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Blueberry Crumble Cheesecake Recipe

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★★★★★

4.2 from 20 reviews

This Blueberry Crumble Cheesecake combines a buttery digestive cookie crust, a creamy full-fat cream cheese filling, fresh blueberries, and a crunchy brown sugar crumble topping. Baked in a water bath for a smooth, velvety texture, it’s perfect for a decadent dessert that serves 12 and is ideal for special occasions or gatherings.

Ingredients

Scale

Cookie Crust

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

Blueberry Topping

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

Crumble Topping

  • 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

  1. Preheat Oven and Prepare Pan: Preheat your conventional oven to 160ºC (325ºF). Line the bottom of a 23 cm (9 inch) springform pan with parchment paper to prevent sticking.
  2. Make the Cookie Crust: Crush the digestive or graham crackers with 2 tablespoons of sugar using a food processor until you achieve a fine sand-like texture. Melt the butter and blend it with the crushed cookies until thoroughly combined.
  3. Form and Bake Crust: Press the cookie crumb mixture evenly into the bottom and up the sides of the prepared springform pan using the bottom of a glass to compact it well. Bake in the oven for 10 minutes, then allow it to cool completely at room temperature with the oven still on.
  4. Prepare Blueberry Topping: In a small bowl, mix the blueberries with 1 tablespoon sugar, 1 tablespoon flour, and lemon juice until no dry flour remains. Set aside.
  5. Prepare Crumble Topping: Combine 110 g flour and 80 g brown sugar in a bowl. Pour melted butter over it and use a fork to mix until crumbly with no dry flour left. Set aside with the blueberry mixture.
  6. Make Cheesecake Filling: Using a hand mixer or stand mixer with paddle attachment, beat the cream cheese on low speed for 1 minute. Add 260 g granulated sugar and mix for another minute. Scrape the bowl sides and beat for 30 seconds more.
  7. Add Sour Cream Mixture: In a separate bowl, combine 200 g sour cream and 1 ½ tablespoons cornstarch until smooth. Add this mixture along with 2 ½ teaspoons vanilla extract to the cream cheese, mixing on low speed until fully incorporated.
  8. Incorporate Eggs: Add eggs two at a time, mixing on low speed until just combined after each addition. Scrape down bowl sides once all eggs are added and mix briefly to blend everything evenly.
  9. Assemble the Cheesecake: Pour the cheesecake batter into the cooled cookie crust. Evenly distribute the blueberry topping over the batter, then sprinkle the crumble topping on top.
  10. Prepare Water Bath: Boil water in a kettle. Place the springform pan inside a larger 30 cm (12 inch) cake pan, then place this cake pan inside a roasting pan or another baking pan. Pour the hot water into the outer pan to come halfway up the sides of the cake pan—this water bath prevents cracking and ensures even baking. Alternatively, wrap a triple layer of aluminum foil around the springform pan to prevent water leakage if not using the nested pan method.
  11. Bake the Cheesecake: Bake for 1 hour and 20 to 30 minutes at 160ºC (325ºF). The cheesecake should be slightly wobbly in the center when done.
  12. Cool in Oven: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside for 1 hour to prevent cracks caused by rapid temperature changes.
  13. Cool and Chill: Remove the cheesecake from the water bath and place on a cooling rack. Allow to cool fully to room temperature (about 1 hour). Then refrigerate for at least 6 hours, preferably overnight, before serving to set.

Notes

  • For best results, use full-fat cream cheese and sour cream at room temperature to ensure smooth batter without lumps.
  • Press the cookie crust firmly to avoid it crumbling when sliced.
  • Water bath helps keep the cheesecake creamy and prevents cracking.
  • If wrapping with foil, ensure the seal is tight to prevent water seepage into the crust.
  • The slight wobble in the cheesecake center when done will firm up as it chills.
  • This cheesecake keeps well covered in the fridge for up to 3 days.

Keywords: blueberry cheesecake, crumble topping, baked cheesecake, blueberry dessert, cream cheese dessert, springform pan cheesecake

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