Blueberry Crumble Cheesecake
A delightful dessert combining creamy cheesecake with fresh blueberries and a crunchy crumble topping, perfect for family gatherings or cozy weekends.
Ingredients
Crust
- 250 g digestive or graham crackers, crumbled These crunchy bits add a delightful texture.
- 2 tablespoon granulated sugar Provides sweetness to balance flavors.
- 75 g melted butter Adds richness and helps bind the crust.
Blueberry Mixture
- 300 g fresh blueberries Juicy and vibrant, they offer pop and color.
- 1 tablespoon granulated sugar Enhances the natural sweetness of the berries.
- 1 tablespoon all-purpose flour Helps thicken the blueberry mixture.
- 2 teaspoon lemon juice Brightens up the flavors with a zesty kick.
Cheesecake Filling
- 800 g full-fat cream cheese (room temperature) Creamy and rich, the heart of the cheesecake.
- 260 g granulated sugar Sweetens the cheesecake filling.
- 200 g sour cream (room temperature) Enhances creaminess and adds a slight tang.
- 1.5 tablespoon cornstarch Stabilizes the batter for a perfect texture.
- 2.5 teaspoon vanilla extract Aromatic and sweet, elevating the dessert flavor.
- 4 large eggs Binds everything together, giving structure to the cheesecake.
Crumble Topping
- 110 g all-purpose flour Essential for the crumble topping.
- 80 g dark brown sugar Adds depth and a hint of molasses flavor.
- 70 g butter Creates a beautiful crumble texture.
Instructions
Preparation
- Crush the digestive or graham crackers into fine crumbs using a food processor or by placing them in a resealable bag and crushing with a rolling pin.
- Combine the crumbs with granulated sugar and melted butter in a bowl, mix well, and press into the bottom of a springform pan to form the crust.
- In a mixing bowl, toss fresh blueberries with sugar, all-purpose flour, and lemon juice until evenly coated.
- Spread the blueberry mixture evenly over the prepared crust.
- To prepare the crumble topping, mix all-purpose flour, dark brown sugar, and chilled butter in a bowl until crumbly.
- Sprinkle the crumble topping generously over the blueberries.
Cheesecake Filling
- In a large mixing bowl, beat room temperature cream cheese and granulated sugar until smooth.
- Gradually add sour cream, cornstarch, and vanilla extract, mixing well.
- Add eggs one at a time, mixing gently after each addition.
- Pour the cheesecake filling over the blueberry layer and spread evenly.
Baking
- Preheat the oven to 160°C (320°F).
- Bake the cheesecake for about 60 minutes or until slightly jiggly in the center.
- Allow the cheesecake to cool to room temperature before moving to the refrigerator and chill for at least four hours, or overnight.
Notes
Make sure cream cheese and sour cream are at room temperature for smooth mixing. Don't skip chilling; it enhances flavors and texture.