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Blueberry Crumble Cheesecake Recipe

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★★★★★

4.9 from 103 reviews

This Blueberry Crumble Cheesecake is a luscious dessert featuring a crunchy cookie crust, a creamy full-fat cream cheese filling mixed with sour cream, and topped with fresh blueberries and a buttery crumble. The cheesecake is baked in a water bath for a smooth, velvety texture and finished with a cooling and chilling process to set perfectly. Ideal for impressing guests or treating yourself with a delightful balance of sweet and tangy flavors.

Ingredients

Scale

Cookie Crust

  • 250 g digestive or graham crackers
  • 2 tablespoons granulated sugar
  • 75 g butter, melted

Blueberries

  • 300 g fresh blueberries
  • 1 tablespoon granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 teaspoons lemon juice

Crumble

  • 110 g all-purpose flour
  • 80 g dark brown sugar
  • 70 g butter, melted

Cheesecake

  • 800 g full fat cream cheese, room temperature
  • 260 g granulated sugar
  • 200 g sour cream (18%), room temperature
  • 1 ½ tablespoons cornstarch
  • 2 ½ teaspoons vanilla extract
  • 4 large eggs

Instructions

  1. Prepare the crust: Preheat the oven to 160ºC (325ºF) conventional. Line a 23 cm (9 inch) springform pan with parchment paper on the bottom. In a food processor, combine the crackers and granulated sugar and blend into fine crumbs. Add melted butter and blend until combined. Press the mixture evenly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then cool until touching temperature. Keep oven on.
  2. Prepare blueberries: In a small bowl, mix fresh blueberries with granulated sugar, all-purpose flour, and lemon juice until no dry flour remains. Set aside.
  3. Make the crumble: In another bowl, combine flour and dark brown sugar. Pour melted butter over the mixture and use a fork to combine until crumbly with no dry flour. Set aside.
  4. Make the cheesecake batter: Using a hand or stand mixer, beat cream cheese on low speed for 1 minute. Add sugar and mix another minute. Scrape bowl sides and mix 30 seconds more. In a separate bowl, blend sour cream with cornstarch until smooth, then add to cream cheese mixture along with vanilla. Mix on low until combined. Add eggs two at a time, mixing after each addition until incorporated. Scrape sides and mix once more.
  5. Assemble and bake: Pour cheesecake batter into the prepared crust. Evenly distribute the blueberry mixture on top of the batter, then sprinkle the crumble over it. Boil water in a kettle. Place the springform pan in a larger 30 cm (12 inch) cake pan. Set the cake pan into a bigger roasting/baking pan and pour in hot water to create a water bath without letting water get into the crust. Alternatively, wrap the cake pan tightly in triple-layer aluminum foil for a seal. Bake for 1 hour and 20-30 minutes until the center is slightly wobbly.
  6. Cool the cheesecake: Turn off oven and slightly open the door. Let cheesecake cool inside for 1 hour. Remove from water bath and transfer to a cooling rack to cool to room temperature for about 1 hour.
  7. Chill before serving: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to let it fully set before slicing and serving.

Notes

  • Ensure cream cheese and sour cream are at room temperature for smooth batter.
  • Press crust firmly to avoid cracks when baking.
  • Water bath prevents cracking and promotes even baking of cheesecake.
  • Wrap carefully if using aluminum foil to avoid water seepage into crust.
  • Cheesecake is best eaten chilled after resting overnight.

Keywords: blueberry cheesecake, crumble topping, baked cheesecake, blueberry dessert, creamy cheesecake, springform pan, water bath baking

Find it online: https://busyrecipe.com/blueberry-crumble-cheesecake-recipe/