Satisfy Your Sweet Tooth with Blueberry Crumble Cheesecake

This Blueberry Crumble Cheesecake features a creamy filling, crunchy crust, and tangy blueberries, making it a must-try dessert.

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Prep Time 30

Cook Time 1 20

Cooling Time 6

Total Time 7 50

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

250 g Digestive or Graham Crackers The base adds crunch and sweetness; feel free to substitute with any sweet cookie.
2 tbsp Granulated Sugar Sweetens both crust and cheesecake; consider a sugar alternative for a lighter touch.
75 g Butter Binds the crust together and adds richness; can be replaced with coconut oil for a dairy-free version.

For the Cheesecake Filling

800 g Full Fat Cream Cheese The star of the cheesecake, providing that creamy lusciousness; Neufchâtel cheese is a lovely lighter option.
200 g Sour Cream Adds creaminess and tanginess; Greek yogurt serves as a great alternative if preferred.
260 g Granulated Sugar Essential for sweetness in the filling; reduce as desired for a less sweet cheesecake.
1.5 tbsp Cornstarch Stabilizes the cheesecake structure; optional, but may affect the final texture if omitted.
2.5 tsp Vanilla Extract Enhances the flavor depth; using vanilla bean paste adds a gorgeous touch.
4 pieces Eggs Incorporate gradually into the batter for a smooth consistency.

For the Blueberry Layer

300 g Fresh Blueberries Infuse the cheesecake with flavor and color; frozen blueberries can be substituted in a pinch.
2 tsp Lemon Juice Brightens the blueberry flavor; optional, but enhances the natural acidity.
110 g All-Purpose Flour Helps to thicken the blueberry layer; gluten-free flour works as a perfect substitute.

For the Crumble Topping

80 g Dark Brown Sugar Adds rich molasses flavor; you can use light brown or granulated sugar if needed.
1 tbsp All-Purpose Flour Works in combination with sugar to create a crumbly topping; gluten-free can be used.
70 g Butter Mix with flour and sugar for a crumbly texture; coconut oil is a great dairy-free alternative.

Equipment

9-inch springform pan
Food Processor
Electric mixer
mixing bowl
spatula
baking dish

Method

Step-by-Step Instructions

Preheat your oven to 160ºC (325ºF) and prepare a 9-inch springform pan by lining it with parchment paper.
In a food processor, combine the digestive crackers and 2 tablespoons of granulated sugar, then add 75 grams of melted butter and mix until combined. Press into the bottom of the prepared pan and bake for 10 minutes.
In a mixing bowl, combine 300 grams of fresh blueberries, 260 grams of sugar, 1 tablespoon of flour, and 2 teaspoons of lemon juice. Gently toss to coat. For the crumble, blend 80 grams of dark brown sugar, 1 tablespoon of flour, and 70 grams of melted butter until crumbly.
In an electric mixer, beat 800 grams of cream cheese and 260 grams of sugar until smooth. Blend in 200 grams of sour cream and 1.5 tablespoons of cornstarch. Gradually add eggs one at a time.
Pour the cheesecake filling into the cooled crust, smooth the top, spoon the blueberry mixture over it, and sprinkle the crumble topping.
Place the cheesecake in a larger baking dish filled with boiling water and bake for 1 hour and 20 to 30 minutes.
After baking, turn off the oven and let the cheesecake cool inside with the door ajar for about 1 hour. Chill in the refrigerator for at least 6 hours.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 25gSaturated Fat: 15gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 10IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Using a water bath prevents cracking. Chill overnight for best flavor. Ensure ingredients are at room temperature for a smoother filling.

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