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Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake: Creamy Bliss with a Crunch

A delightful Blueberry Crumble Cheesecake with a creamy filling and buttery crumble topping, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Cooling Time 6 hours
Total Time 7 hours 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 grams Digestive or Graham Crackers Substitute with Oreos for a chocolate twist.
  • 50 grams Granulated Sugar Sweetens both the crust and blueberry mixture.
  • 100 grams Butter Can substitute with coconut oil for dairy-free.
For the Blueberry Filling
  • 400 grams Fresh Blueberries Frozen blueberries work too; do not thaw.
  • 30 grams All-Purpose Flour Thickens the blueberry mixture.
  • 15 ml Lemon Juice Brightens blueberry flavor.
  • 100 grams Dark Brown Sugar Contributes depth and moisture; can use light brown.
For the Cheesecake Layer
  • 500 grams Full Fat Cream Cheese For a creamy texture.
  • 250 grams Sour Cream Can substitute with full-fat Greek yogurt.
  • 30 grams Cornstarch Helps stabilize the filling.
  • 5 ml Vanilla Extract Enhances overall flavor.
  • 3 large Large Eggs Binds the mixture.
For the Crumble Topping
  • 50 grams All-Purpose Flour For the topping's texture.
  • 50 grams Dark Brown Sugar Can substitute with light brown sugar.
  • 50 grams Butter Can use dairy-free butter for vegan.

Equipment

  • 9-inch springform pan
  • food processor
  • Mixing bowls
  • Electric mixer
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper.
  2. Blend digestive or graham crackers with granulated sugar until fine crumbs form. Melt butter and combine it with the crumb mixture. Press this mixture into the bottom of the prepared pan. Bake for about 10 minutes until lightly golden.
  3. In a mixing bowl, toss fresh blueberries with granulated sugar, flour, and lemon juice until well coated. Let sit.
  4. Combine all-purpose flour with dark brown sugar. Melt butter and mix until it resembles coarse crumbs. Set aside.
  5. Beat cream cheese until smooth. Gradually add granulated sugar, then sour cream, cornstarch, vanilla extract, and eggs, mixing until smooth.
  6. Pour the cheesecake filling over the baked crust, distribute the blueberry mixture on top, and sprinkle the crumble topping over the blueberries.
  7. Bake for 1 hour and 20-30 minutes until the center is slightly wobbly. Cool in the oven for 1 hour.
  8. Refrigerate for at least 6 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 250mgPotassium: 180mgFiber: 2gSugar: 20gVitamin A: 600IUVitamin C: 5mgCalcium: 60mgIron: 1mg

Notes

Ensure cream cheese is at room temperature before mixing for a smooth filling. Use a water bath during baking to prevent cracking.

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