Description
This Blueberry Crumble Cheesecake features a crunchy cookie crust, a creamy full-fat cream cheese filling, topped with fresh blueberry compote and a buttery crumble. Baked in a water bath, the cheesecake is silky and smooth with a subtle lemony blueberry burst and a sweet, crunchy topping, perfect for a decadent dessert or festive treat.
Ingredients
Cookie Crust
- 250 g digestive or graham crackers
- 2 tbsp granulated sugar
- 75 g butter (melted)
Blueberries and Crumble
- 300 g fresh blueberries
- 1 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp lemon juice
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter (melted)
Cheesecake Filling
- 800 g full fat cream cheese (room temperature)
- 260 g granulated sugar
- 200 g sour cream (18%, room temperature)
- 1 1/2 tbsp cornstarch
- 2 1/2 tsp vanilla extract
- 4 large eggs
Instructions
- Preheat and prepare pan: Preheat the oven to 160ºC (325ºF) conventional. Line the bottom of a 23 cm (9 inch) springform pan with parchment paper.
- Make the cookie crust: In a food processor, blend the digestive or graham crackers with 2 tbsp granulated sugar until fine crumbs form. Add melted butter and blend again until combined. Press the mixture evenly into the bottom and up the sides of the prepared springform pan using the bottom of a glass. Bake for 10 minutes, then cool until touchable while keeping the oven on.
- Prepare blueberries and crumble: In a bowl, toss blueberries with 1 tbsp granulated sugar, 1 tbsp all-purpose flour, and lemon juice until no dry flour remains; set aside. In another bowl, combine 110 g all-purpose flour and 80 g dark brown sugar. Pour melted 70 g butter over and use a fork to mix until crumbly with no dry flour left. Set aside.
- Make cheesecake filling: Using a hand mixer or stand mixer with paddle attachment, beat cream cheese on low speed for 1 minute until creamy. Add 260 g granulated sugar and beat for another 1 minute on low. Scrape sides and mix an additional 30 seconds. In a small bowl, whisk sour cream and cornstarch until smooth, then mix into cream cheese mixture with vanilla extract on low until combined. Add eggs two at a time, mixing on low speed after each addition until incorporated. Scrape sides and mix once more to ensure even blending.
- Assemble cheesecake: Pour cheesecake batter into the springform pan. Evenly distribute the blueberry mixture over the batter, then sprinkle the crumble topping on top.
- Prepare water bath and bake: Boil water in a kettle. Place the springform pan inside a larger 30 cm (12 inch) cake pan. Then place this cake pan inside another larger baking or roasting pan. Carefully pour the hot water into the outer pan to create a water bath without letting water touch the cheesecake crust. Alternatively, tightly wrap the springform pan with triple layers of aluminum foil to seal from water leaks before placing in the water bath. Bake for 1 hour and 20 to 30 minutes until the center is slightly wobbly.
- Cool cheesecake gradually: Once baked, gently shake the pan to check that the center still jiggles slightly. Turn off oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour.
- Final cooling and refrigeration: Remove cheesecake from oven and water bath. Place on a cooling rack to cool completely to room temperature, approximately 1 hour. Then refrigerate for at least 6 hours or preferably overnight before serving to allow it to fully set.
Notes
- Ensure cream cheese and sour cream are at room temperature for smooth batter.
- The water bath prevents cracking by maintaining even cooking temperature.
- Carefully wrap the springform pan with foil if using the alternative water bath method to prevent leaks.
- For best texture and flavor, refrigerate overnight before serving.
- This cheesecake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
