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Blueberry Crumble Cheesecake

Delicious Blueberry Crumble Cheesecake for Sweet Moments

This Blueberry Crumble Cheesecake combines creamy cheese, blueberries, and a crunchy crumble, making it a delightful dessert for any occasion.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Cooling Time 6 hours
Total Time 7 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Crust
  • 200 g Digestive or Graham Crackers Feel free to substitute with any similar sweet cookie.
  • 50 g Granulated Sugar Use less if using sweet cookies.
  • 100 g Butter Coconut oil can be used for a dairy-free option.
Blueberry Filling
  • 400 g Fresh Blueberries Frozen blueberries work if fresh ones aren't available.
  • 50 g Granulated Sugar Enhances the blueberries' sweetness.
  • 1 tablespoon All-Purpose Flour Helps thicken the blueberry mixture.
  • 1 tablespoon Lemon Juice Provides acidity to balance sweetness.
Crumble Topping
  • 100 g All-Purpose Flour Serves as the base for the crumble topping.
  • 75 g Dark Brown Sugar Light brown sugar is a suitable substitution.
  • 50 g Butter Infuses richness into the topping.
Cheesecake Filling
  • 600 g Full Fat Cream Cheese Ensure it's at room temperature for easy mixing.
  • 150 g Granulated Sugar Sweetens and provides balance to the savory cream cheese.
  • 200 g Sour Cream Substitute with full-fat Greek yogurt in a 1:1 ratio.
  • 30 g Cornstarch Stabilizes the cheesecake filling.
  • 1 teaspoon Vanilla Extract Complements and deepens the flavor profile.
  • 3 large Eggs Imparts richness and structure to the filling.

Equipment

  • 9-inch springform pan
  • food processor
  • Mixing bowls
  • Oven
  • Cooling rack

Method
 

Preparation
  1. Preheat your oven to 160ºC (325ºF) and prepare a 9-inch springform pan with parchment paper.
  2. In a food processor, blend digestive or graham crackers with granulated sugar until fine crumbs form. Add melted butter and mix until a sandy texture forms. Press into the bottom of the pan and bake for 10 minutes, then cool.
  3. In a bowl, mix fresh blueberries with additional sugar, flour, and lemon juice. Toss gently to coat. Set aside.
  4. Combine flour and dark brown sugar for the crumble topping, drizzle in melted butter, and mix until crumbly. Set aside.
  5. In a mixing bowl, beat the cream cheese until smooth. Gradually add sugar, then the sour cream mixed with cornstarch, alternating with eggs. Mix until velvety smooth.
  6. Pour cheesecake filling over the cooled crust, distribute blueberries on top, and sprinkle crumble topping over the blueberries.
  7. Bake in a water bath for 1 hour and 20-30 minutes until the center slightly wobbles. Turn off the oven and cool in the oven with the door ajar for 1 hour.
  8. Transfer to a cooling rack and refrigerate for at least 6 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 60mgIron: 1mg

Notes

For best results, use fresh ingredients. Allow cheesecake to cool slowly to prevent cracking and maintain flavor and texture.

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