Blueberry Crumble Cheesecake Recipe

Introduction

This Blueberry Crumble Cheesecake combines a buttery cookie crust, creamy cheesecake filling, and a delightful blueberry topping with a crunchy crumble. It’s a perfect dessert for gatherings, offering a balance of sweet, tart, and rich flavors that everyone will love.

Ingredients

• 250 g digestive or graham crackers
• 2 tbsp granulated sugar
• 75 g butter
• 300 g fresh blueberries
• 1 tbsp granulated sugar
• 1 tbsp all-purpose flour
• 2 tsp lemon juice
• 110 g all-purpose flour
• 80 g dark brown sugar
• 70 g butter
• 800 g full fat cream cheese (room temperature)
• 260 g granulated sugar
• 200 g sour cream (18% fat, room temperature)
• 1 1/2 tbsp cornstarch
• 2 1/2 tsp vanilla extract
• 4 large eggs

Instructions

1. Step 1: Preheat your oven to 160ºC (325ºF) conventional. Line the bottom of a 23 cm (9 inch) springform pan with parchment paper.
2. Step 2: In a food processor, combine the digestive or graham crackers with 2 tbsp granulated sugar and blend until the mixture resembles fine sand. Melt 75 g butter, then add it to the food processor and blend again until fully combined.
3. Step 3: Press the cookie crumb mixture firmly into the bottom and up the sides of the springform pan using the bottom of a glass to create an even crust. Bake the crust for 10 minutes, then allow it to cool completely while keeping the oven on.
4. Step 4: In a small bowl, toss the fresh blueberries with 1 tbsp granulated sugar, 1 tbsp all-purpose flour, and 2 tsp lemon juice until no dry flour remains. Set aside.
5. Step 5: Prepare the crumble by mixing 110 g all-purpose flour and 80 g dark brown sugar in another bowl. Melt 70 g butter and pour it over the flour mixture. Use a fork to blend until a crumbly texture forms with no dry flour. Set aside.
6. Step 6: Using a hand mixer or stand mixer with the paddle attachment, beat 800 g cream cheese on low speed for 1 minute. Add 260 g granulated sugar and mix on low for another minute. Scrape down the bowl sides and mix an additional 30 seconds.
7. Step 7: In a small bowl, combine 200 g sour cream and 1 1/2 tbsp cornstarch until smooth. Add this mixture and 2 1/2 tsp vanilla extract to the cream cheese and mix on low until blended.
8. Step 8: Add the 4 eggs two at a time, mixing on low speed after each addition until just combined. Scrape down the bowl sides and mix once more to incorporate all ingredients evenly.
9. Step 9: Pour the cheesecake batter into the springform pan on top of the cooled crust. Evenly distribute the blueberry mixture over the batter, then sprinkle the crumble topping on last.
10. Step 10: Boil water in a kettle. Place the springform pan inside a 30 cm (12 inch) cake pan, then place the cake pan inside a larger roasting pan. Carefully pour hot water into the roasting pan, creating a water bath to surround the cake pan without touching the cheesecake. This prevents water from seeping into the crust.
11. Step 11: Alternatively, wrap a triple layer of aluminum foil securely around the springform pan if you do not use a double pan setup to prevent water from leaking in.
12. Step 12: Bake the cheesecake for 1 hour and 20-30 minutes. After baking, gently shake the pan; the center should still have a slight wobble.
13. Step 13: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
14. Step 14: Remove the cheesecake from the oven and water bath, then place it on a cooling rack to reach room temperature, about 1 hour.
15. Step 15: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to fully set before serving.

Tips & Variations

• For extra flavor, add a teaspoon of lemon zest to the blueberry topping.
• Use seasonal berries like raspberries or blackberries as a variation.
• Ensure cream cheese and sour cream are at room temperature for a smooth batter.
• Wrap the springform pan tightly in foil if using the water bath method to avoid water leaks.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing other fridge odors. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Thaw and drain excess liquid before mixing with sugar and flour to avoid a soggy topping.

How do I prevent cracks in my cheesecake?

Be sure to mix ingredients on low speed to incorporate air gently and use a water bath to maintain even baking temperature. Avoid overbaking and cool the cheesecake gradually in the oven with the door slightly open.

Blueberry Crumble Cheesecake Recipe

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★★★★★

4.9 from 264 reviews

• Author: Julian
• Total Time: 2 hours 10 minutes (plus 6+ hours chilling)
• Yield: 12 servings 1x

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Description

This Blueberry Crumble Cheesecake features a buttery cookie crust, a creamy full-fat cream cheese filling, topped with fresh blueberries and a crumbly topping. Baked in a water bath to ensure a smooth, moist texture, this delicious dessert is perfect for gatherings and special occasions.

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Ingredients

Scale 1x2x3x

Crust

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

Blueberries and Topping

• 300 g fresh blueberries
• 1 tbsp granulated sugar
• 1 tbsp all-purpose flour
• 2 tsp lemon juice
• 110 g all-purpose flour
• 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

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 160ºC (325ºF) conventional setting. Line the bottom of a 23 cm (9 inch) springform pan with parchment paper.
2. Make Cookie Crust: Process the cookies and 2 tbsp granulated sugar in a food processor until fine crumbs form. Add melted butter and blend until combined. Press the crumbs firmly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then cool to touch. Keep the oven on.
3. Prepare Blueberries: In a small bowl, toss fresh blueberries with 1 tbsp granulated sugar, 1 tbsp flour, and lemon juice until no dry flour remains. Set aside.
4. Make Crumble: Combine 110 g flour and 80 g dark brown sugar in a separate bowl. Pour melted 70 g butter over and mix with a fork until crumbly and free of dry flour. Set aside.
5. Make Cheesecake Filling: Using a hand or stand mixer with paddle attachment, beat cream cheese on low speed for 1 minute. Add 260 g sugar and mix for another minute. Scrape bowl sides, then mix another 30 seconds. In a small bowl, whisk sour cream with cornstarch until smooth, then add to cream cheese along with vanilla; mix on low until combined.
6. Add Eggs: Add eggs two at a time, mixing on low speed until combined after each addition. Scrape down sides and gently mix to incorporate fully.
7. Assemble Cheesecake: Pour batter into the prepared crust. Evenly distribute the blueberry mixture on top, followed by sprinkling the crumble over the berries.
8. Prepare Water Bath: Boil water in a kettle. Place the springform pan inside a 30 cm (12 inch) cake pan. Nestle this in a larger baking or roasting pan. Pour hot water into the outer pan to create a water bath, taking care not to let water seep into the cheesecake pan. Alternatively, wrap the springform pan with triple layers of aluminum foil to seal before placing in the water bath.
9. Bake: Bake the cheesecake for 1 hour and 20-30 minutes. The center should still have a slight wobble when gently shaken.
10. Cool in Oven: Turn off the oven and slightly open the door. Let the cheesecake cool inside the oven for 1 hour.
11. Cool to Room Temperature: Remove cheesecake from water bath. Place on a wire rack and cool fully for about 1 hour.
12. Chill: 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 for smooth mixing.
• Use a water bath to prevent cracking and ensure a creamy cheesecake texture.
• Wrap the springform pan well in foil if using the water bath method to prevent leaks.
• The cheesecake should be slightly wobbly in the center when done baking; it will firm up as it cools.
• Letting the cheesecake chill overnight improves flavor and texture.

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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