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Blueberry Cheesecake with Crispy Crumble Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 6 reviews
  • Author: Sarah
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Blueberry Crumble Cheesecake features a buttery digestive cookie crust topped with juicy fresh blueberries and a crunchy brown sugar crumble, all layered under a rich and creamy full-fat cream cheese filling. Baked in a water bath for the perfect silky texture, it’s a delightful dessert that balances creamy, fruity, and crumbly elements with a tangy hint of lemon.

Ingredients

Scale

Cookie Crust

  • 250 g digestive or graham crackers
  • 2 tablespoon granulated sugar
  • 75 g butter

Blueberries

  • 300 g fresh blueberries
  • 1 tablespoon granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 teaspoon lemon juice

Crumble

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

Cheesecake Filling

  • 800 g full fat cream cheese at room temperature
  • 260 g granulated sugar
  • 200 g sour cream (18%) at room temperature
  • 1 ½ tablespoon cornstarch
  • 2 ½ teaspoon vanilla extract
  • 4 large eggs

Instructions

  1. Prepare crust: Preheat the oven to 160ºC (325ºF) conventional. Line the bottom of a 23 cm (9 inch) springform pan with parchment paper. In a food processor, blend the digestive or graham crackers with granulated sugar until fine crumbs form. Melt the butter and add it to the crumbs, blending again until combined. Press this crumb mixture evenly into the bottom and sides of the springform pan using the bottom of a glass to pack it tightly. Bake for 10 minutes and then cool until just warm. Keep the oven on.
  2. Prepare blueberries and crumble: In a small bowl, combine fresh blueberries, granulated sugar, all-purpose flour, and lemon juice. Stir to coat evenly and set aside. In another bowl, mix all-purpose flour and dark brown sugar. Melt the butter and pour it over the flour mixture, then use a fork to blend until a crumbly texture forms with no dry flour. Set aside both bowls while making the filling.
  3. Make cheesecake filling: Using a hand or stand mixer with paddle attachment, beat the cream cheese on low speed for 1 minute until smooth. Add the granulated sugar and beat for another minute on low speed. Scrape down the sides and mix for 30 seconds more. In a separate bowl, whisk sour cream with cornstarch until smooth. Add this mixture and vanilla extract to the cream cheese and blend on low speed until fully combined.
  4. Add eggs: Add eggs two at a time to the cream cheese mixture, mixing slowly after each addition until fully incorporated. Scrape down the bowl sides and mix once more to ensure uniform batter.
  5. Assemble and bake: Pour the cheesecake batter into the springform pan with the cooled crust. Evenly scatter the blueberry mixture over the batter, then sprinkle the crumble topping on top. Place the springform pan inside a larger 30 cm (12 inch) cake pan. Put the cake pan inside an even larger baking or roasting pan and fill with boiling water to create a water bath that prevents cracks and uneven baking. Alternatively, wrap the outside of the springform pan with triple layers of aluminum foil to prevent water leaks.
  6. Bake: Bake in the preheated oven for 1 hour and 30 minutes. After baking, gently shake the pan—the center should remain slightly wobbly. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour.
  7. Cool and chill: Remove the cheesecake from the oven and water bath and place it on a cooling rack. Cool fully to room temperature for about 1 hour. Then refrigerate for at least 6 hours, preferably overnight, to set before serving.

Notes

  • Weigh ingredients for best accuracy in baking, especially flour and sugar.
  • Ensure cream cheese and sour cream are at room temperature to avoid lumps in batter.
  • The water bath prevents cracking and promotes even baking; if using foil wrap, seal tightly to avoid water leaks.
  • Do not over-bake; the center should be slightly wobbly for perfect creaminess.
  • Allow adequate chilling time to let the cheesecake set firmly before slicing.
  • You can substitute blueberries with other fresh berries if desired.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 30 g
  • Sodium: 250 mg
  • Fat: 32 g
  • Saturated Fat: 19 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 120 mg

Find it online: https://ovenandolive.com/blueberry-cheesecake-with-crispy-crumble-recipe/