Description
Blueberry Crumble Cheesecake combines a buttery cookie crust with luscious cream cheese filling, topped with fresh blueberries and a crunchy brown sugar crumble. This decadent dessert is baked in a water bath to ensure a creamy texture and is perfect for impressing guests at any gathering.
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 your oven to 160ºC (325ºF) conventional. Line the bottom of a 23 cm (9 inch) springform pan with parchment paper. In a food processor, blend digestive or graham crackers with granulated sugar until it resembles fine sand. Melt the butter and blend with the cracker mixture until combined.
- Form and Bake Crust: Press the crumb mixture firmly into the bottom and up the sides of the springform pan using the bottom of a glass. Bake for 10 minutes until set and then let it cool while keeping the oven on.
- Prepare Blueberries and Crumble: In a bowl, toss the blueberries with granulated sugar, all-purpose flour, and lemon juice until no dry flour remains. Set aside. For the crumble, combine flour and dark brown sugar in another bowl. Melt butter and pour over the flour mixture. Mix with a fork until crumbly with no dry flour left. Set aside.
- Make Cheesecake Filling: Using a hand mixer or stand mixer with paddle attachment, beat cream cheese on low speed for 1 minute. Add granulated sugar and mix for another minute on low. Scrape down bowl. In a small bowl, combine sour cream and cornstarch until smooth. Add sour cream mixture and vanilla extract to cream cheese and mix until combined.
- Add Eggs: Add eggs two at a time, mixing on low speed until each addition is incorporated. Scrape bowl sides and mix once more to ensure even blending.
- Assemble Cheesecake: Pour cheesecake batter onto cooled crust. Distribute blueberries evenly on top, then sprinkle crumble evenly over the blueberries.
- Prepare Water Bath and Bake: Boil water in a kettle. Place springform pan in a larger 30 cm (12 inch) cake pan, then place that pan inside another baking or roasting pan. Pour hot water into the outer pan, about halfway up the side of the springform pan, being careful not to let water get inside the cake pan. Alternatively, wrap the springform pan in triple layers of aluminum foil to prevent leaks if you prefer.
- Bake Cheesecake: Bake in preheated oven for 1 hour and 30 minutes. The cheesecake should still have a slight wobble in the center when gently shaken.
- Cool and Set: Turn off the oven and leave the door slightly open. Let the cheesecake cool in the oven for 1 hour. Remove from water bath and place on a cooling rack to cool to room temperature for about 1 hour.
- Refrigerate: Cover and refrigerate the cheesecake for at least 6 hours, preferably overnight, before serving to allow it to fully set.
Notes
- Use a digital scale for accurate measurement of ingredients, especially important for baking precision.
- Ensure the cream cheese and sour cream are at room temperature to avoid lumps in the batter.
- The water bath prevents cracking and ensures an even bake with a creamy texture.
- If aluminum foil is used to wrap the springform pan, make sure it is securely sealed to avoid water leakage.
- Letting the cheesecake cool gradually in the oven helps prevent cracks.
- The slight wobble in the center after baking is normal and desired.
- For a firmer cheesecake, chill overnight before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 120 mg
