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Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake: A Dreamy Dessert Delight

Indulge in the Blueberry Crumble Cheesecake, a flavorful fusion of creamy cheesecake and a buttery crumble that will leave your taste buds dancing.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 6 hours
Total Time 8 hours
Servings: 8 slices
Course: Desserts
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 grams Digestive or Graham Crackers Base for the crust; you can use any cookie of choice.
  • 50 grams Granulated Sugar Adds sweetness to both the crust and the filling.
  • 75 grams Butter Binds the cookie crust together.
For the Blueberry Filling
  • 500 grams Fresh Blueberries Can use frozen if fresh are unavailable.
  • 2 tablespoons All-Purpose Flour Thickens the blueberry mixture.
  • 1 tablespoon Lemon Juice Enhances the flavor of blueberries.
For the Crumble Topping
  • 100 grams Dark Brown Sugar Adds depth and a caramel-like flavor.
  • 100 grams All-Purpose Flour Used to create the crumble texture.
  • 75 grams Butter Adds richness; mix until you get that classic crumble consistency.
For the Cheesecake Filling
  • 600 grams Full Fat Cream Cheese Provides a creamy texture.
  • 200 grams Sour Cream Adds tanginess and creaminess.
  • 2 tablespoons Cornstarch Stabilizes the cheesecake filling.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
  • 3 large Eggs Provides structure and richness.

Equipment

  • 9-inch springform pan
  • Food Processor
  • Stand Mixer
  • mixing bowls

Method
 

Preparation Steps
  1. Preheat your oven to 160ºC (325ºF) and prepare a 9-inch springform pan by lining it with parchment paper.
  2. In a food processor, combine digestive or graham crackers with granulated sugar, blend until crumbly, then add melted butter and mix until incorporated. Press into the prepared pan.
  3. Bake the crust for about 10 minutes, then let it cool completely while preparing the blueberry filling.
  4. In a bowl, combine fresh blueberries with sugar, flour, and lemon juice, tossing gently until coated.
  5. For the crumble topping, mix all-purpose flour and dark brown sugar. Add melted butter and mix until sandy.
  6. Beat the cream cheese until smooth. Add sugar, sour cream, cornstarch, vanilla, and eggs, mixing until just combined.
  7. Pour the cheesecake batter into the cooled crust and spoon the blueberry mixture evenly on top., then sprinkle with crumble topping.
  8. Create a water bath for the cheesecake and bake for 80-90 minutes until the center is slightly wobbly. Cool in the oven for 1 hour.
  9. Refrigerate the cheesecake for at least 6 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 24gSaturated Fat: 15gCholesterol: 100mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure to use fresh blueberries for the best flavor and let the cheesecake chill overnight for optimal taste.

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