Blueberry Crumble Cheesecake
Love cheesecake with a twist? Make this irresistible Blueberry Crumble Cheesecake with simple tips for the perfect texture. Discover the secret now.
Ingredients
- 250 g digestive biscuits or graham crackers
- 77 g granulated sugar divided: 25g for crust, 12g for blueberries, 260g for filling
- 75 g butter melted (for crust)
- 300 g fresh blueberries
- 8 g all-purpose flour for blueberry mixture
- 2 teaspoons lemon juice
- 110 g all-purpose flour for crumble
- 80 g dark brown sugar
- 70 g butter melted (for crumble)
- 800 g full-fat cream cheese room temperature
- 200 g sour cream 18%, room temperature
- 1½ tablespoons cornstarch
- 2½ teaspoons vanilla extract
- 4 large eggs room temperature
Instructions
- Preheat oven to 325°F (160°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper.
- Make the cookie crust:
- In a food processor, blend cookies and sugar to a fine sand-like texture
- Add melted butter and pulse until combined
- Press firmly into the bottom and slightly up the sides of the pan
- Bake for 10 minutes, then cool until comfortable to touch
- Prepare the blueberry mixture:
- Mix blueberries, sugar, flour, and lemon juice until completely combined
- Set aside while preparing other components
- Make the crumble topping:
- Combine flour and brown sugar in a bowl
- Pour in melted butter and mix with a fork until crumbly texture forms
- Set aside
- Prepare the cheesecake filling:
- Beat room temperature cream cheese on low speed for 1 minute until smooth
- Add sugar gradually and mix for 1 minute more on low speed
- Whisk together sour cream and cornstarch until smooth
- Add sour cream mixture and vanilla to cream cheese and mix on low
- Add eggs two at a time, mixing on low just until incorporated
- Avoid overmixing after adding eggs
- Assemble and bake:
- Pour cheesecake batter into cooled crust
- Gently distribute blueberry mixture over the filling
- Sprinkle crumble topping over the blueberries
- Place springform pan in a larger cake pan, then set both in a roasting pan
- Pour hot water into the roasting pan halfway up the outer pan
- Bake for 1 hour 20-30 minutes until edges are set but center jiggles slightly
- Cool properly:
- Turn off oven, crack door open, and cool in oven for 1 hour
- Remove from oven and water bath
- Cool completely at room temperature (about 1 hour)
- Refrigerate at least 6 hours or overnight before serving
- Store covered in the refrigerator for up to 5 days, or freeze for up to 1 month.
Notes
Nutrition Information (per slice)
- Calories: 639kcal
- Carbohydrates: 64g
- Protein: 9g
- Fat: 40g
- Saturated Fat: 22g
- Cholesterol: 158mg
- Sodium: 453mg
- Fiber: 2g
- Sugar: 42g