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Blueberry Cheesecake with Crunchy Crumble Topping Recipe

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★★★★★

4.5 from 62 reviews

This Blueberry Cheesecake features a buttery digestive cracker crust, creamy full-fat cream cheese filling, fresh blueberries, and a crumbly topping, all baked in a water bath for a smooth, luscious texture. The cheesecake is flavored with vanilla and a touch of lemon juice on the blueberries, making it a classic, richly textured dessert perfect for any occasion.

Ingredients

Scale

Crust

  • 250 g digestive or graham crackers
  • 2 tbsp granulated sugar
  • 75 g butter, melted

Blueberry Topping

  • 300 g fresh blueberries
  • 1 tbsp granulated sugar
  • 1 tbsp all-purpose flour
  • 2 tsp lemon juice

Crumble Topping

  • 110 g all-purpose flour
  • 80 g dark brown sugar
  • 70 g butter, melted

Cheesecake Filling

  • 800 g full fat cream cheese, room temperature
  • 260 g granulated sugar
  • 200 g sour cream (18%), room temperature
  • 1 1/2 tbsp cornstarch
  • 2 1/2 tsp vanilla extract
  • 4 large eggs

Instructions

  1. Prepare the crust: Preheat the oven to 160ºC (325ºF) conventional. Line a 23 cm (9 inch) springform pan with parchment paper on the bottom. In a food processor, blend digestive or graham crackers and 2 tbsp granulated sugar until fine crumbs are formed. Add melted butter and blend until mixture is combined. Press the crumb mixture firmly into the base and up the sides of the springform pan using the bottom of a glass, creating an even, compact crust.
  2. Bake the crust: Bake the crust for 10 minutes until set and slightly golden. Remove from the oven and let it cool completely to touch. Keep the oven turned on for the next steps.
  3. Prepare blueberry topping: In a small bowl, gently mix the fresh blueberries with 1 tbsp granulated sugar, 1 tbsp all-purpose flour, and 2 tsp lemon juice until fully coated with no dry flour visible. Set aside.
  4. Make the crumble topping: In another bowl, mix 110 g all-purpose flour and 80 g dark brown sugar. Pour over the melted 70 g butter and use a fork to combine until a crumbly texture forms with no dry spots. Set aside.
  5. Make the cheesecake filling: Using a hand mixer or stand mixer with paddle attachment, beat the cream cheese on low speed for 1 minute until smooth. Add 260 g granulated sugar and mix again on low for 1 minute. Scrape down the bowl sides and mix an additional 30 seconds. In a small bowl, blend sour cream and cornstarch until smooth, then add it along with vanilla extract to the cream cheese mixture; mix until just combined on low speed.
  6. Add eggs: Add eggs two at a time, mixing on low speed after each addition until incorporated. Scrape down the bowl sides once all eggs are mixed in and give a final mix to ensure smooth batter.
  7. Assemble the cheesecake: Pour the batter into the cooled springform pan crust. Evenly spread the blueberry topping over the batter, then sprinkle the crumble topping on top.
  8. Prepare water bath: Boil water in a kettle. Place the springform pan inside a 30 cm (12 inch) cake pan, then nestle this in a larger roasting pan. Pour hot water into the outer roasting pan, ensuring the water reaches halfway up the cake pan to create a gentle water bath. Alternatively, wrap the springform pan with triple layers of aluminum foil tightly to prevent water seepage before placing it in the water bath.
  9. Bake the cheesecake: Bake for 1 hour and 20–30 minutes. The cheesecake should have a slight wobble in the center when gently shaken.
  10. Cool in oven: Turn off the oven and crack the oven door slightly open. Allow the cheesecake to cool slowly in the oven for 1 hour to prevent cracking.
  11. Remove and cool completely: Take the cheesecake out of the water bath and place it on a cooling rack. Let it cool fully at room temperature for about 1 hour.
  12. Chill before serving: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to allow it to set and develop flavor before serving.

Notes

  • Make sure all dairy ingredients are at room temperature for smoother batter without lumps.
  • Using a water bath during baking prevents cracks and ensures even, gentle cooking for the cheesecake.
  • Do not overbake; a slight wobble in the center signals perfect doneness.
  • Allow the cheesecake to cool gradually to avoid cracking.
  • For easier removal, run a knife around the edges of the cake before releasing the springform pan.
  • Store leftover cheesecake covered in the refrigerator for up to 4-5 days.

Keywords: Blueberry cheesecake, creamy cheesecake, baked cheesecake, blueberry dessert, classic cheesecake recipe

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