Discover the delightful blend of tangy cheesecake and sweet blueberry crumble in this luscious dessert. Each bite offers a harmonious combination of creamy filling, crunchy cookie crust, and a juicy, crumbly blueberry topping that will captivate your senses.
This Blueberry Crumble Cheesecake not only pleases the palate but also creates a stunning centerpiece for any occasion, blending textures and flavors into a perfect symphony of indulgence.
- The buttery cookie crust adds a satisfying crunch, complementing the smooth cheesecake perfectly.
- Fresh blueberries with a hint of lemon bring brightness and natural sweetness to the dessert.
- The crumble topping adds a crisp texture, creating a delightful contrast to the creamy cheesecake.
- Made with simple ingredients and clear steps, it’s approachable yet impressive for bakers of all levels.
Ingredients
- Digestive or Graham Crackers: Ground into fine crumbs to create a rich, buttery base for the cookie crust.
- Granulated Sugar: Used in the crust, blueberry mixture, and cheesecake to balance flavors and add sweetness.
- Butter: Melted to bind the cookie crumbs together in the crust and to create the crumble topping.
- Fresh Blueberries: Juicy and plump, these provide a fresh, fruity burst on top of the cheesecake.
- All-Purpose Flour: Used in both the crumble and blueberry mixture to thicken and hold textures together perfectly.
- Lemon Juice: Adds a fresh, tangy accent to enhance the natural flavor of the blueberries.
- Dark Brown Sugar: Adds depth and moisture to the crumble topping with its rich molasses flavor.
- Full Fat Cream Cheese: The creamy heart of the cheesecake, providing rich texture and tanginess.
- Sour Cream: Adds moisture and a slight tartness for a velvety cheesecake filling.
- Cornstarch: Stabilizes the cheesecake, helping it set firmly while remaining creamy.
- Vanilla Extract: Imparts a classic warm aroma boosting the overall flavor complexity.
- Large Eggs: Bind the cheesecake filling, providing structure and richness.
Instructions
- Prepare the Cookie Crust
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Preheat your oven to 160°C (325°F) and line a 23 cm (9 inch) springform pan with parchment paper. Process digestive or graham crackers with sugar until fine. Add melted butter and blend for a cohesive crumb mixture. Press the crumbs firmly into the pan, covering the base and sides to form a compact crust. Bake for 10 minutes, then cool. This step creates a sturdy yet crunchy base to support the filling.
- Mix Blueberries and Crumble Topping
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While the crust bakes, toss fresh blueberries with sugar, flour, and lemon juice until evenly coated; this helps thicken the blueberry juices during baking for a luscious topping. For the crumble, combine flour and dark brown sugar, then mix in melted butter with a fork until crumbly and moistened. Set both mixtures aside. These steps ensure the topping has balanced sweetness and texture.
- Make the Cheesecake Filling
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Using a mixer, beat cream cheese on low speed until smooth. Gradually add granulated sugar, mixing until fully incorporated. In a separate bowl, blend sour cream and cornstarch until smooth, then add vanilla extract. Incorporate this into the cream cheese mixture. Beat in eggs two at a time on low speed, ensuring each addition is combined before the next. Scrape the bowl sides to ensure an even, creamy batter. This careful mixing prevents overbeating and keeps the filling silky.
- Assemble and Bake with Water Bath
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Pour the cheesecake batter over the cooled crust. Evenly distribute the blueberry mixture atop the filling, followed by sprinkling the crumble. Prepare a water bath by placing the springform tray inside a larger pan, filling the surrounding pan with hot water to provide gentle, even baking which prevents cracking and drying out. Optionally, seal the pan with foil if preferred. Bake for 1 hour and 20-30 minutes until the center slightly jiggles. This technique yields a creamy texture with a perfectly baked surface.
- Cool and Set the Cheesecake
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After baking, gently shake the tray to check for a slight wobble indicating perfect doneness. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually, preventing cracks. Remove from the water bath, place on a rack, and let reach room temperature for an hour. Refrigerate for at least 6 hours, ideally overnight, to fully set and develop flavors. Patience here rewards you with optimal texture and taste.
- Using a water bath is essential for preventing cracks and ensuring creamy cheesecake consistency.
