Description
This Blueberry Crumble Cheesecake features a buttery cookie crust, a creamy full-fat cream cheese filling, topped with fresh blueberries and a sweet crumble. Baked in a water bath for extra moisture and tender texture, it’s the perfect balance of richness and fruity freshness for a delightful dessert.
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
- Preheat Oven and Prepare Pan: Preheat the oven to 160ºC (325ºF) conventional oven. Line the bottom of a 23 cm (9 inch) springform pan with parchment paper.
- Make Cookie Crust: In a food processor, blend the crackers and 2 tablespoons granulated sugar until a fine sandy texture is achieved. Melt the 75 g butter and add to the processor. Blend until combined. Press the mixture firmly into the bottom and sides of the springform pan using the bottom of a glass to create an even layer.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes. Remove and let cool until cool to touch. Keep the oven on.
- Prepare Blueberries: In a bowl, combine the fresh blueberries, 1 tablespoon granulated sugar, 1 tablespoon flour, and 2 teaspoons lemon juice. Mix until no dry flour remains. Set aside.
- Prepare Crumble: In another bowl, mix 110 g flour and 80 g dark brown sugar. Melt 70 g butter and pour over the flour mixture. Use a fork to combine until crumbly with no dry flour left. Set aside.
- Make Cheesecake Batter: Using a hand mixer or stand mixer with paddle attachment, beat cream cheese on low speed for 1 minute until smooth. Add 260 g granulated sugar and beat for another minute on low. Scrape down bowl and mix for 30 more seconds.
- Add Sour Cream Mixture: In a small bowl, stir together 200 g sour cream and 1 ½ tablespoons cornstarch until smooth. Add it along with 2 ½ teaspoons vanilla extract to the cream cheese mixture. Mix on low speed until combined.
- Incorporate Eggs: Add eggs two at a time, mixing on low speed after each addition until combined. Scrape the bowl sides and mix one final time to ensure all ingredients are incorporated.
- Assemble Cheesecake: Pour cheesecake batter over the cooled crust in the springform pan. Evenly distribute the blueberry mixture over the cheesecake batter. Sprinkle the crumble topping evenly over the blueberries.
- Prepare Water Bath and Bake: Boil water in a kettle. Place the springform pan inside a 30 cm (12 inch) cake pan, then place that cake pan inside another baking or roasting pan. Pour hot water into the outer pan carefully until it reaches halfway up the sides of the springform pan to create a water bath. Alternatively, wrap the outside of the springform pan tightly with triple layers of aluminum foil before placing in the water bath to prevent leakage. Bake for 1 hour and 30 minutes at 160ºC (325ºF).
- Cool in Oven: After baking, gently shake the pan to check that the center is slightly wobbly. Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour.
- Cool and Refrigerate: Remove the cheesecake from the water bath and place on a cooling rack. Allow it to cool completely to room temperature, about 1 hour. Then refrigerate for at least 6 hours or preferably overnight before serving.
Notes
- Weigh ingredients for precise baking as cup measurements can vary.
- Ensure the crust is well packed to avoid crumbling when serving.
- Use room temperature cream cheese and sour cream for a smoother batter.
- Be careful to seal the springform pan properly when using the water bath to prevent water from leaking into the cheesecake.
- Cooling gradually in the oven prevents cracks on the cheesecake surface.
- For best texture and flavor, refrigerate overnight before serving.
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
