why make this recipe
Blueberry Crumble Cheesecake combines the rich creaminess of classic cheesecake with the tartness of blueberries and the crunch of a crumble topping. This dessert not only looks stunning but also offers a delightful mix of textures and flavors, making it perfect for special occasions or just a sweet treat at home.
how to make Blueberry Crumble Cheesecake
Ingredients
- 250 g digestive or graham crackers (crushed)
- 2 tablespoons granulated sugar (for sweetness)
- 75 g butter (melted)
- 300 g fresh blueberries (or frozen, thawed)
- 1 tablespoon granulated sugar (for sweetening)
- 1 tablespoon all-purpose flour (for thickening)
- 2 teaspoons lemon juice (for brightness)
- 110 g all-purpose flour (for the crumble texture)
- 80 g dark brown sugar (for deep sweetness)
- 70 g butter (melted for crumble consistency)
- 800 g full-fat cream cheese (room temperature for smoother texture)
- 260 g granulated sugar (for sweetness)
- 200 g sour cream (18% fat room temperature for creaminess)
- 1 ½ tablespoons cornstarch (to stabilize the cheesecake)
- 2 ½ teaspoons vanilla extract (for flavor)
- 4 large eggs (room temperature for smoothness)
Directions
- Preheat the oven to 160ºC/325ºF. Prepare a 23 cm / 9-inch springform pan lined with parchment paper.
- In a food processor, blend the crushed cookies and 2 tablespoons of sugar until fine crumbs form. Melt 75 g of butter and add it to the cookie mixture. Pulse to combine.
- Press the cookie mixture into the bottom of the springform pan and up the sides, ensuring it’s tightly packed.
- Bake for 10 minutes, then allow the crust to cool to room temperature while leaving the oven on.
- In a small bowl, toss the blueberries with 1 tablespoon of sugar, 1 tablespoon of flour, and 2 teaspoons of lemon juice until well coated. Set aside.
- In another bowl, mix 110 g of flour and 80 g of dark brown sugar for the crumble. Pour 70 g of melted butter over the mixture and stir with a fork until a crumbled texture forms. Set aside.
- Using a hand mixer, beat 800 g of cream cheese on low speed for 1 minute. Add 260 g of sugar and beat for an additional minute. Scrape the bowl and mix for 30 more seconds.
- Mix 200 g of sour cream and 1 ½ tablespoons of cornstarch in a separate bowl until smooth, then add it to the cream cheese along with 2 ½ teaspoons of vanilla extract. Beat on low speed until combined.
- Add eggs, two at a time, mixing on low speed until just incorporated. Scrape the sides of the bowl and mix briefly to combine.
- Pour the cheesecake mixture into the prepared springform pan. Evenly distribute the blueberry mixture over the batter, followed by the crumble topping.
- Place the springform pan in a larger cake pan and pour hot water into the larger pan to create a water bath. Bake for 1 hour 20-30 minutes until the center is just slightly wobbly.
- Turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and the water bath, and let the cheesecake cool completely on a wire rack for about 1 hour.
- Refrigerate for at least 6 hours, or preferably overnight, before serving.
how to serve Blueberry Crumble Cheesecake
Serve the Blueberry Crumble Cheesecake chilled. You can slice it into wedges and place on plates. For an extra touch, add fresh blueberries or a dollop of whipped cream on top. It’s also great paired with a cup of tea or coffee.
how to store Blueberry Crumble Cheesecake
Store the cheesecake in the refrigerator, covered with plastic wrap or aluminum foil. It stays fresh for up to 5 days. If you want to keep it longer, you can freeze slices by wrapping them individually in plastic wrap and then placing them in an airtight container. Thaw in the refrigerator before serving.
tips to make Blueberry Crumble Cheesecake
- Ensure all dairy ingredients are at room temperature for a smoother batter.
- Don’t overmix the eggs; mix just until incorporated to avoid a dense cheesecake.
- Use a water bath to prevent the cheesecake from cracking while baking.
- For added flavor, you can sprinkle some cinnamon or nutmeg in the crumble topping.
variation
You can replace blueberries with other berries such as raspberries or strawberries for a different flavor. You can also add a hint of almond extract for an extra depth of flavor.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Make sure to thaw and drain them before using.
What can I do if my cheesecake cracks?
If cracks appear, you can cover them with the crumble topping, or if you want, add a layer of whipped cream to hide it.
How do I know when my cheesecake is done baking?
The cheesecake is done when the edges are set, and the center has a slight wobble. It will continue to firm up as it cools.
Blueberry Crumble Cheesecake
Ingredients
Method
- Preheat the oven to 160ºC/325ºF. Prepare a 23 cm / 9-inch springform pan lined with parchment paper.
- In a food processor, blend the crushed cookies and 2 tablespoons of sugar until fine crumbs form. Melt 75 g of butter and add it to the cookie mixture. Pulse to combine.
- Press the cookie mixture into the bottom of the springform pan and up the sides, ensuring it’s tightly packed.
- Bake for 10 minutes, then allow the crust to cool to room temperature while leaving the oven on.
- In a small bowl, toss the blueberries with 1 tablespoon of sugar, 1 tablespoon of flour, and 2 teaspoons of lemon juice until well coated. Set aside.
- In another bowl, mix 110 g of flour and 80 g of dark brown sugar for the crumble. Pour 70 g of melted butter over the mixture and stir with a fork until a crumbled texture forms. Set aside.
- Using a hand mixer, beat 800 g of cream cheese on low speed for 1 minute. Add 260 g of sugar and beat for an additional minute. Scrape the bowl and mix for 30 more seconds.
- Mix 200 g of sour cream and 1 ½ tablespoons of cornstarch in a separate bowl until smooth, then add it to the cream cheese along with 2 ½ teaspoons of vanilla extract. Beat on low speed until combined.
- Add eggs, two at a time, mixing on low speed until just incorporated. Scrape the sides of the bowl and mix briefly to combine.
- Pour the cheesecake mixture into the prepared springform pan. Evenly distribute the blueberry mixture over the batter, followed by the crumble topping.
- Place the springform pan in a larger cake pan and pour hot water into the larger pan to create a water bath. Bake for 1 hour 20-30 minutes until the center is just slightly wobbly.
- Turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and the water bath, and let the cheesecake cool completely on a wire rack for about 1 hour.
- Refrigerate for at least 6 hours, or preferably overnight, before serving.