Description
Blueberry Crumble Cheesecake combines a buttery cookie crust with tangy cream cheese filling, fresh blueberries, and a sweet crumble topping. This delicious dessert is baked in a water bath to create a creamy, smooth texture and is perfect for serving at any special occasion.
Ingredients
Scale
Cookie Crust
- 250 g digestive or graham crackers
- 2 tablespoon granulated sugar
- 75 g butter
Blueberries
- 300 g fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoon lemon juice
Crumble
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter
Cheesecake
- 800 g full fat cream cheese, room temperature
- 260 g granulated sugar
- 200 g sour cream 18%, room temperature
- 1 ½ tablespoon cornstarch
- 2 ½ teaspoon vanilla extract
- 4 large eggs
Instructions
- Prepare the crust: Preheat the oven to 160ºC (325ºF) conventional. Line a 23 cm (9 inch) springform pan with parchment paper at the bottom. In a food processor, blend digestive or graham crackers with granulated sugar until fine, then add melted butter and blend until combined. Press this mixture firmly into the bottom and up the sides of the springform pan. Bake for 10 minutes and allow to cool to touch, leaving the oven on.
- Prepare blueberries and crumble: In a small bowl, mix fresh blueberries with granulated sugar, all-purpose flour, and lemon juice until no dry flour remains. In another bowl, combine all-purpose flour and dark brown sugar, then add melted butter and mix with a fork until crumbly. Set both aside.
- Make cheesecake filling: Using a hand mixer or stand mixer paddle attachment, beat cream cheese on low speed for 1 minute until smooth. Add granulated sugar and mix for another minute on low speed. Scrape down bowl sides and mix for 30 seconds. In a small bowl, blend sour cream with cornstarch until smooth. Add to the cream cheese mixture along with vanilla extract and mix on low speed until combined.
- Add eggs: Add eggs two at a time, mixing on low speed until incorporated after each addition. Scrape down sides and mix one final time to ensure smooth batter.
- Assemble and bake: Pour cheesecake batter into the prepared crust. Evenly distribute blueberry mixture over the top, then sprinkle the crumble topping over the blueberries. Place the springform pan inside a 30 cm (12 inch) cake pan, then place this inside a larger roasting pan. Carefully pour boiling water into the roasting pan to create a water bath around the springform pan, avoiding water entering the crust by sealing well with parchment or aluminum foil. Bake for 1 hour and 30 minutes. The cheesecake should be slightly wobbly in the center when done.
- Cool cheesecake: Turn off oven and leave oven door slightly open; let cheesecake cool inside for 1 hour. Remove cheesecake from water bath and cool on a rack for another hour until room temperature.
- Chill and serve: Refrigerate cheesecake for at least 6 hours, preferably overnight, to set fully before slicing and serving.
Notes
- Use a digital scale to weigh ingredients for best accuracy in baking.
- Ensure the cream cheese and sour cream are at room temperature to avoid lumps in the batter.
- Press the cookie crust firmly and evenly to prevent cracks.
- Check carefully that no water seeps into the pan during water bath baking to preserve crust texture.
- Let the cheesecake chill fully to achieve the best texture and ease of slicing.
- The slight wobble in the center after baking indicates a creamy, not overbaked cheesecake.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 120 mg
