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Blueberry Crumble Cheesecake Recipe

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  • Author: Chef
  • Total Time: 2 hours 10 minutes plus chilling time
  • Yield: 12 servings

Description

This Blueberry Crumble Cheesecake is a luscious dessert combining a buttery digestive cookie crust, creamy full-fat cream cheese filling, fresh blueberries, and a crunchy crumble topping. Baked in a water bath for a smooth, evenly cooked texture, this cheesecake promises a perfect balance of tangy, sweet, and crumbly flavors, ideal for any special occasion or indulgent treat.

Ingredients

Crust

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

Blueberries and Crumble Topping

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

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. Line a 23 cm (9 inch) springform pan bottom with parchment paper.
  2. Make the cookie crust: In a food processor, blend the digestive crackers with 2 tablespoons granulated sugar until fine crumbs form. Add melted butter and pulse to combine. Press the crumb mixture firmly onto the bottom and sides of the prepared pan using the bottom of a glass. Bake for 10 minutes, then let cool to touch. Keep oven on.
  3. Prepare blueberries: In a small bowl, gently mix the blueberries with 1 tablespoon sugar, 1 tablespoon flour, and lemon juice until coated and no dry flour remains. Set aside.
  4. Make crumble topping: In another bowl, mix 110 g flour and 80 g dark brown sugar. Pour melted butter (70 g) over the mixture and combine with a fork until crumbly and no dry flour remains. Set aside.
  5. Make cheesecake filling: Using a hand mixer or stand mixer with paddle attachment, beat cream cheese on low speed for 1 minute. Add 260 g granulated sugar and continue mixing for 1 minute on low. Scrape down sides and mix an additional 30 seconds.
  6. Add sour cream mixture: In a small bowl, combine sour cream and cornstarch until smooth. Add vanilla extract. Mix on low speed until incorporated into cream cheese mixture.
  7. Add eggs: Add eggs two at a time, mixing on low speed until just combined after each addition. Scrape down sides and mix once more to fully incorporate.
  8. Assemble cheesecake: Pour the batter into the cooled crust. Evenly distribute the blueberry mixture over the batter, then sprinkle the crumble topping on the very top.
  9. Prepare water bath and bake: Boil water in a kettle. Place the springform pan inside a larger 30 cm cake pan, then put that inside an even larger roasting pan. Carefully fill the outer pan with hot water to about halfway up the side of the springform pan, ensuring water does not splash into the crust. Alternatively, wrap the cake pan tightly with a triple layer of aluminum foil before placing it in the water bath to prevent leaks. Bake for 1 hour and 20-30 minutes until the center is slightly jiggly.
  10. Cool cheesecake in oven: Remove cheesecake from oven, gently shake the pan to check wobble, then turn off the oven and leave the door slightly open. Let cheesecake cool inside the oven for 1 hour.
  11. Cool to room temperature: Remove cheesecake from water bath and place on a cooling rack. Allow it to cool fully to room temperature (approx. 1 hour).
  12. Chill and set: Refrigerate the cheesecake for at least 6 hours, preferably overnight, before serving to fully set the texture and flavors.

Notes

  • Using a water bath helps to gently bake the cheesecake for a smooth, creamy texture and reduces cracking.
  • Ensure the crust is fully cooled before adding the filling to avoid a soggy crust.
  • Using full-fat cream cheese and room temperature ingredients results in a creamier, richer cheesecake.
  • The crumble topping adds a delightful texture contrast but can be omitted for a simpler cheesecake.
  • Wrap the springform pan securely with foil if using the water bath method to prevent water leakage.
  • Overbaking can lead to cracking or dry cheesecake; look for slight wobble in center as the doneness indicator.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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