Description
This Blueberry Crumble Cheesecake features a buttery digestive cookie crust, a rich and creamy full-fat cream cheese filling, topped with fresh blueberries and a sweet crumble topping. Baked in a water bath to keep it moist and perfectly textured, this dessert is a deliciously indulgent treat perfect for any occasion.
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 325ºF (160ºC). Line a 9-inch (23 cm) springform pan with parchment paper. In a food processor, blend the digestive or graham crackers and granulated sugar until fine. Melt the butter and add it to the processor. Blend again until the mixture resembles wet sand. Press the cookie crust evenly into the bottom and up the sides of the pan using the bottom of a glass until well packed. Bake for 10 minutes and let cool while keeping the oven on.
- Prepare Blueberries and Crumble: In a small bowl, combine fresh blueberries, granulated sugar, flour, and lemon juice. Mix until no dry flour remains. Set aside. In another bowl, mix flour and dark brown sugar, then pour melted butter over it. Use a fork to mix until a crumbly texture forms. Set aside.
- Make the Cheesecake Filling: Using a hand mixer or stand mixer with paddle attachment, cream the cream cheese on low speed for 1 minute. Add granulated sugar and mix for another minute on low speed. Scrape sides and mix for 30 seconds more. In a separate bowl, mix sour cream and cornstarch until smooth. Add mixture and vanilla extract to cream cheese and blend on low speed until combined.
- Add Eggs: Add eggs two at a time, mixing on low speed until combined after each addition. Scrape down sides and mix a final time to ensure all ingredients are fully incorporated.
- Assemble and Bake: Pour cheesecake batter into the springform pan over the cooled crust. Evenly distribute the blueberry mixture on top, then sprinkle the crumble over blueberries. Place the springform pan inside a 12-inch cake pan. Place this cake pan into another larger baking or roasting pan and fill the outer pan with hot water (water bath) to just below the cake pan rim. Alternatively, wrap the springform pan in a triple layer of aluminum foil to prevent water leaks. Bake in the preheated oven for 1 hour 30 minutes. The center should still be slightly wobbly.
- Cool the Cheesecake: Turn off the oven and leave the door slightly open. Let the cheesecake cool in the oven for 1 hour. Remove from the water bath and place on a cooling rack to cool completely to room temperature, about 1 hour.
- Chill: Refrigerate the cheesecake for at least 6 hours, preferably overnight to fully set before serving.
Notes
- For best results, weigh ingredients for accuracy as baking requires precision.
- Use a water bath to prevent cracking and ensure creamy texture in the cheesecake.
- If you don’t have a food processor, crush the cookies in a sealed bag with a rolling pin.
- Room temperature ingredients help to achieve a smooth batter.
- Make sure the springform pan is well sealed with foil if using the water bath method to avoid water leakage.
- The cheesecake will be slightly jiggly in the center when done; it firms up as it cools and chills.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 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
