour cream, room temperature
- 1 1/2 tbsp cornstarch
- 2 1/2 tsp vanilla extract
- 4 large eggs
Instructions
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- Blend the crackers and 2 tbsp sugar until fine, mix with melted butter, and press into the pan. Bake for 10 minutes and let cool.
- In a bowl, combine blueberries, 1 tbsp sugar, 1 tbsp flour, and lemon juice. Set aside. For the crumble, mix 110 g flour, 80 g brown sugar, and melted butter until crumbly.
- With a mixer, beat cream cheese until smooth, add 260 g sugar, and mix again. Add sour cream, cornstarch, and vanilla. Mix on low, then add eggs two at a time, mixing until just combined.
- Pour the cheesecake mixture over the cooled crust, scatter blueberries on top, and sprinkle with crumble. Place in a water bath and bake for 80-90 minutes until slightly wobbly. Let cool.
- Refrigerate for at least 6 hours before serving.
Notes
Serve chilled; can be topped with whipped cream or powdered sugar. Store leftovers in the refrigerator for up to 5 days or freeze slices for up to 2 months.
- Prep Time: 130 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 130mg
Keywords: cheesecake, dessert, blueberries, crumble