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The Best Blueberry Crumble Cheesecake Recipe

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4 from 13 reviews

  • Author: Sara
  • Total Time: 2 hours 10 minutes
  • Yield: 12 servings

Description

This luscious Blueberry Crumble Cheesecake features a buttery digestive cookie crust, a creamy full-fat cream cheese filling, a fresh blueberry topping, and a sweet crumble finish. Baked in a water bath for a smooth, velvety texture, this dessert is perfect for special occasions or indulgent treats.

Ingredients

Crust

  • 250 g digestive or graham crackers
  • 2 tbsp granulated sugar
  • 75 g butter, melted

Blueberry Topping

  • 300 g fresh blueberries
  • 1 tbsp granulated sugar
  • 1 tbsp all-purpose flour
  • 2 tsp lemon juice

Crumble Topping

  • 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

  1. Preheat Oven and Prepare Pan: Preheat your conventional oven to 160ºC (325ºF). Line the bottom of a 23 cm (9 inch) springform tin with parchment paper to prevent sticking and ensure easy removal.
  2. Make Cookie Crust: In a food processor, blend the digestive or graham crackers with 2 tablespoons of granulated sugar until fine and sand-like. Add the melted butter and blend again until combined. Press the cookie mixture evenly along the bottom and up the sides of the prepared springform pan using the bottom of a glass, ensuring it’s compact and smooth.
  3. Bake and Cool Crust: Bake the crust in the oven for 10 minutes. Remove and set aside to cool until it is cool to the touch. Keep the oven turned on for later use.
  4. Prepare Blueberries: In a small bowl, toss fresh blueberries with 1 tablespoon granulated sugar, 1 tablespoon flour, and 2 teaspoons lemon juice until the mixture is evenly coated and no dry flour remains. Set aside.
  5. Make Crumble Topping: Combine 110 grams all-purpose flour and 80 grams dark brown sugar in a separate bowl. Pour the melted butter (70 grams) over this mixture. Using a fork, mix until you achieve a crumbly texture and no dry flour is left. Set aside.
  6. Prepare Cheesecake Filling: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the room temperature cream cheese on low speed for 1 minute until smooth. Add 260 grams granulated sugar and continue mixing on low for another minute. Scrape down the bowl sides and mix for 30 seconds more.
  7. Add Sour Cream Mixture: In a small bowl, stir together sour cream and cornstarch until smooth. Add this along with the vanilla extract to the cream cheese mixture and mix on low speed until fully incorporated.
  8. Incorporate Eggs: Add eggs two at a time, mixing gently on low speed after each addition until just combined. Scrape down the bowl sides and give a final mix to ensure all ingredients are fully incorporated, but avoid overmixing.
  9. Assemble Cheesecake: Pour the cheesecake batter into the cooled crust in the springform pan. Evenly distribute the blueberry topping on top of the batter, then sprinkle the crumble topping over the blueberries.
  10. Prepare Water Bath: Boil water in a kettle. Place the springform pan inside a larger 30 cm (12 inch) cake pan, then set this cake pan inside another large baking or roasting pan. Carefully pour the hot water into the outermost pan, taking care not to let water seep into the cheesecake pan. Alternatively, wrap the springform pan in a triple layer of aluminum foil to seal it well before placing it in the water bath; ensure the foil is sealed tightly to prevent leaks.
  11. Bake Cheesecake: Bake the cheesecake for 1 hour and 20 to 30 minutes. It is done when the edges are set but the center still has a slight wobble when gently shaken.
  12. Cool in Oven: Turn off the oven, crack the door slightly open, and allow the cheesecake to cool inside the oven for 1 hour. This gradual cooling helps prevent cracking.
  13. Cool at Room Temperature: Remove the cheesecake from the water bath and transfer it to a cooling rack. Let it cool completely at room temperature for about 1 hour.
  14. Chill: Once cooled, cover and refrigerate the cheesecake for at least 6 hours, preferably overnight, to set fully before serving.

Notes

  • Press the crust firmly to prevent crumbling when sliced.
  • The water bath is essential to prevent cracks and ensure creamy texture.
  • Use room temperature cream cheese and sour cream to avoid lumps in the batter.
  • Do not overmix the batter to maintain a light and creamy cheesecake.
  • Letting the cheesecake cool gradually in the oven and then at room temperature prevents cracking on the surface.
  • The crumble topping adds a delightful texture contrast with the creamy cheesecake and juicy blueberries.
  • For best results, chill the cheesecake overnight to develop flavor and firmness.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/the-best-blueberry-crumble-cheesecake-recipe/