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Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake
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Indulge in our delicious Blueberry Crumble Cheesecake, a delightful fusion of creamy cheesecake and sweet-tart blueberries topped with a crunchy crumble. This dessert brings together rich textures and vibrant flavors, elevating your dessert experience to new heights. Perfect for gatherings or a cozy evening at home, this cheesecake is not only visually stunning but also incredibly easy to make. Each slice reveals layers of luscious cream cheese filling and juicy blueberries, all encased in a buttery crust that crumbles beautifully with every bite. Whether you’re celebrating a special occasion or simply treating yourself, this Blueberry Crumble Cheesecake is sure to impress!

Ingredients

Scale
  • 250 g digestive or graham crackers
  • 2 tbsp granulated sugar
  • 75 g butter (plus additional for the filling)
  • 300 g fresh blueberries
  • 1 tbsp granulated sugar (for blueberries)
  • 1 tbsp all-purpose flour (for blueberries)
  • 2 tsp lemon juice
  • 110 g all-purpose flour (for cheesecake)
  • 80 g dark brown sugar
  • 70 g butter (for filling)
  • 800 g full-fat cream cheese (room temperature)
  • 260 g granulated sugar (for filling)
  • 200 g sour cream (18% room temperature)
  • 1 1/2 tbsp cornstarch
  • 2 1/2 tsp vanilla extract
  • 4 large eggs (room temperature)

Instructions

  1. Preheat your oven to 175°C (350°F).
  2. Crush the digestive biscuits or graham crackers and mix with melted butter and granulated sugar to form the crust. Press this mixture firmly into the bottom of a springform pan.
  3. Bake the crust for about 10 minutes until golden brown, then allow it to cool.
  4. In a bowl, mix fresh blueberries with sugar, flour, and lemon juice; set aside.
  5. In a separate bowl, beat the cream cheese until smooth, then gradually incorporate granulated sugar, sour cream, and vanilla extract.
  6. Add eggs one at a time until fully combined; fold in blueberry mixture gently.
  7. Pour the filling over the cooled crust and smooth the top.
  8. Bake for approximately 55-65 minutes until set around edges but slightly jiggly in center; turn off oven and leave cheesecake inside for an hour.
  9. Allow to cool completely before refrigerating for at least four hours (or overnight).
  10. Prepare crumble topping by mixing dark brown sugar with flour and melted butter; sprinkle over cooled cheesecake and bake for an additional 20-25 minutes until golden.

Nutrition

Find it online: https://chopandcooktips.com/blueberry-crumble-cheesecake/