Introduction

This Blueberry Crumble Cheesecake is a delightful dessert combining a buttery cookie crust, creamy cheesecake filling, and a fresh blueberry topping with a crunchy crumble. Perfect for special occasions or whenever you want to treat yourself to something sweet and fruity.

A close-up of a slice of cheesecake on a white plate, showing four main layers: a thick golden brown crust at the bottom, a thick creamy white cheesecake filling in the center, a layer of dark purple blueberry compote with whole blueberries near the top edge, and a crumbly light brown streusel topping mixed with more blueberries covering the top. Scattered blueberries sit on a white marbled surface around the plate. Part of the larger cheesecake with the crumbly topping and blueberries can be seen at the bottom of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g digestive or graham crackers
2 tbsp granulated sugar
75 g butter
300 g fresh blueberries
1 tbsp granulated sugar
1 tbsp all-purpose flour
2 tsp lemon juice
110 g all-purpose flour
80 g dark brown sugar
70 g butter
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

Step 1: Preheat your oven to 160ºC (325ºF) conventional. Line the bottom of a 23 cm (9 inch) springform tin with parchment paper.
Step 2: In a food processor, combine the cookies and 2 tbsp granulated sugar. Blend until the mixture resembles fine sand. Melt 75 g butter and add it to the processor, blending until combined.
Step 3: Press the cookie crumb mixture firmly into the bottom and up the sides of the prepared springform tin using the bottom of a glass. Bake for 10 minutes, then let it cool until just cool to the touch. Keep the oven on.
Step 4: In a small bowl, mix 300 g blueberries with 1 tbsp granulated sugar, 1 tbsp all-purpose flour, and 2 tsp lemon juice. Stir until no dry flour remains and set aside.
Step 5: For the crumble, combine 110 g all-purpose flour and 80 g dark brown sugar in a bowl. Melt 70 g butter and pour over the mixture. Use a fork to mix until crumbly with no dry flour left. Set aside.
Step 6: Using a hand mixer or stand mixer with paddle attachment, beat 800 g cream cheese on low speed for 1 minute until smooth. Add 260 g granulated sugar and mix for another minute on low speed. Scrape the bowl, then mix for 30 seconds more.
Step 7: In a small bowl, combine 200 g sour cream and 1 1/2 tbsp cornstarch until smooth. Add to the cream cheese mixture along with 2 1/2 tsp vanilla extract, mixing on low until just combined.
Step 8: Add the eggs two at a time, mixing on low speed after each addition until combined. Scrape the sides of the bowl and mix one last time to ensure everything is incorporated.
Step 9: Pour the cheesecake batter into the springform pan. Evenly distribute the blueberry mixture over the top, then sprinkle the crumble on top.
Step 10: Boil water in a kettle. Place the springform pan inside a 30 cm (12 inch) cake pan, then place that cake pan inside a larger pan. Pour hot water into the outer pan so it comes halfway up the sides of the cake pan to create a water bath. This helps prevent cracking.
Step 11: Alternatively, wrap the springform pan in a triple layer of aluminium foil to seal it well from water before placing it in the water bath, ensuring no leaks.
Step 12: Bake in the preheated oven for 1 hour and 20 to 30 minutes. The cheesecake should be slightly wobbly in the center when done.
Step 13: Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for 1 hour.
Step 14: Remove the cheesecake from the oven and water bath, then place it on a cooling rack. Let it cool fully to room temperature, about 1 hour.
Step 15: Cover and refrigerate the cheesecake for at least 6 hours, preferably overnight, to set before serving.

Tips & Variations

Use frozen blueberries if fresh are unavailable, just thaw and drain excess liquid before mixing.
For a nutty twist, add chopped nuts to the crumble topping.
Ensure all refrigerated ingredients are at room temperature for a smooth batter.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, it’s best enjoyed cold but bring to room temperature slightly before serving if desired. Avoid freezing as it can affect texture.

How to Serve

A slice of cheesecake with three visible layers sits on a white plate on a white marbled surface. The bottom layer is a thick, light brown crumbly crust. Above it is a thick, creamy white cheesecake layer that looks smooth and dense. The top layer is a crumbly, golden-brown streusel embedded with dark purple blueberries that spread some juice lightly into the cream layer. Whole blueberries are scattered around on the marbled surface near the plate. Part of the whole cheesecake with the same three layers is next to the slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different berries instead of blueberries?

Yes, you can substitute raspberries, blackberries, or a mixed berry blend. Adjust sugar slightly if the berries are more tart.

Why is a water bath necessary for baking cheesecake?

A water bath provides gentle, even heat and moisture, which helps prevent cracks and keeps the cheesecake creamy.