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Blueberry Crumble Cheesecake Recipe

Blueberry Crumble Cheesecake Recipe
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★★★★★

5 from 10 reviews

This Blueberry Crumble Cheesecake combines a crunchy digestive cookie crust with a creamy, rich cheesecake filling topped with fresh blueberries and a deliciously sweet crumble. Baked in a water bath for smooth texture and a slight wobble in the middle, it’s a perfect dessert to impress with layers of flavor and texture.

Ingredients

Scale

Cookie Crust

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

Blueberries

  • 300 g fresh blueberries
  • 1 tablespoon granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 teaspoons lemon juice

Crumble

  • 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 ½ tablespoons cornstarch
  • 2 ½ teaspoons vanilla extract
  • 4 large eggs

Instructions

  1. Prepare the Cookie Crust: Preheat your oven to 160ºC (325ºF) and line a 23 cm (9 inch) springform pan with parchment paper. In a food processor, blend the digestive or graham crackers with sugar until fine like sand. Mix in the melted butter until combined. Press this mixture evenly into the bottom and up the sides of your springform pan. Bake for 10 minutes, then cool until touchable. Keep the oven on.
  2. Prepare Blueberries and Crumble: For the blueberry topping, combine fresh blueberries, granulated sugar, flour, and lemon juice in a bowl, mixing until no dry flour remains. Set aside. For the crumble, mix flour and dark brown sugar in another bowl, then add melted butter and mix with a fork until crumbly. Set aside both.
  3. Make the Cheesecake Filling: Using a hand or stand mixer, beat cream cheese on low speed for 1 minute until smooth. Gradually add sugar and mix for another minute. Scrape down the bowl and mix for 30 seconds more. In a separate bowl, mix sour cream and cornstarch until smooth, then add to the cream cheese mixture with vanilla extract and combine on low speed. Add eggs two at a time, mixing well after each addition. Scrape the bowl and do a final mix to incorporate all.
  4. Assemble and Bake: Pour the cheesecake filling into the prepared crust. Evenly distribute the blueberry mixture on top, then sprinkle the crumble over blueberries. Place the springform pan inside a larger 30 cm (12 inch) cake pan and fill that pan with boiling water to create a water bath. Alternatively, wrap the springform pan carefully in triple layers of aluminum foil to avoid leaks before placing in the water bath. Bake for 1 hour and 20 to 30 minutes until the center is slightly wobbly when gently shaken.
  5. Cool and Chill: Turn off the oven and keep the door ajar, letting the cheesecake cool in the oven for 1 hour. Then remove from oven and water bath, placing on a cooling rack to cool to room temperature (about 1 hour). Chill in the refrigerator for at least 6 hours or overnight for best results before serving.

Notes

  • Weigh your ingredients for precision, especially the cream cheese and flour.
  • Do not overmix the batter to avoid cracks in the cheesecake.
  • The water bath helps prevent cracking and ensures creamy texture.
  • Ensure the springform pan is well sealed in the water bath to prevent water seepage.
  • Letting the cake cool gradually in the oven helps prevent cracks.
  • Best served chilled and can be stored refrigerated for up to 3 days.

Nutrition

Keywords: Blueberry cheesecake, crumble topping, creamy cheesecake, water bath cheesecake, dessert recipe

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