Blueberry Crumble Cheesecake
A decadent dessert that combines creamy cheesecake, juicy blueberries, and a crunchy crumble topping, perfect for gatherings and sweet endings.
Servings: 12 servings
Calories: 375kcal
Ingredients
For the Crust
- 250 g digestive or graham crackers Classic base that provides a sweet crunch.
- 2 tablespoon granulated sugar Enhances the sweetness of the crust.
- 75 g butter Adds richness and binds the crust together.
For the Blueberry Filling
- 300 g fresh blueberries Bursts with flavor, these are the star of the dish.
- 1 tablespoon granulated sugar Sweetens the blueberries slightly.
- 1 tablespoon all-purpose flour Helps to coat the blueberries for even distribution of flavor.
- 2 teaspoon lemon juice Adds a zesty brightness.
For the Crumble Topping
- 110 g all-purpose flour Essential for the crumble topping.
- 80 g dark brown sugar Gives a deep, rich sweetness to the crumble.
- 70 g butter Creates the perfect crumbly texture in the topping.
For the Cheesecake Filling
- 800 g full-fat cream cheese (room temperature) A creamy base that holds the cheesecake together.
- 260 g granulated sugar Balances the tartness of the other ingredients.
- 200 g sour cream (18% room temperature) Adds tang and depth to the filling.
- 1.5 tablespoon cornstarch Stabilizes the cheesecake filling.
- 2.5 teaspoon vanilla extract Infuses a lovely aroma and flavor.
- 4 large eggs Provides structure and richness.
Instructions
Preparation
- Begin by crushing the digestive or graham crackers into fine crumbs.
- Combine these with the granulated sugar and melted butter. Press this mixture firmly into a springform pan to form the base of your cheesecake.
- In a mixing bowl, toss the fresh blueberries with sugar, flour, and lemon juice until they’re well-coated. Spread the blueberry mixture evenly over the crust.
- For the crumble topping, mix the all-purpose flour, dark brown sugar, and butter in a bowl until it’s crumbly. Sprinkle this mixture generously over the blueberries.
- In a separate bowl, beat the cream cheese, granulated sugar, sour cream, cornstarch, and vanilla until smooth. Add the eggs one at a time, mixing gently after each addition.
- Pour the creamy mixture over the blueberries and crumble.
Baking
- Bake in a preheated oven at 160°C (320°F) for about an hour, or until the center is set but still slightly jiggly.
- Allow it to cool before placing it in the refrigerator for at least four hours (or preferably overnight) to set completely.
Notes
For the best outcome, ensure your cream cheese is at room temperature to prevent lumps. Avoid overmixing after adding the eggs to prevent cracks. If fresh blueberries aren’t available, frozen can work; just ensure to thaw and drain excess moisture.