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Blueberry Crumble Cheesecake Recipe

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★★★★★

4.6 from 344 reviews

This Blueberry Crumble Cheesecake combines a buttery cookie crust with a creamy, full-fat cream cheese filling, topped with fresh blueberries and a sweet crumble. The cheesecake is baked in a water bath to ensure a smooth and creamy texture, finished with a crunchy, sugary topping for the perfect balance of flavors and textures.

Ingredients

Scale

Cookie Crust

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

Blueberries and Crumble

  • 300 g fresh blueberries
  • 1 tbsp granulated sugar
  • 1 tbsp all-purpose flour (for blueberry mixture)
  • 2 tsp lemon juice
  • 110 g all-purpose flour (for crumble)
  • 80 g dark brown sugar
  • 70 g butter, melted (for crumble)

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. Preheat and Prepare Pan: Preheat the oven to 160ºC (325ºF) conventional oven. Line the bottom of a 23 cm (9 inch) springform pan with parchment paper.
  2. Make Cookie Crust: In a food processor, blend the crackers and granulated sugar into fine crumbs. Add melted butter and blend until combined. Press the mixture firmly into the bottom and sides of the springform pan to form an even crust.
  3. Bake Crust: Bake the crust for 10 minutes. Remove from oven and let cool until cool to the touch. Keep the oven on.
  4. Prepare Blueberries: In a small bowl, combine blueberries, 1 tbsp sugar, 1 tbsp flour, and lemon juice. Mix well until no dry flour remains, then set aside.
  5. Prepare Crumble: In another bowl, mix 110 g flour and dark brown sugar. Pour melted butter over and mix with a fork until a crumbly texture forms with no dry flour left. Set aside.
  6. Make Cheesecake Filling: Using a hand mixer or stand mixer with paddle attachment, beat cream cheese on low speed for 1 minute until smooth. Add 260 g granulated sugar and mix on low speed for another minute. Scrape bowl sides and mix an additional 30 seconds.
  7. Add Sour Cream Mixture: In a small bowl, mix sour cream with cornstarch until smooth. Add to cream cheese mixture along with vanilla extract. Mix on low until fully incorporated.
  8. Add Eggs: Add eggs two at a time, mixing on low speed after each addition until combined. Scrape down bowl sides and mix briefly to ensure all ingredients are incorporated.
  9. Assemble Cheesecake: Pour batter over cooled crust in springform pan. Evenly distribute the blueberry mixture over the batter, then sprinkle the crumble topping evenly on top.
  10. Prepare Water Bath: Boil water in a kettle. Place the springform pan inside a larger 30 cm (12 inch) cake pan. Place this cake pan inside another larger roasting or baking pan and fill the outer pan with hot water about halfway up the sides of the cake pan. This water bath prevents cracking and ensures even baking. Alternatively, wrap the springform pan with a triple layer of aluminum foil to prevent water leaks if using the water bath.
  11. Bake Cheesecake: Bake for 1 hour and 20-30 minutes. The cheesecake should be slightly wobbly in the center when done.
  12. Cool in Oven: Turn off the oven, slightly open the oven door, and let the cheesecake cool inside the oven for 1 hour.
  13. Remove from Water Bath and Cool: Take the cheesecake out of the water bath and place on a cooling rack. Let it cool fully to room temperature, about 1 hour.
  14. Refrigerate: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to set before serving.

Notes

  • Ensure cream cheese and sour cream are at room temperature before mixing to avoid lumps.
  • Use a water bath to prevent cracks and achieve a smooth cheesecake texture.
  • Press the crust firmly into both bottom and sides to avoid collapsing when baking.
  • Letting the cheesecake cool slowly in the oven helps prevent sudden temperature changes that can cause cracks.
  • Chilling overnight enhances flavor and texture, making the cheesecake easier to slice.
  • Use fresh blueberries for best results; frozen berries can add extra moisture.

Keywords: blueberry cheesecake, crumble topping, baked cheesecake, blueberry dessert, creamy cheesecake, springform pan, water bath cheesecake

Find it online: https://freshrecipehub.com/blueberry-crumble-cheesecake-recipe/