Description
Indulge in the heavenly combination of blueberry crumble and cheesecake with this incredible recipe. A buttery cookie crust supports a velvety cheesecake layer, topped with juicy blueberries and a crunchy crumble for the ultimate dessert experience!
Ingredients
COOKIE CRUST
250 g digestive or graham crackers
2 tablespoon granulated sugar
75 g butter
BLUEBERRIES
300 g fresh blueberries
1 tablespoon granulated sugar
1 tablespoon all-purpose flour
2 teaspoon lemon juice
CRUMBLE
110 g all-purpose flour
80 g dark brown sugar
70 g butter
CHEESECAKE
800 g full fat cream cheese, room temperature
260 g granulated sugar
200 g sour cream 18%, room temperature
1 ½ tablespoon cornstarch
2 ½ teaspoon vanilla extract
4 large eggs
Instructions
- Preheat the oven to 160ºC/325ºF conventional oven. Line a 23 cm/9 inch springform pan with parchment paper.
- In a food processor, blend the cookies and sugar until fine. Add melted butter and pulse to combine.
- Press mixture firmly into bottom and sides of pan. Bake 10 minutes, then cool to touch. Keep oven on.
- Mix blueberries, sugar, flour, and lemon juice in a small bowl. Set aside.
- In another bowl, mix flour and brown sugar. Add melted butter and stir with a fork to form crumbles. Set aside.
- In a stand mixer, cream the cream cheese on low speed for 1 minute. Add sugar and mix another minute. Scrape down sides and mix 30 more seconds.
- In a separate bowl, mix sour cream and cornstarch until smooth. Add to cream cheese with vanilla and mix until combined.
- Add eggs two at a time, mixing on low. Scrape down bowl and do final mix.
- Pour cheesecake batter into cooled crust. Top with blueberries, then crumble mixture.
- Place springform pan inside a 12-inch cake pan, then into a larger roasting pan filled halfway with boiling water. (Or wrap pan in foil to protect from water.)
- Bake for 1 hour and 20–30 minutes. Slight wobble in center is okay.
- Turn off oven, crack the door, and let cheesecake cool for 1 hour.
- Remove from oven and water bath. Cool completely on rack (1 hour), then refrigerate at least 6 hours or overnight before serving.
Notes
- Prep Time: 30 minutes | Bake Time: 1 hour 30 minutes | Cooling + Chill Time: 8+ hours | Total Time: ~10 hours
- Use fresh, ripe blueberries for best flavor and texture.
- For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.
- Cheesecake gets creamier after chilling overnight.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 30g
- Sodium: 270mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: blueberry crumble cheesecake, baked blueberry dessert, cheesecake with crumble topping, blueberry swirl cheesecake