Description
A luscious Blueberry Crumble Cheesecake featuring a crunchy graham cracker crust, smooth cream cheese filling, and bursts of fresh blueberry goodness topped with a delightful crumble. This dessert balances sweet and tangy flavors, perfect for any occasion.
Ingredients
Scale
Crust
- 250g digestive or graham crackers
- 2 tbsp granulated sugar
- 75g butter, melted
Blueberry Filling
- 300g fresh blueberries
- 1 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp lemon juice
Crumble Topping
- 110g all-purpose flour
- 80g dark brown sugar
- 70g butter, cold
Cheesecake Filling
- 800g full-fat cream cheese
- 260g granulated sugar
- 200g sour cream
- 1 1/2 tbsp cornstarch
- 2 1/2 tsp vanilla extract
- 4 large eggs
Instructions
- Prepare the Crust: Preheat your oven to 180°C (350°F). Crush the digestive or graham crackers finely, then mix them with the melted butter and 2 tablespoons of granulated sugar until the crumbs are evenly coated. Press this mixture firmly and evenly into the base of a springform pan to form a compact crust.
- Make the Blueberry Filling: In a bowl, gently toss the fresh blueberries with 1 tablespoon granulated sugar, 1 tablespoon all-purpose flour, and 2 teaspoons lemon juice until the berries are coated evenly. This mixture will add fruity bursts inside the cheesecake.
- Mix the Cheesecake Batter: Using a mixer, beat the full-fat cream cheese until smooth and creamy. Gradually add 260g granulated sugar, mixing well after each addition. Then, incorporate the sour cream, cornstarch, 110g all-purpose flour, vanilla extract, and lastly, the eggs one at a time, beating until the mixture is smooth and consistent.
- Layer the Cheesecake: Spread half of the cheesecake batter over the prepared crust inside the springform pan. Evenly distribute half of the blueberry filling on top of the batter. Then, carefully spoon the remaining cheesecake batter over the berries, followed by the rest of the blueberry mixture on top.
- Prepare the Crumble Topping: In a separate bowl, combine 110g all-purpose flour with 80g dark brown sugar, and cut in 70g cold butter until the mixture resembles coarse crumbs. Sprinkle this crumble evenly over the top of the layered cheesecake and blueberries.
- Bake the Cheesecake: Place the pan on the middle rack of the preheated oven and bake for approximately 85 minutes. The cheesecake should be set around the edges but retain a slight wobble in the center when gently shaken. This ensures a creamy texture inside.
- Cool and Chill: Once baked, remove the cheesecake from the oven and let it cool to room temperature. After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set and develop its flavors before serving.
Notes
- Use full-fat cream cheese for the richest texture and flavor.
- Ensure the butter for the crumble topping is cold to achieve the perfect crumbly texture.
- If fresh blueberries are unavailable, frozen blueberries can be used but do not thaw before mixing.
- The cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
- To prevent cracking, avoid opening the oven door during baking.
