Blueberry Crumble Cheesecake (Printer-Friendly)
A delicious fusion dessert featuring cookie crust, smooth cream cheese filling, juicy blueberries and buttery crumble topping.
# What You’ll Need to Cook:
→ Cookie Crust
01 -
250 g digestive or graham crackers
02 -
2 tablespoon granulated sugar
03 -
75 g butter, melted
→ Blueberries
04 -
300 g fresh blueberries
05 -
1 tablespoon granulated sugar
06 -
1 tablespoon all-purpose flour
07 -
2 teaspoon lemon juice
→ Crumble
08 -
110 g all-purpose flour
09 -
80 g dark brown sugar
10 -
70 g butter, melted
→ Cheesecake
11 -
800 g full fat cream cheese, room temperature
12 -
260 g granulated sugar
13 -
200 g sour cream, 18%, room temperature
14 -
1 ½ tablespoon cornstarch
15 -
2 ½ teaspoon vanilla extract
16 -
4 large eggs
# Steps to Prepare:
01 -
Preheat the oven to 160ºC/325ºF. Line the base of a 23 cm/9-inch springform pan with parchment paper. In a food processor, blend the crackers and sugar into a fine texture. Add the melted butter and blend again. Press the mixture into the pan base and sides, flatten it with a glass. Bake for 10 minutes, then cool. Keep the oven on.
02 -
In a bowl, mix blueberries, sugar, flour, and lemon juice. Stir until no dry flour remains, then set aside.
03 -
Combine flour and brown sugar in a bowl. Pour in melted butter and mix with a fork until crumbly. Ensure no dry flour remains. Set aside.
04 -
In a mixer, cream the room-temperature cream cheese on low speed for 1 minute. Add sugar and mix for another minute. Scrape down the bowl, then mix for 30 seconds. Combine sour cream and cornstarch in a separate bowl until smooth, then add to the cream cheese mixture along with vanilla extract. Mix on low speed until blended. Add eggs, two at a time, mixing on low speed until incorporated. Scrape bowl sides and give a final mix.
05 -
Pour the cheesecake batter into the prepared crust. Distribute the blueberry mixture evenly on top, followed by the crumble.
06 -
Place the springform pan into a 30 cm/12-inch cake pan. Place this setup into a larger pan and fill the outer pan with hot water to create a water bath. Alternatively, wrap the springform pan in aluminum foil to prevent water leakage. Bake for 1 hour and 20–30 minutes. The cheesecake should be slightly wobbly in the center.
07 -
Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 1 hour. Then place on a cooling rack at room temperature for about 1 hour.
08 -
Refrigerate the cheesecake for at least 6 hours, preferably overnight, before serving to allow it to set fully.
# Extra Cooking Tips:
01 -
For precise results, measure ingredients with a digital scale in grams.