Blueberry Crumble Cheesecake is a delightful dessert that brings together the creamy goodness of cheesecake with the sweet-tart burst of fresh blueberries and a crunchy crumble topping. This dessert is not only visually appealing, but it also combines flavors and textures that create a delicious experience in every bite. The smoothness of the cheesecake contrasts beautifully with the crunchy crumble, making it hard to resist. It’s perfect for special occasions, family gatherings, or simply as a sweet treat after dinner.
This cheesecake stands out not only for its taste but also for its simple ingredients and straightforward preparation. You don’t need to be a professional baker to whip it up. With a few steps, you can create a dessert that will impress everyone. From the buttery crust to the rich filling topped with sweet blueberries, each element contributes to a delightful outcome. Once chilled, it’s ready to be sliced and served.
Enjoy this treat with your loved ones, and watch as their faces light up with joy. This Blueberry Crumble Cheesecake is sure to become a favorite in your dessert repertoire.
Why make this recipe
Making Blueberry Crumble Cheesecake is an excellent choice if you want to treat yourself or impress guests. It combines classic flavors that everyone loves, making it a crowd-pleaser. The rich cream cheese filling and fresh blueberries provide a unique and satisfying taste. Plus, the crumble adds a delightful crunch. This recipe is easy to follow, and it doesn’t require many complicated steps, which makes it perfect for both beginners and experienced bakers. Sharing this cheesecake will certainly create memorable moments with family and friends.
How to make Blueberry Crumble Cheesecake
Ingredients
- 250 g digestive or graham crackers
- 2 tablespoon granulated sugar
- 75 g butter
- 300 g fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all purpose flour
- 2 teaspoon lemon juice
- 110 g all purpose flour
- 80 g dark brown sugar
- 70 g butter
- 800 g full fat cream cheese, room temperature
- 260 g granulated sugar
- 200 g sour cream, 18 percent, room temperature
- 1 1/2 tablespoon cornstarch
- 2 1/2 teaspoon vanilla extract
- 4 large eggs
Directions
- Preheat the oven to 160 C (325 F). Prepare a 23 cm (9 inch) springform pan with parchment paper.
- For the COOKIE CRUST: In a food processor, blend digestive or graham crackers and granulated sugar until fine. Melt butter and mix with the crumbs. Press into the springform pan and bake for 10 minutes. Let cool.
- For the BLUEBERRIES: Mix fresh blueberries with 1 tablespoon sugar, 1 tablespoon flour, and lemon juice. Set aside.
- For the CRUMBLE: In a bowl, mix 110 g flour and 80 g brown sugar. Melt 70 g butter, combine, and set aside.
- For the CHEESECAKE: Using a mixer, cream cream cheese for 1 minute, add 260 g sugar, and mix for 1 more minute. Mix sour cream and cornstarch, then combine with cream cheese and vanilla. Add eggs two at a time, mixing until smooth.
- Pour cheesecake batter into the crust, add blueberries and crumble on top.
- Place the pan in a larger cake pan and fill with hot water to create a water bath. Bake for 1 hour and 20-30 minutes until a small wobble remains in the center.
- Leave the cheesecake in the oven with the door slightly open for 1 hour to cool.
- Remove from the oven and water bath, cool on a rack for 1 hour, then refrigerate for at least 6 hours or overnight before serving.
How to serve Blueberry Crumble Cheesecake
To serve your Blueberry Crumble Cheesecake, carefully remove it from the springform pan. Use a sharp knife to slice the cheesecake into wedges. You can garnish each slice with a few fresh blueberries or a dollop of whipped cream for extra flavor. This adds a nice touch and enhances its presentation. Enjoy it chilled for the best taste.
How to store Blueberry Crumble Cheesecake
You can store any leftover Blueberry Crumble Cheesecake in the refrigerator. Cover it tightly with plastic wrap or foil to keep it fresh. It can last up to 5 days in the fridge. If you want to keep it longer, you can freeze it. Wrap it well in plastic wrap and then foil. It can be frozen for up to 3 months. Just remember to thaw it in the fridge before serving.
Tips to make Blueberry Crumble Cheesecake
Using room temperature cream cheese helps achieve a smooth batter without lumps. Ensure that your blueberries are fresh for the best flavor. For extra crunch, you can add chopped nuts to the crumble. Avoid overmixing the eggs to keep the cheesecake from cracking. When baking, make sure you check for doneness by looking for a small wobble in the center.
Variation
You can experiment with different fruits in this cheesecake. Raspberries, strawberries, or mixed berries can be used instead of blueberries. Changing the type of crumble can also create a different texture; try adding oats or nuts for a unique flavor.
FAQs
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them well before mixing.
Can I make this cheesecake in advance?
Absolutely! It actually tastes better if you let it chill overnight before serving.
What should I do if my cheesecake cracks on top?
If your cheesecake cracks, don’t worry! You can cover it with the crumble topping or a fruit sauce for a beautiful presentation.
How do I know when the cheesecake is done?
It’s done when the edges are set but the center still has a slight wobble.
Can I make a gluten-free version?
Yes, you can use gluten-free graham crackers or an alternative for the crust.
PrintBlueberry Crumble Cheesecake
A delightful dessert combining creamy cheesecake, fresh blueberries, and a crunchy crumble topping.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 120 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 250 g digestive or graham crackers
- 2 tablespoons granulated sugar
- 75 g butter
- 300 g fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all purpose flour
- 2 teaspoons lemon juice
- 110 g all purpose flour
- 80 g dark brown sugar
- 70 g butter
- 800 g full fat cream cheese, room temperature
- 260 g granulated sugar
- 200 g sour cream, 18 percent, room temperature
- 1 1/2 tablespoons cornstarch
- 2 1/2 teaspoons vanilla extract
- 4 large eggs
Instructions
- Preheat the oven to 160 C (325 F). Prepare a 23 cm (9 inch) springform pan with parchment paper.
- For the COOKIE CRUST: In a food processor, blend digestive or graham crackers and granulated sugar until fine. Melt butter and mix with the crumbs. Press into the springform pan and bake for 10 minutes. Let cool.
- For the BLUEBERRIES: Mix fresh blueberries with 1 tablespoon sugar, 1 tablespoon flour, and lemon juice. Set aside.
- For the CRUMBLE: In a bowl, mix 110 g flour and 80 g brown sugar. Melt 70 g butter, combine, and set aside.
- For the CHEESECAKE: Using a mixer, cream cream cheese for 1 minute, add 260 g sugar, and mix for 1 more minute. Mix sour cream and cornstarch, then combine with cream cheese and vanilla. Add eggs two at a time, mixing until smooth.
- Pour cheesecake batter into the crust, add blueberries and crumble on top.
- Place the pan in a larger cake pan and fill with hot water to create a water bath. Bake for 1 hour and 20-30 minutes until a small wobble remains in the center.
- Leave the cheesecake in the oven with the door slightly open for 1 hour to cool.
- Remove from the oven and water bath, cool on a rack for 1 hour, then refrigerate for at least 6 hours or overnight before serving.
Notes
Using room temperature cream cheese helps achieve a smooth batter. Ensure fresh blueberries are used for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg