Blueberry Crumble Cheesecake

This blueberry crumble cheesecake is a heavenly fusion of textures and flavors. Made with a buttery cookie crust, silky smooth cheesecake filling, and crowned with juicy blueberries and a crisp crumble topping – it’s the ultimate dessert for any occasion!

Move over traditional desserts, this blueberry crumble cheesecake is the star of the show! Featuring a delicious cookie crust, velvety cheesecake layer, fresh blueberries, and a crunchy crumble finish, this dessert is absolutely divine. It’s the perfect centerpiece for your family gatherings, holiday celebrations, or simply as a weekend treat to brighten your day!

Ingredients for blueberry crumble cheesecake

This stunning cheesecake requires several components – the crust, filling, blueberry topping, and crumble – but don’t worry, they all come together beautifully with basic pantry ingredients. Each element plays an essential role in creating the perfect balance of flavors and textures that make this dessert so special.

Here’s your shopping list:

• Digestive biscuits or graham crackers
• Granulated sugar
• Butter
• Full-fat cream cheese
• Sour cream (room temperature)
• Cornstarch
• Vanilla extract
• Eggs
• Fresh blueberries
• All-purpose flour
• Lemon juice
• Dark brown sugar

What makes this blueberry crumble cheesecake so INCREDIBLE?

I’m not just saying this – this blueberry crumble cheesecake is one of the most delicious desserts you’ll ever make. Here’s why you need to try it:

• Perfect texture contrast: The crisp cookie crust, creamy cheesecake filling, juicy blueberries, and crunchy crumble create an amazing symphony of textures in every bite.
• Foolproof water bath method: Baking the cheesecake in a water bath ensures it cooks gently and evenly, resulting in the silkiest, creamiest texture without cracks.
• No-stress presentation: The blueberry and crumble topping means you don’t have to worry about achieving a perfect, crack-free surface – it looks stunning every time!
• Make-ahead friendly: This cheesecake actually gets better after chilling overnight, making it perfect for entertaining or preparing in advance for special occasions.

WHY THIS RECIPE WORKS

• Blueberry perfection: The cheesecake is topped with plenty of juicy blueberries that add natural sweetness and vibrant color.
• Irresistible crumble: The buttery crumble topping adds delightful texture and flavor that perfectly complements the creamy cheesecake beneath.
• Dreamy cheesecake filling: The silky smooth filling achieves the perfect balance between richness and lightness.

STEP BY STEP INSTRUCTIONS – CRUST

Here’s how to create this magnificent Blueberry Crumble Cheesecake. You’ll need a stand mixer or electric hand mixer, and a 23 cm/9 inch springform pan lined with parchment paper.

Before starting, preheat the oven to 160ºC/325ºF conventional oven. Prepare your springform pan with parchment paper lining the bottom.

1. In a food processor, combine the cookies and granulated sugar, blending until you achieve a fine, sand-like texture. Melt the butter, add it to the food processor, and blend until fully incorporated with the cookie crumbs.
2. Transfer the cookie mixture to your prepared springform pan. Using the bottom of a glass, press the crumbs firmly against the bottom and sides of the pan to create a solid, even crust. Bake for 10 minutes, then set aside to cool completely.

STEP BY STEP INSTRUCTIONS – BLUEBERRY AND CRUMBLE

1. While the crust bakes, prepare your toppings. In a small bowl, gently mix the blueberries, granulated sugar, and all-purpose flour. Add the lemon juice and stir until no dry flour remains. Set aside.
2. For the crumble, combine the all-purpose flour and brown sugar in a separate bowl. Melt the butter and pour it over the flour mixture. Using a fork, mix until you achieve a crumbly texture with no dry flour visible. Set both toppings aside while you prepare the cheesecake filling.

STEP BY STEP INSTRUCTIONS – CHEESECAKE

1. Using a hand mixer or stand mixer with the paddle attachment, beat the cream cheese on low speed for 1 minute. Add the granulated sugar and continue mixing on low speed for another minute. Scrape down the sides of the bowl to ensure everything is well incorporated.
2. In a small bowl, whisk together the sour cream and cornstarch until smooth. Add this mixture to the cream cheese along with the vanilla extract and mix on low speed until combined.
3. Add the eggs two at a time, mixing on low speed until just incorporated. After all eggs are added, scrape down the sides of the bowl and mix briefly to ensure all ingredients are evenly distributed.
4. Pour the cheesecake batter into the prepared crust. Carefully distribute the blueberry mixture over the top, followed by an even sprinkling of the crumble topping.
5. Prepare a water bath by placing the springform pan in a larger baking pan and filling the outer pan with hot water. This gentle cooking method ensures your cheesecake bakes evenly without cracking. Bake for 1 hour and 20-30 minutes.
6. When the baking time is complete, gently shake the pan – the center should still have a slight wobble. Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for 1 hour. Then remove it from the water bath and let it cool completely to room temperature before refrigerating for at least 6 hours, preferably overnight.

EXPERT BAKING TIPS

• Use a kitchen scale: For the most precise results, weigh your ingredients in grams rather than relying on volume measurements.
• Don’t overmix your batter: Once your ingredients are combined, give the mixture one final gentle fold with a spatula to ensure everything is incorporated without introducing excess air.
• Light vs. dark baking pans: An aluminum baking pan works best as it conducts heat more gently, resulting in a softer, more evenly baked cheesecake. Dark pans absorb more heat and can lead to over-browning.

FAQ

How do I know when my cheesecake is done? Give the pan a gentle shake – the cheesecake is ready when only the center has a slight jiggle.

Can I substitute the sour cream? Yes, you can use full-fat Greek yogurt as a 1:1 replacement.

Can I use other fruits instead of blueberries? Absolutely! Peaches or pears make excellent alternatives in this recipe.

WHY BAKE THE CHEESECAKE IN A WATER BATH

The water bath is crucial for achieving cheesecake perfection. It creates a gentle, humid baking environment that prevents the cheesecake from over-baking, which can lead to cracks, a curdled texture, or a lopsided top. The hot water shields your cheesecake during baking, ensuring it emerges smooth, creamy, and perfectly set.

STORAGE

Store your blueberry crumble cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh and delicious for up to 5 days – if it lasts that long!

Enjoy, my friends!

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