Introduction

This Blueberry Crumble Cheesecake combines a buttery cookie crust with creamy cheesecake filling, topped with fresh blueberries and a crunchy crumble. It’s a delightful dessert perfect for gatherings or a special treat at home. With its balance of sweet and tangy flavors, it’s sure to impress your guests!

A slice of blueberry cheesecake sits on a white plate with a white marbled background. The slice has three visible layers: a golden brown crumbly graham cracker crust at the bottom, a thick creamy white cheesecake layer in the middle, and a crumbly light brown streusel topping with scattered dark purple blueberries mixed in. The blueberries’ juice slightly bleeds into the cheesecake layer near the top edge, adding some purple-red streaks. There are whole blueberries placed on the plate around the cheesecake. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 160ºC (325ºF) using a conventional setting. Line the bottom of a 23 cm (9 inch) springform pan with parchment paper.
Step 2: In a food processor, blend the crackers and 2 tablespoons granulated sugar until fine and sand-like. Melt 75 g butter, then add it to the processor and blend with the crumbs until combined.
Step 3: Press the cookie crumb mixture firmly into the bottom and up the sides of the prepared springform pan, using the bottom of a glass to flatten it evenly.
Step 4: Bake the crust for 10 minutes, then let it cool until it is cool to the touch. Keep the oven on for later steps.
Step 5: While the crust bakes, prepare the blueberry topping and crumble. In a small bowl, mix the blueberries with 1 tablespoon granulated sugar, 1 tablespoon flour, and lemon juice until no dry flour remains. Set aside.
Step 6: For the crumble, combine 110 g flour and 80 g dark brown sugar in a bowl. Melt 70 g butter and pour it over the flour mixture. Use a fork to mix until crumbly and no dry flour remains. Set aside.
Step 7: Using a hand mixer or stand mixer with a paddle attachment, beat the cream cheese on low speed for 1 minute. Add 260 g granulated sugar and mix for another 1 minute on low. Scrape down the bowl sides and mix an additional 30 seconds.
Step 8: In a separate bowl, whisk together sour cream and cornstarch until smooth. Add this mixture along with vanilla extract to the cream cheese and blend on low speed until combined.
Step 9: Add the eggs two at a time, mixing on low speed after each addition until incorporated. Scrape the bowl sides and mix once more to fully incorporate all ingredients.
Step 10: Pour the cheesecake batter over the cooled crust in the springform pan. Gently spoon the blueberry mixture evenly on top of the batter, then sprinkle the crumble over the blueberries.
Step 11: Boil water in a kettle. Place the springform pan inside a 30 cm (12 inch) cake pan, then put the cake pan into a larger baking or roasting pan. Pour the hot water into the outer pan to create a water bath, ensuring no water touches the crust.
Step 12: Alternatively, wrap the springform pan with a triple layer of aluminium foil to seal against water before placing it in the water bath. Ensure it is tightly sealed to prevent leaks.
Step 13: Bake the cheesecake for 1 hour and 20 to 30 minutes. The center should still have a slight wobble when gently shaken.
Step 14: Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for 1 hour.
Step 15: Remove the cheesecake from the oven and water bath, then place it on a cooling rack to cool completely to room temperature, about 1 hour.
Step 16: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to fully set before serving.

Tips & Variations

Use frozen blueberries if fresh are not available; thaw and drain excess liquid before mixing.
For extra flavor, add a teaspoon of lemon zest to the blueberry mixture.
Swap the crumble topping for toasted almond flakes for a nutty twist.
Make sure all dairy ingredients are at room temperature to prevent lumps and ensure smooth batter.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it well wrapped to prevent it from absorbing other fridge odors. When ready to serve, let it sit at room temperature for 10-15 minutes for the best texture. The cheesecake can also be frozen for up to one month; thaw overnight in the fridge before serving.

How to Serve

A slice of crumb-topped cheesecake sits on a white plate with a white marbled background, showing three clear layers: a light golden brown crumbly crust, a thick creamy white cheesecake filling in the middle, and a crumbly, textured golden brown topping mixed with dark purple blueberries that are slightly spilling into the cheesecake layer. The main cake is in the foreground, with the slice slightly rotated to show its height and texture, and a few loose blueberries are scattered around the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of berry instead of blueberries?

Yes, you can substitute blueberries with raspberries, blackberries, or a mix of berries. Adjust the sugar slightly depending on the tartness of the fruit.

Do I need to bake the cheesecake in a water bath?

Using a water bath helps the cheesecake cook evenly and prevents cracking by maintaining moisture around the pan. While not mandatory, it is highly recommended for the best texture and appearance.