Blueberry Crumble Cheesecake Recipe

Introduction

Indulge in the delicious fusion of blueberry crumble and creamy cheesecake with this Blueberry Crumble Cheesecake. Featuring a buttery cookie crust, smooth cheesecake filling, and a generous topping of juicy blueberries and crumble, this dessert offers a delightful balance of textures and flavors perfect for any occasion.

Ingredients

• Cookie Crust: 250g digestive or graham crackers, 2 tablespoons granulated sugar, 75g butter
• Blueberries: 300g fresh blueberries, 1 tablespoon granulated sugar, 1 tablespoon all-purpose flour, 2 teaspoons lemon juice
• Crumble: 110g all-purpose flour, 80g dark brown sugar, 70g butter
• Cheesecake: 800g full fat cream cheese (room temperature), 260g granulated sugar, 200g sour cream (18%, room temperature), 1½ tablespoons cornstarch, 2½ teaspoons vanilla extract, 4 large eggs

Instructions

1. Step 1: Preheat the oven to 160ºC (325ºF) conventional. Line the bottom of a 23 cm (9-inch) springform pan with parchment paper.
2. Step 2: In a food processor, blend the cookies and granulated sugar until fine and sandy. Melt the butter and add to the mixture, blending until combined.
3. Step 3: Press the cookie crumbs into the bottom and up the sides of the springform pan using the bottom of a glass, then bake for 10 minutes. Remove and let cool while keeping the oven on.
4. Step 4: In a small bowl, toss blueberries with granulated sugar, flour, and lemon juice until evenly coated. Set aside.
5. Step 5: Prepare the crumble by mixing flour and brown sugar in a bowl. Melt the butter, pour over the mixture, and stir with a fork until crumbly and no dry flour remains. Set aside.
6. Step 6: Using a mixer, beat the cream cheese on low speed for 1 minute. Add granulated sugar and mix for another minute. Scrape down the bowl and mix for 30 more seconds.
7. Step 7: Combine sour cream and cornstarch until smooth, then add to the cream cheese with vanilla extract. Mix on low speed until blended.
8. Step 8: Add eggs two at a time, mixing on low speed until incorporated after each addition. Scrape down the bowl and mix once more to ensure even blending.
9. Step 9: Pour the cheesecake batter into the springform pan. Evenly distribute the blueberry mixture over the batter, then sprinkle the crumble on top.
10. Step 10: Boil water in a kettle. Place the springform pan inside a 30 cm (12-inch) cake pan. Place this cake pan into a larger baking or roasting pan, then fill with hot water to create a water bath without letting water reach the crust. Alternatively, wrap the springform pan with triple layers of aluminum foil to seal against water.
11. Step 11: Bake for 1 hour and 20-30 minutes. The cheesecake should be slightly wobbly in the center when done.
12. Step 12: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
13. Step 13: Remove the cheesecake from the oven and water bath, then place it on a cooling rack until it reaches room temperature, about 1 hour.
14. Step 14: Refrigerate the cheesecake for at least 6 hours, preferably overnight, before serving to allow it to set fully.

Tips & Variations

• Use a digital scale to weigh your ingredients for the most accurate results, as baking requires precision.
• If fresh blueberries are not available, frozen blueberries can be used but thaw and drain them well to avoid excess moisture.
• For a nutty twist, add 50g chopped almonds or pecans to the crumble topping.
• Ensure the cream cheese and sour cream are at room temperature to avoid lumps in the batter.
• Wrapping the springform pan securely with foil helps prevent water from leaking in during the water bath baking process.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze for up to 1 month; thaw overnight in the fridge before serving. When reheating, allow it to come to room temperature for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used. Make sure to thaw and drain them well to reduce excess moisture, which can affect the cheesecake’s texture.

How do I prevent cracks on the cheesecake surface?

To avoid cracks, bake the cheesecake gently using a water bath and allow it to cool gradually in the oven with the door slightly open. Also, don’t overmix the batter and avoid sudden temperature changes.

Blueberry Crumble Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 82 reviews

Indulge in this Blueberry Crumble Cheesecake, a delightful dessert featuring a luscious cookie crust, smooth cream cheese filling, and a generous topping of juicy blueberries and a buttery crumble. Perfectly baked in a water bath, this American classic offers a harmonious blend of textures and rich flavors.

• Author: Elias
• Prep Time: 45 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 2 hours 10 minutes
• Yield: 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

COOKIE CRUST

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

BLUEBERRIES

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

CRUMBLE

• 110 g all-purpose flour
• 80 g dark brown sugar
• 70 g butter

CHEESECAKE

• 800 g full fat cream cheese, room temperature
• 260 g granulated sugar
• 200 g sour cream (18%), room temperature
• 1 ½ tablespoon cornstarch
• 2 ½ teaspoon vanilla extract
• 4 large eggs

Instructions

1. Prepare the Cookie Crust: Preheat the oven to 160ºC (325ºF) conventional. Line a 23 cm (9-inch) springform pan with parchment paper at the bottom. In a food processor, blend digestive or graham crackers with granulated sugar until finely ground. Melt the butter and combine it with the cracker mixture in the processor until the texture resembles fine sand. Press the crumbs evenly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then allow it to cool completely while keeping the oven on.
2. Mix Blueberries and Crumble: In a small bowl, combine fresh blueberries with granulated sugar, all-purpose flour, and lemon juice; mix well to coat without dry flour remaining. In another bowl, mix together flour and dark brown sugar for the crumble. Melt the butter and pour over the dry mix, blending with a fork until crumbly. Set both blueberry mixture and crumble aside.
3. Make the Cheesecake Filling: Using a hand mixer or stand mixer with paddle attachment, beat cream cheese on low speed for 1 minute until smooth. Add granulated sugar and beat an additional minute on low. Scrape down bowl sides, then mix for 30 more seconds. In a small bowl, whisk sour cream with cornstarch until smooth, then add to the cream cheese mixture along with vanilla extract; combine on low speed. Add eggs two at a time, mixing on low speed until incorporated after each addition. Scrape bowl sides and mix briefly to ensure homogeneity.
4. Assemble the Cheesecake: Pour the cheesecake batter onto the cooled crust in the springform pan. Evenly distribute the blueberry mixture on top, then sprinkle the crumble over the blueberries. Place the springform pan inside a larger 30 cm (12-inch) cake pan.
5. Prepare Water Bath and Bake: Boil water and pour it into the large cake pan until it reaches half the height of the springform pan. Place the cake pan containing the springform pan into an even larger roasting pan to catch any overflow, preventing water from leaking into the crust. Alternatively, tightly wrap the springform pan in triple layers of aluminum foil before placing it in the water bath to seal it from water intrusion. Bake in the preheated oven for 1 hour and 20 to 30 minutes. The center should still be slightly wobbly when gently shaken.
6. Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. Remove the springform pan from the water bath and transfer to a cooling rack. Allow it to cool completely at room temperature for about 1 hour.
7. Chill and Set: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to fully set before serving.

Notes

• Use a digital scale for precise measurements, especially important in baking for best results.
• When preparing the water bath, ensure the springform pan is sealed well to prevent water leakage that can ruin the crust.
• Letting the cheesecake cool slowly in the oven helps prevent cracking.
• This cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
• Room temperature ingredients blend more smoothly and help avoid lumps in the batter.

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