Blueberry Crumble Cheesecake
Enjoy a rich cheesecake with a crunchy cookie crust, topped with fresh blueberries and a sweet crumble, delivering a perfect blend of creamy and fruity textures.
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.