Blueberry Crumble Cheesecake
Delightful dessert combining rich cheesecake with sweet-tart blueberries and a crunchy crumble topping, perfect for any occasion.
Ingredients
For the crust
- 250 g digestive or graham crackers
- 2 tbsp granulated sugar
- 75 g butter melted
For the blueberries and crumble
- 300 g fresh blueberries or frozen if necessary
- 1 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp lemon juice
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter
For the cheesecake
- 800 g full fat cream cheese at room temperature
- 260 g granulated sugar
- 200 g sour cream at room temperature
- 1.5 tbsp cornstarch
- 2.5 tsp vanilla extract
- 4 large eggs
Instructions
Preparation of Cookie Crust
- Preheat your oven to 175°C (350°F).
- Crush digestive or graham crackers into fine crumbs.
- Mix in 2 tablespoons of granulated sugar and melted butter until combined.
- Press this mixture firmly into the bottom of a springform pan to form the crust.
- Bake for about 10 minutes, then let it cool.
Preparation of Blueberries and Crumble
- In a small bowl, mix fresh blueberries with 1 tablespoon of sugar, 1 tablespoon of flour, and lemon juice. Set aside.
- In another bowl, combine 110 g flour, dark brown sugar, and butter for the crumble. Use fingers to mix until crumbly. Set aside.
Preparation of Cheesecake
- In a large bowl, beat full fat cream cheese until smooth.
- Gradually add 260 g granulated sugar and beat until creamy.
- Mix in sour cream, cornstarch, and vanilla extract.
- Add the eggs one at a time, mixing only until incorporated. Do not overmix.
Assemble and Bake
- Pour half of the cheesecake batter into the cooled crust.
- Sprinkle the blueberry mixture evenly over the batter.
- Pour the remaining cheesecake batter on top.
- Sprinkle the crumble over the cheesecake.
- Bake in the preheated oven for 55-60 minutes, or until the edges are set but the middle is still slightly wobbly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for one hour.
Cool and Serve
- Remove from the oven and let it cool to room temperature.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
- Serve chilled, sliced into wedges, optionally with whipped cream or vanilla ice cream.
Notes
Store leftovers in an airtight container in the refrigerator for about 5 days. For longer storage, freeze slices wrapped tightly in plastic wrap and aluminum foil.