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Blueberry Crumble Cheesecake

Decadent Blueberry Crumble Cheesecake You Can't Resist

This Blueberry Crumble Cheesecake brings together creamy cheesecake and a delightful crumble topping, making it an impressive dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Cooling Time 1 hour
Total Time 2 hours 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 362
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 250 g Digestive or Graham Crackers Substitute with similar cookies like Oreos for a different flavor profile.
  • 2 tbsp Granulated Sugar Alternatively, you can use coconut sugar for a unique taste.
  • 75 g Butter Consider using coconut oil for a dairy-free option.
For the Filling
  • 800 g Full Fat Cream Cheese Low-fat cream cheese can be substituted, but it may affect consistency.
  • 260 g Granulated Sugar Alternative sweeteners can be used if desired.
  • 200 g Sour Cream Greek yogurt is a great healthier alternative.
  • 4 Large Eggs Flax eggs can be used for a vegan option.
  • 1.5 tbsp Cornstarch Omitting may result in a less firm filling.
  • 2.5 tsp Vanilla Extract Vanilla bean paste is an option for a bolder taste.
For the Blueberry Layer
  • 300 g Fresh Blueberries Frozen blueberries can be used if fresh are unavailable.
  • 2 tsp Lemon Juice Enhances blueberry flavor.
For the Crumble Topping
  • 110 g All-Purpose Flour Gluten-free flour can serve as an alternative.
  • 80 g Dark Brown Sugar Light brown sugar works too.
  • 70 g Butter Can swap for coconut oil for a dairy-free option.

Equipment

  • Springform pan
  • Food Processor
  • Stand Mixer
  • mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160ºC (325ºF) and prepare a 23 cm (9 inch) springform pan by lining with parchment paper.
  2. In a food processor, pulse the digestive or graham crackers with 2 tablespoons of sugar until fine crumbs. Melt 75 g of butter and mix into the crumbs, then press into the springform pan and bake for 10 minutes. Let cool.
  3. Combine fresh blueberries, 1 tablespoon of sugar, 1 tablespoon of flour, and lemon juice in a bowl. Toss gently to coat the blueberries.
  4. In another bowl, mix 110 g of flour and 80 g of dark brown sugar, then add 70 g of melted butter and stir until crumbly.
  5. Beat 800 g cream cheese for 1 minute until smooth. Gradually add 260 g granulated sugar and mix until well combined.
  6. In a separate bowl, combine 200 g sour cream and 1.5 tablespoons cornstarch, then add this to the cream cheese mixture along with 2.5 teaspoons of vanilla extract. Mix in the eggs two at a time.
  7. Pour the cheesecake batter into the springform pan over the crust. Spoon the blueberry mixture onto the batter and sprinkle with the crumble topping.
  8. Prepare a water bath by placing the springform pan in a larger pan filled with hot water, reaching halfway up the pan's sides.
  9. Bake for 1 hour and 20-30 minutes until edges are set, but center is slightly wobbly.
  10. Turn off the oven and let cool inside for 1 hour with the door ajar. Transfer to the refrigerator and chill for at least 6 hours or overnight.
  11. Carefully remove the springform pan sides, slice the cheesecake, and enjoy!

Nutrition

Serving: 1sliceCalories: 362kcalCarbohydrates: 37gProtein: 5gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 102mgSodium: 228mgPotassium: 128mgFiber: 1gSugar: 20gVitamin A: 800IUVitamin C: 3mgCalcium: 65mgIron: 1mg

Notes

For best results, ensure room temperature ingredients and avoid overbaking.

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