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Blueberry Crumble Cheesecake Recipe

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★★★★★

4.7 from 107 reviews

Delight in the perfect blend of a buttery cookie crust, smooth and creamy cheesecake filling, with a luscious topping of juicy blueberries and a crunchy crumble. This Blueberry Crumble Cheesecake offers a symphony of textures and flavors, all baked to perfection with a gentle water bath method for creamy, crack-free results.

Ingredients

Scale

Cookie Crust

  • 250 g digestive or graham crackers
  • 2 tablespoons granulated sugar
  • 75 g butter, melted

Blueberries

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

Crumble

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

Cheesecake Filling

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

Instructions

  1. Prepare the Cookie Crust: Preheat your oven to 160ºC (325ºF) using a conventional setting. Line a 23 cm (9-inch) springform pan with parchment paper on the bottom. In a food processor, pulse the digestive or graham crackers with 2 tablespoons of granulated sugar until they form a fine, sand-like texture. Add the melted butter and blend until well combined. Press this mixture firmly into the bottom and up the sides of the springform pan using the bottom of a glass to compact it evenly. Bake for 10 minutes, then remove and let cool while keeping the oven on.
  2. Prepare Blueberries and Crumble: In a small bowl, combine fresh blueberries with 1 tablespoon granulated sugar, 1 tablespoon all-purpose flour, and 2 teaspoons lemon juice; mix well until no dry flour remains. Set aside. For the crumble topping, thoroughly mix 110 g flour with 80 g dark brown sugar in a separate bowl. Pour melted butter (70 g) over the flour mixture and use a fork to mix until crumbly with no dry flour left. Set this aside as well.
  3. Make the Cheesecake Filling: Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on low speed for 1 minute until smooth. Add 260 g granulated sugar and mix for an additional minute on low speed. Scrape down the bowl sides and mix for 30 seconds more. In a small bowl, blend sour cream and cornstarch until smooth; add to the cream cheese along with vanilla extract, and mix on low until fully incorporated. Add eggs two at a time, mixing on low speed after each addition until combined. Scrape the bowl and mix once more to ensure a smooth batter.
  4. Assemble and Bake: Pour the cheesecake batter evenly into the prepared crust. Evenly distribute the blueberry topping over the cheesecake batter, then sprinkle the crumble mixture on top. Boil water in a kettle for the water bath. Place the springform pan inside a 30 cm (12 inch) cake pan, then place this cake pan in a larger roasting pan or baking dish. Carefully pour the hot water around the pan to create a water bath without allowing water to enter the cheesecake pan. Alternatively, wrap the springform pan securely in a triple layer of aluminum foil to prevent leaks before placing it in the water bath. Bake for 1 hour and 20 to 30 minutes, until the cheesecake is mostly set but still slightly wobbly in the center.
  5. Cool and Chill: When baking completes, gently jiggle the pan to check for a slight wobble in the center. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. Then remove the cheesecake from the water bath and place it on a cooling rack to cool to room temperature, about 1 hour. Finally, refrigerate the cheesecake for at least 6 hours, preferably overnight, before serving to allow it to fully set and develop flavors.

Notes

  • Using a water bath ensures the cheesecake bakes evenly and prevents cracking.
  • Ensure all refrigerated ingredients like cream cheese and sour cream are at room temperature for a smooth batter.
  • Press the crust firmly to avoid crumbling when slicing.
  • Make sure to wrap the springform pan securely with foil if using the water bath method to avoid water seepage.
  • Allow the cheesecake adequate chilling time in the refrigerator for best texture and flavor.

Keywords: blueberry, cheesecake, crumble, dessert, baked cheesecake, springform pan, water bath

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