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Blueberry Crumble Cheesecake

Irresistible Blueberry Crumble Cheesecake to Delight Your Senses

This Blueberry Crumble Cheesecake combines tart blueberries and velvety cheesecake atop a golden cookie crust for an unforgettable dessert.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chilling Time 6 hours
Total Time 7 hours 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Digestive or Graham Crackers Substitute with any sweet biscuit for a similar taste.
  • 2 tablespoons Granulated Sugar Can be reduced for a less sweet option.
  • 1/2 cup Butter Use unsalted for better control over salt content.
Blueberries
  • 2 cups Fresh Blueberries Can be substituted with cherries or peaches.
  • 1/4 cup Granulated Sugar Adjust based on fruit ripeness.
  • 1 tablespoon All-Purpose Flour Helps thicken the berry mixture; do not omit.
  • 2 tablespoons Lemon Juice Substitute with lime juice if needed.
Crumble Topping
  • 1 cup All-Purpose Flour Gluten-free alternatives may work with adjustments.
  • 1/2 cup Dark Brown Sugar Light brown sugar can be a substitute.
  • 1/3 cup Butter Use chilled butter for better texture.
Cheesecake Filling
  • 16 oz Full Fat Cream Cheese Can replace with Greek yogurt at a 1:1 ratio for a lighter version.
  • 3/4 cup Granulated Sugar Adjust amount for taste.
  • 1 cup Sour Cream Use full-fat for best results.
  • 2 tablespoons Cornstarch Can be omitted for a softer texture.
  • 1 teaspoon Vanilla Extract Use pure for best results.
  • 3 large Eggs Ensure they are at room temperature.

Equipment

  • 9-inch springform pan
  • food processor
  • Mixing bowls
  • measuring cups
  • measuring spoons

Method
 

Preparation
  1. Preheat your oven to 160ºC (325ºF) and line a 9-inch springform pan with parchment paper.
  2. In a food processor, blend the digestive or graham crackers with granulated sugar until finely crushed. Melt butter and mix with the crumbs before pressing into the springform pan. Bake for 10 minutes and let cool.
  3. Gently toss fresh blueberries with sugar, flour, and lemon juice in a bowl. Mix flour and dark brown sugar for the crumble in another bowl, then combine with chilled, melted butter until crumbly.
  4. Beat full-fat cream cheese until smooth, then gradually add sugar and sour cream. Mix in cornstarch, vanilla extract, and eggs, one at a time.
  5. Pour the cheesecake filling into the cooled crust, then layer sweetened blueberries and finally the crumble mixture on top.
  6. Place the springform pan inside a larger roasting pan and fill with hot water halfway up the sides. Bake for 80-90 minutes.
  7. Cool in the oven for an hour after baking, then refrigerate for at least 6 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 7gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for a smooth filling. A water bath prevents cracking and keeps the cheesecake moist. Chill overnight for optimal flavor development and texture.

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