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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Assemble Cheesecake: Pour batter into the prepared crust. Evenly distribute the blueberry mixture on top, followed by sprinkling the crumble over the berries.
- 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.
- Bake: Bake the cheesecake for 1 hour and 20-30 minutes. The center should still have a slight wobble when gently shaken.
- Cool in Oven: Turn off the oven and slightly open the door. Let the cheesecake cool inside the oven for 1 hour.
- Cool to Room Temperature: Remove cheesecake from water bath. Place on a wire rack and cool fully for about 1 hour.
- 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
