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Blueberry Crumble Cheesecake

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A delightful dessert combining creamy cheesecake, fresh blueberries, and a crunchy crumble topping.

Ingredients

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  • 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

  1. Preheat the oven to 160 C (325 F). Prepare a 23 cm (9 inch) springform pan with parchment paper.
  2. 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.
  3. For the BLUEBERRIES: Mix fresh blueberries with 1 tablespoon sugar, 1 tablespoon flour, and lemon juice. Set aside.
  4. For the CRUMBLE: In a bowl, mix 110 g flour and 80 g brown sugar. Melt 70 g butter, combine, and set aside.
  5. 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.
  6. Pour cheesecake batter into the crust, add blueberries and crumble on top.
  7. 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.
  8. Leave the cheesecake in the oven with the door slightly open for 1 hour to cool.
  9. 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.

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