Blueberry Crumble Cheesecake Indulge in the perfect fusion of creamy cheesecake and a fruity crumble with this Blueberry Crumble Cheesecake! A buttery cookie crust, smooth cheesecake filling, and sweet-tart blueberries topped with a golden crumble create a delightful symphony of textures and flavors. Perfect for any occasion, this dessert will impress your guests!
Ingredients:
Ingredients:
Cookie Crus 250g digestive or graham crackers
2 tablespoons granulated sugar
75g butter, melted
Blueberries
300g fresh blueberries
1 tablespoon granulated suga
1 tablespoon all-purpose flou
2 teaspoons lemon juice
Crumble Topping
110g all-purpose flour
80g dark brown sugar
70g butter, melted
Cheesecake Filling
800g full-fat cream cheese, room temperature
260g granulated sugar
200g sour cream (18%), room temperature
1 ½ tablespoon cornstarch
2 ½ teaspoons vanilla extract
4 large eggs
Instructions:
Cookie Crust
1 – Preheat your oven to 160ºC (325ºF). Line the bottom of a 23 cm (9-inch) springform pan with parchment paper.
Crumble Topping
110g all-purpose flour
80g dark brown sugar
70g butter, melted
Cheesecake Filling
800g full-fat cream cheese, room temperature
260g granulated sugar
200g sour cream (18%), room temperature
1 ½ tablespoon cornstarch
2 ½ teaspoons vanilla extract
4 large eggs
Instructions:
Cookie Crust
1 – Preheat your oven to 160ºC (325ºF). Line the bottom of a 23 cm (9-inch) springform pan with parchment paper.
2- In a food processor, blend the cookies and sugar until fine. Add melted butter and blend until the mixture resembles wet sand
3-Press the cookie mixture into the bottom and slightly up the sides of the springform pan. Bake for 10 minutes, then cool. Keep the oven on.
4- Blueberries and Crumble
4- Blueberries and Crumble
5- In a small bowl, mix the blueberries, sugar, flour, and lemon juice. Set aside.
6- In another bowl, combine flour and brown sugar. Pour melted butter over the mixture and use a fork to create a crumbly texture. Set aside.
Cheesecake
7- Using a mixer, beat cream cheese on low speed for 1 minute. Add sugar and mix for another minute. Scrape down the sides and mix for 30 seconds more.
8- In a small bowl, whisk sour cream and cornstarch until smooth. Add to the cream cheese mixture along with vanilla extract and mix until combined.
9-Add eggs two at a time, mixing on low until fully incorporated. Scrape down the sides and give a final mix.
10-Pour the cheesecake batter into the crust. Gently distribute the blueberries over the top, followed by the crumble.
Baking
Place the springform pan into a larger cake pan, then into a roasting pan. Fill the roasting pan with hot water halfway up the sides of the cake pan.
Bake for 1 hour 20-30 minutes. The center should still be slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
Remove from the oven, take out of the water bath, and cool to room temperature for
another hour.
Refrigerate for at least 6 hours or overnight for best results.
Notes:
Storage: Keep refrigerated for 3-5 days.
Water bath tip: Use a well-sealed foil wrap to prevent water from leaking into the pan if you’re not using the cake pan method.
Refrigerate for at least 6 hours or overnight for best results.
Notes:
Storage: Keep refrigerated for 3-5 days.
Water bath tip: Use a well-sealed foil wrap to prevent water from leaking into the pan if you’re not using the cake pan method.