- Room temperature ingredients blend better, avoiding lumps and uneven texture.
- Allow at least 6 hours chilling time for best slicing and flavor development.
- Choose fresh, ripe blueberries for a natural and vibrant topping flavor.
Storage Tips
Store your blueberry crumble cheesecake covered tightly in the refrigerator for up to 4 days. For longer storage, freeze individual slices wrapped well for up to 2 months, thawing overnight in the fridge before serving.
Serving Suggestions
Serve chilled with a dollop of whipped cream or a drizzle of blueberry sauce to enhance the fruit flavors. Pair with a hot cup of coffee or a glass of dessert wine for an elegant finish.
- Press the crust firmly into the pan to avoid crumbling when sliced or served.
- Do not overbeat the eggs into the filling to prevent air pockets and cracking during baking.
- The water bath moisture and gentle heat ensure a smooth, crack-free cheesecake surface.
- Use a hot knife to slice cheesecake cleanly without sticking.
FAQs
- Can I use frozen blueberries?
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Yes, but thaw and drain them well before mixing to avoid excess moisture affecting the topping texture.
- What if I don’t have a springform pan?
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A deep round cake pan with removable sides can work, but be extra careful removing the cheesecake to prevent breakage.
- Can I make the cheesecake ahead?
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Absolutely, prepare it a day in advance and refrigerate overnight for best flavor and texture.
- Why is the water bath necessary?
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The water bath creates gentle, even heat around the pan, preventing cracks and ensuring creamy texture.
- How do I store leftover cheesecake?
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Wrap tightly in plastic wrap or store in an airtight container and keep refrigerated for up to 4 days.
- Can I substitute sour cream?
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You may use Greek yogurt for a similar tang but it might slightly alter the texture and flavor.
- What if my cheesecake cracks?
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Cracks can occur without a water bath or overbaking. Slight cracks are still delicious and can be hidden with toppings.
Blueberry Crumble Cheesecake
Equipment
- 1 9-inch springform pan lined with parchment paper
- 1 12-inch cake pan optional for water bath
Ingredients
- 9 oz digestive or graham crackers
- 2 tablespoons granulated sugar
- 5 tbsp unsalted butter melted
- 10.5 oz fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons lemon juice
- 3/4 cup all-purpose flour
- 1/3 cup dark brown sugar
- 5 tablespoons unsalted butter melted
- 28 oz full fat cream cheese room temperature
- 1 1/3 cups granulated sugar
- 7 oz sour cream 18%, room temperature
- 1 1/2 tablespoons cornstarch
- 2 1/2 teaspoons vanilla extract
- 4 large eggs
Instructions
- Preheat oven to 325ºF (160ºC) conventional. Line the bottom of a 9-inch springform pan with parchment paper.
- Process crackers and sugar in a food processor until fine and sandy. Add melted butter and blend until combined.
- Press cookie crumb mixture into the bottom and up the sides of the springform pan. Bake for 10 minutes. Cool before filling.
- In a bowl, mix blueberries, sugar, flour, and lemon juice until coated. Set aside.
- For the crumble, combine flour and brown sugar in a bowl. Pour melted butter over and mix with a fork until crumbly.
- Beat cream cheese with sugar on low speed for 1 minute. Scrape bowl and mix 30 seconds more.
- Mix sour cream with cornstarch until smooth. Add vanilla extract and blend into cream cheese mixture on low speed.
- Add eggs two at a time, mixing on low speed until combined. Scrape bowl and mix once more.
- Pour cheesecake batter over cooled crust. Evenly distribute blueberry mixture over batter, then sprinkle crumble on top.
- Place springform pan in a larger 12-inch pan, then place in a larger roasting pan. Add hot water to the roasting pan for a water bath.
- Bake cheesecake for 1 hour and 20-30 minutes. The center should be slightly wobbly when done.
- Turn off oven and leave door slightly open. Let cheesecake cool in oven for 1 hour.
- Remove from oven and water bath, then cool on a wire rack for 1 hour until room temperature.
- Refrigerate cheesecake for at least 6 hours or preferably overnight before serving.
Notes
- Use a digital scale for accurate measurements.
- Seal pan tightly during water bath to prevent leaks.
- Store leftovers covered in the fridge up to 3 days.
