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Blueberry Crumble Cheesecake

Decadent Blueberry Crumble Cheesecake You Can't Resist

This Blueberry Crumble Cheesecake is a delightful mix of creamy cheesecake and tart blueberries, topped with a crunchy crumble, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chilling Time 6 hours
Total Time 7 hours 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 250 g Digestive or Graham Crackers Substitution: Use oreo cookies for a chocolatey flavor.
  • 2 tablespoons Granulated Sugar Use brown sugar for a more caramel-like taste.
  • 75 g Butter Substitution: Coconut oil for a dairy-free alternative.
For the Cheesecake Filling
  • 800 g Full Fat Cream Cheese Substitution: Full-fat Greek yogurt for a lighter version.
  • 260 g Granulated Sugar Use brown sugar for a deeper flavor.
  • 200 g Sour Cream Substitution: Greek yogurt for a healthier twist.
  • 1.5 tablespoons Cornstarch Can be omitted if you use full-fat ingredients.
  • 2.5 teaspoons Vanilla Extract Substitution: Vanilla bean paste for a more robust flavor.
  • 4 large Eggs Use room temperature eggs for better mixing.
For the Blueberry Mixture
  • 300 g Fresh Blueberries Substitution: Peaches or pears can be used for variation.
  • 1 tablespoon All-Purpose Flour Substitution: Use cornstarch for a gluten-free option.
  • 2 teaspoons Lemon Juice Substitution: Apple cider vinegar for similar acidity.
For the Crumble Topping
  • 80 g Dark Brown Sugar Substitution: Light brown sugar can also be used.
  • 110 g All-Purpose Flour Substitution: Use almond flour for a nutty twist.
  • 70 g Butter Substitution: Coconut oil for a dairy-free topping.

Equipment

  • Springform pan
  • Food Processor
  • Mixer
  • Medium Bowl
  • large cake pan

Method
 

Preparation Steps
  1. Preheat your oven to 160ºC (325ºF) and prepare a 23 cm (9-inch) springform pan by lining it with parchment paper.
  2. In a food processor, blend the digestive biscuits with 2 tablespoons of granulated sugar until they form fine crumbs. Combine crumbs with melted butter and press into the bottom of the springform pan. Bake for 10 minutes and let cool.
  3. In a medium bowl, toss fresh blueberries with 1 tablespoon of flour, 260g of granulated sugar, and 2 teaspoons of lemon juice. Set aside.
  4. In another bowl, mix 110g of flour with 80g of dark brown sugar and pour in 70g of melted butter. Mix until crumbly.
  5. Beat 800g of cream cheese on low speed until smooth, gradually add 260g of sugar, mix in sour cream, cornstarch, and vanilla until combined.
  6. Add 4 eggs two at a time, mixing on low speed until smooth but careful not to overmix.
  7. Pour cheesecake filling into the cooled crust, spoon blueberry mixture over and sprinkle crumble topping on.
  8. Bake in a water bath for 1 hour and 20-30 minutes until center is slightly wobbly. Let it cool in the oven for 1 hour.
  9. Transfer to the refrigerator and chill for at least 6 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 800IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Allow the cheesecake to cool completely and chill to let the flavors meld for the best taste.

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