How to Make Blueberry Crumble Cheesecake
A delicious cheesecake with a buttery cookie crust, a sweet blueberry filling, and a crunchy crumble topping.
Equipment
- 9-inch springform pan Ensure it's properly greased and floured.
- Mixing bowls Several of varying sizes.
Ingredients
Cookie Crust
- 250 g digestive or graham crackers
- 2 tablespoon granulated sugar
- 75 g butter
Blueberries
- 300 g fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoon lemon juice
Crumble
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter
Cheesecake
- 800 g full fat cream cheese room temperature
- 260 g granulated sugar
- 200 g sour cream 18% room temperature
- 1.5 tablespoon cornstarch
- 2.5 teaspoon vanilla extract
- 4 large eggs
Instructions
- Make the cookie crust: Crush the crackers into fine crumbs. Combine with sugar and melted butter. Press into the bottom of the springform pan.
- Prepare the blueberries: In a bowl, gently mix blueberries with sugar, flour, and lemon juice.
- Make the crumble topping: Combine flour, brown sugar, and cold, cubed butter. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
- Make the cheesecake batter: Beat cream cheese and sugar until smooth. Beat in sour cream, cornstarch, and vanilla extract. Add eggs one at a time, mixing well after each addition.
- Assemble the cheesecake: Spread the blueberry mixture evenly over the crust. Pour the cheesecake batter over the blueberries. Sprinkle the crumble topping evenly over the batter.
- Bake: Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Cool: Let the cheesecake cool completely in the oven with the door slightly ajar. Then, refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
For a richer flavor, use full-fat cream cheese and sour cream. Don't overmix the batter, as this can lead to cracks in the cheesecake.