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Blueberry Crumble Cheesecake

Delightful Blueberry Crumble Cheesecake You Must Try Tonight

Savor the deliciousness of Blueberry Crumble Cheesecake, a delightful dessert bursting with flavor.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Cooling Time 6 hours
Total Time 7 hours 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Crust
  • 200 grams Digestive or Graham Crackers Forms the base of the crust.
  • 50 grams Granulated Sugar Adds sweetness.
  • 100 grams Butter Binds the crust together.
For the Blueberry Filling
  • 400 grams Fresh Blueberries Provides vibrant flavor and moisture.
  • 30 grams All-Purpose Flour Thickens the blueberry mixture.
  • 2 tablespoons Lemon Juice Brightens the flavor of blueberries.
For the Cheesecake Mixture
  • 500 grams Full Fat Cream Cheese Creates the creamy filling.
  • 200 grams Sour Cream Adds tanginess and moisture.
  • 30 grams Cornstarch Stabilizes the filling.
  • 1 teaspoon Vanilla Extract Enhances sweetness and aroma.
  • 3 large Large Eggs Essential for structure.
For the Crumble Topping
  • 100 grams All-Purpose Flour Forms the base of the crumble.
  • 50 grams Dark Brown Sugar Adds depth to the crumble.
  • 50 grams Butter Creates a rich texture.

Equipment

  • Springform pan
  • Mixing Bowl
  • Fork
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160ºC (325ºF). Prepare the springform pan by lining the bottom with parchment paper.
  2. In a mixing bowl, combine digestive or graham cracker crumbs with granulated sugar and melted butter. Press this mixture firmly into the springform pan. Bake for 10 minutes, then cool.
  3. Toss fresh blueberries with sugar, all-purpose flour, and lemon juice in a medium bowl. Set aside.
  4. Mix together more all-purpose flour and dark brown sugar in another bowl. Melt butter and stir into the dry mixture until crumbly.
  5. Beat the full-fat cream cheese until creamy. Gradually add granulated sugar, then add sour cream, cornstarch, vanilla extract, and eggs. Mix until smooth.
  6. Pour the cheesecake batter into your cooled crust. Add the blueberry mixture on top and sprinkle crumble topping over it.
  7. Bake in a water bath for 1 hour and 20-30 minutes. Cool for 1 hour in the oven with the door ajar, then refrigerate for at least 6 hours.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Allow cheesecake to chill overnight for best flavor and texture. Use room temperature cream cheese for a smooth batter.

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