Description
This Blueberry Crumble Cheesecake features a crunchy cookie crust, a luscious cream cheese filling, fresh blueberries, and a buttery crumble topping. Baked in a water bath to ensure creamy texture, this dessert is perfect for any special occasion or a delightful treat.
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
- Prepare the 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 the digestive or graham crackers with granulated sugar until fine crumbs form. Melt the butter and add it to the crumbs, blending again until combined. Press the mixture firmly into the bottom and up the sides of the springform pan using the bottom of a glass. Bake for 10 minutes, then let it cool to touch, keeping the oven on.
- Prepare blueberries and crumble: In a small bowl, mix blueberries with granulated sugar, all-purpose flour, and lemon juice until no dry flour remains. Set aside. In another bowl, combine all-purpose flour and dark brown sugar. Melt the butter and pour over the flour mixture, mixing with a fork until it forms a crumbly texture without dry flour. Set aside.
- Make the cheesecake filling: Using a hand mixer or stand mixer with paddle attachment, beat the cream cheese on low speed for 1 minute until creamy. Add granulated sugar and mix for an additional minute on low. Scrape down the bowl sides and mix 30 more seconds. In a small bowl, whisk sour cream and cornstarch until smooth, then add to the cream cheese mixture along with vanilla extract. Mix on low speed until combined. Add eggs two at a time, mixing after each addition until incorporated. Scrape down the bowl and mix briefly to ensure all ingredients are combined.
- Assemble and bake: Pour the cheesecake batter over the cooled crust. Evenly distribute the blueberry mixture atop the batter, then sprinkle the crumble on top. Boil water in a kettle. Place the springform pan inside a 30 cm (12 inch) cake pan, then place the cake pan inside a larger roasting pan and fill it with hot water to create a water bath. Alternatively, wrap the springform pan with triple layers of aluminum foil to prevent leaks before placing it in the water bath. Bake for 1 hour and 30 minutes. The cheesecake should still be slightly wobbly in the center when done.
- Cool and set: Turn off the oven and prop the door slightly open. Let the cheesecake cool inside the oven for 1 hour. Remove from the water bath and transfer to a cooling rack, letting it cool to room temperature for about 1 hour. Refrigerate the cheesecake for at least 6 hours, preferably overnight, before serving.
Notes
- For best results, weigh ingredients with a digital scale instead of relying on cup measurements.
- Be sure to wrap the springform pan thoroughly if using the water bath method to avoid water leakage.
- The cheesecake should remain slightly jiggly in the center after baking to achieve a creamy texture.
- Allowing the cake to cool slowly in the oven helps prevent cracks.
- Use full-fat cream cheese and sour cream for the creamiest texture.
- Fresh blueberries can be substituted with frozen ones if thawed and drained well.
- Leftovers keep well refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 120 mg
