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Blueberry Crumble Cheesecake Recipe

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4 from 13 reviews

This Blueberry Crumble Cheesecake combines a buttery cookie crust, juicy fresh blueberries, and a rich, creamy cheesecake filling topped with a sweet crumble. Baked in a water bath for a perfectly smooth texture, this dessert is ideal for celebrations or a special treat.

Ingredients

Cookie Crust

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

Blueberries and Crumble

  • 300 g fresh blueberries
  • 1 tbsp granulated sugar
  • 1 tbsp all-purpose flour
  • 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 Oven and Prepare Pan: Preheat the oven to 160ºC (325ºF) conventional. Line the bottom of a 23 cm (9 inch) springform pan with parchment paper.
  2. Make Cookie Crust: In a food processor, combine cookies and granulated sugar until fine sand-like crumbs form. Add melted butter and blend until combined. Press the mixture firmly into the base and up the sides of the prepared pan. Bake for 10 minutes, then allow to cool completely with oven still on.
  3. Prepare Blueberries: Mix blueberries with granulated sugar, flour, and lemon juice in a small bowl until fully coated with no dry flour left. Set aside.
  4. Make Crumble Topping: Combine flour and dark brown sugar in a bowl. Pour melted butter over mixture and use a fork to mix until crumbly with no dry flour. 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 granulated sugar and mix for another minute. Scrape bowl sides and mix 30 seconds more.
  6. Add Sour Cream Mixture: In a small bowl, combine sour cream and cornstarch until smooth. Add to cream cheese mixture along with vanilla extract and mix on low until combined.
  7. Add Eggs: Add eggs two at a time, mixing on low speed until incorporated after each addition. Scrape bowl sides and give a final mix to ensure all ingredients are well combined.
  8. Assemble Cheesecake: Pour batter over cooled crust. Evenly distribute blueberry mixture over batter, then sprinkle crumble topping on top.
  9. Prepare Water Bath: Bring water to boil in a kettle. Place the springform pan inside a 30 cm (12 inch) cake pan, then place that inside another larger baking or roasting pan. Fill outer pan with hot water carefully avoiding splash into the cheesecake pan.
  10. Optional Foil Seal: Alternatively, wrap the cake pan in triple-layer aluminum foil to seal against water leaks when placing in water bath, ensuring no water seeps into crust.
  11. Bake Cheesecake: Bake for 1 hour and 20–30 minutes. The center should still be slightly wobbly when gently shaken.
  12. Cool in Oven: Turn oven off and leave door slightly open. Let cheesecake cool inside oven for 1 hour.
  13. Cool on Rack: Remove cheesecake from oven and water bath. Place on a wire rack and cool to room temperature for about 1 hour.
  14. Chill to Set: Refrigerate cheesecake for at least 6 hours, preferably overnight, before serving.

Notes

  • Using a water bath ensures gentle, even cooking to avoid cracking in the cheesecake.
  • Room temperature cream cheese and sour cream help create a smooth batter without lumps.
  • Triple-wrap the springform pan in foil if opting for the water bath with foil method to prevent water leakage.
  • For best texture, allow cheesecake to chill overnight before slicing.
  • Press crust firmly into pan for a sturdy base that holds the filling well.

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