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Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake: Indulgence Redefined at Home

Discover the bliss of Blueberry Crumble Cheesecake, a perfect blend of creamy cheesecake and crunchy crumble, ideal for gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 6 hours
Total Time 8 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 grams Digestive or Graham Crackers Can substitute with any similar cookie.
  • 50 grams Granulated Sugar Adjust to taste.
  • 90 grams Butter Can substitute with coconut oil for dairy-free.
For the Cheesecake Filling
  • 500 grams Full Fat Cream Cheese Greek yogurt can be substituted for a lighter option.
  • 200 grams Sour Cream Full-fat yogurt can be a substitute if needed.
  • 150 grams Granulated Sugar No direct substitutions recommended.
  • 30 grams Cornstarch Essential for structure.
  • 2 teaspoons Vanilla Extract Consider almond extract for a unique twist.
  • 3 large Large Eggs Crucial for texture.
For the Blueberry Filling
  • 300 grams Fresh Blueberries Can be swapped with other fruits.
  • 20 grams All-Purpose Flour Gluten-free flour may work as well.
  • 2 tablespoons Lemon Juice Lime juice can be a substitute.
For the Crumble Topping
  • 100 grams All-Purpose Flour Gluten-free options can be considered.
  • 70 grams Dark Brown Sugar Light brown sugar is a good substitute.
  • 90 grams Butter Melted coconut oil can be a dairy-free substitute.

Equipment

  • Food processor
  • Mixing Bowls
  • Electric Mixer
  • springform pan
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160ºC (325ºF). Line the bottom of a 9-inch springform pan with parchment paper.
  2. In a food processor, combine digestive or graham crackers with granulated sugar until finely crushed. Mix in melted butter and press into the springform pan. Bake for 10 minutes and let cool.
  3. In a mixing bowl, toss fresh blueberries with sugar, flour, and lemon juice. Set aside to soak up flavors.
  4. In another bowl, combine flour and dark brown sugar for the crumble, then mix in melted butter until crumbly.
  5. In a large bowl, beat cream cheese until smooth, then add sugar, sour cream, cornstarch, and vanilla. Mix in eggs until lumps are gone.
  6. Pour the cheesecake mixture into the crust. Sprinkle blueberries and crumble topping over.
  7. Place the springform pan into a larger baking dish with hot water. Bake for 80-90 minutes until the center jiggles slightly.
  8. After baking, turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
  9. Refrigerate for at least 6 hours or overnight before serving to let flavors meld.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 400IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Ensure your cream cheese is at room temperature for a smoother batter. Avoid overmixing the eggs to prevent cracks. Use a water bath for even cooking and cooling to minimize cracks.

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