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Blueberry Crumble Cheesecake Recipe

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★★★★★

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.

Ingredients

Scale

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

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