Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Crumble Cheesecake Recipe

★★★★★

5 from 120 reviews
  • Author: Matteo
  • Total Time: 2 hours 10 minutes
  • Yield: 12 servings 1x

Description

This Blueberry Crumble Cheesecake features a buttery digestive cookie crust, a creamy full-fat cream cheese filling, and a fresh blueberry topping crowned with a sweet crumbly topping. Baked in a water bath to ensure a smooth and moist texture, this cheesecake offers a perfect balance of blueberry freshness and decadent richness, ideal for dessert lovers seeking a classic treat with a fruity twist.

Ingredients

Scale

Cookie Crust

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

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
  • 80 g dark brown sugar
  • 70 g butter

Cheesecake Filling

  • 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

  1. Preheat Oven and Prepare Pan: Preheat the conventional oven to 160ºC (325ºF). Line the bottom of a 23 cm (9 inch) springform tin with parchment paper to prevent sticking.
  2. Make Cookie Crust: In a food processor, blend digestive or graham crackers with 2 tbsp granulated sugar until fine and sand-like. Melt 75 g butter and add to the mixture, blending until evenly combined. Press the crumb mixture firmly into the base and up the sides of the springform pan. Bake for 10 minutes, then allow the crust to cool completely while keeping the oven on.
  3. Prepare Blueberries: In a small bowl, gently mix 300 g fresh blueberries with 1 tbsp granulated sugar, 1 tbsp all-purpose flour, and 2 tsp lemon juice until coated and no flour remains. Set aside.
  4. Prepare Crumble Topping: Combine 110 g all-purpose flour and 80 g dark brown sugar in another bowl. Melt 70 g butter and pour over the dry mix. Using a fork, mix until a crumbly texture forms and no dry flour remains. Set aside.
  5. Make Cheesecake Filling: Using a hand mixer or stand mixer with paddle attachment, beat 800 g full-fat cream cheese at low speed for 1 minute until smooth. Add 260 g granulated sugar and mix for another minute on low speed. Scrape bowl sides and mix for 30 more seconds.
  6. Add Sour Cream Mixture: In a small bowl, combine 200 g sour cream with 1 1/2 tbsp cornstarch until smooth. Add this mixture along with 2 1/2 tsp vanilla extract to the cream cheese mixture and mix on low speed until just combined.
  7. Incorporate Eggs: Add 4 large eggs, two at a time, mixing on low speed after each addition until fully incorporated. Scrape the bowl sides and mix gently to ensure even blending without incorporating excess air.
  8. Assemble Cheesecake: Pour the batter into the prepared springform pan. Evenly distribute the blueberry mixture over the top, then sprinkle the crumble topping on the blueberries.
  9. Prepare Water Bath: Boil water in a kettle. Place the springform pan inside a 30 cm (12 inch) cake pan, then put this within another large baking or roasting pan. Pour boiling water into the outer pan to create a water bath that prevents water from seeping into the crust. Alternatively, wrap the springform pan triple-layered with aluminum foil for sealing against water, ensuring no leaks.
  10. Bake Cheesecake: Bake in the preheated oven for 1 hour and 20-30 minutes. The cheesecake should have a slight wobble in the center when done.
  11. Cool in Oven: Turn off the oven, slightly open the door, and allow the cheesecake to cool inside for 1 hour gradually to prevent cracking.
  12. Finish Cooling: Remove from the oven and water bath, place on a cooling rack, and let it cool to room temperature for about 1 hour.
  13. Chill and Set: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to firm up before serving.

Notes

  • Ensure cream cheese and sour cream are at room temperature for a smoother batter and to prevent lumps.
  • Using a water bath is crucial to avoid cracks and create a creamy texture in the cheesecake.
  • Press the crust firmly to avoid it crumbling apart when serving.
  • The crumble topping adds a delightful texture contrast—do not skip it.
  • Let the cheesecake chill thoroughly for the best texture; overnight chilling yields optimal results.
  • Handle the cake gently when shaking to test doneness to prevent disturbing the structure.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Blueberry cheesecake, crumble topping, baked cheesecake, blueberry dessert, creamy cheesecake

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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