Blueberry Crumble Cheesecake: The Ultimate Dessert Recipe
Introduction to Blueberry Crumble Cheesecake
If you’re looking for a dessert that combines the creamy richness of cheesecake with the sweet and tart flavor of blueberries, look no further! This Blueberry Crumble Cheesecake is a delightful treat that is sure to impress family and friends. Perfect for gatherings, celebrations, or just a cozy evening at home, this cheesecake is both comforting and indulgent. Plus, it’s easier to make than you might think!
A Personal Story Behind My Blueberry Crumble Cheesecake Journey
I have fond memories of summer days spent picking fresh blueberries with my family. The excitement of filling our baskets with plump, juicy berries always led to delicious desserts, but my favorite was always cheesecake! Combining these two elements into one delightful dessert has become a cherished family tradition, and I’m excited to share this recipe with you.
What Makes This Blueberry Crumble Cheesecake Recipe Special?
This Blueberry Crumble Cheesecake stands out for its unique combination of creamy cheesecake, tart blueberries, and a crunchy crumble topping. The graham cracker crust provides a buttery base that perfectly complements the filling. The blueberries add a burst of flavor, while the crumble topping adds a delightful texture. Plus, it’s a versatile recipe that you can customize with different fruits if you wish!
The Full Blueberry Crumble Cheesecake Recipe
Ingredients
- 9 oz (250g) digestive or graham crackers
- 2 tbsp granulated sugar
- 5.3 oz (150g) butter, melted
- 10.6 oz (300g) fresh blueberries
- 1 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp lemon juice
- 3.9 oz (110g) all-purpose flour
- 2.8 oz (80g) dark brown sugar
- 2.5 oz (70g) butter, melted
- 28.2 oz (800g) full-fat cream cheese, room temperature
- 9.2 oz (260g) granulated sugar
- 7 oz (200g) sour cream, room temperature
- 1 ½ tbsp cornstarch
- 2 ½ tsp vanilla extract
- 4 large eggs
Instructions
- Preheat your oven to 325°F (160°C). Line a 9-inch (23cm) springform tin with parchment paper for easy removal.
- In a food processor, blend the digestive or graham crackers with 2 tablespoons of granulated sugar until fine. Melt 5.3 oz (150g) of butter and add it to the mixture, then press this crust firmly into the springform pan. This ensures a sturdy base.
- Bake the crust for 10 minutes, then let it cool. Keep the oven on to prepare for the cheesecake.
- In a separate bowl, mix the fresh blueberries, 1 tablespoon of granulated sugar, 1 tablespoon of all-purpose flour, and 2 teaspoons of lemon juice. Set this mixture aside; the lemon juice will enhance the blueberry flavor.
- For the crumble topping, mix 3.9 oz (110g) of all-purpose flour with 2.8 oz (80g) of dark brown sugar. Add 2.5 oz (70g) of melted butter until the mixture is crumbly. Set aside.
- In a large mixing bowl, cream 28.2 oz (800g) of room temperature cream cheese and 9.2 oz (260g) of granulated sugar until smooth. This step is crucial for a creamy texture.
- Add 7 oz (200g) of room temperature sour cream, 1 ½ tablespoons of cornstarch, and 2 ½ teaspoons of vanilla extract to the cream cheese mixture and mix well.
- Add the eggs two at a time, mixing until just combined after each addition. Avoid over-mixing to prevent cracks in your cheesecake. Pour this cheesecake batter into the springform pan over the crust.
- Evenly distribute the blueberry mixture on top of the cheesecake batter, followed by the crumble topping.
- To prevent cracking, create a water bath by placing the springform pan in a larger pan filled with hot water. This will keep the temperature stable while baking.
- Bake for 1 hour and 20-30 minutes. The cheesecake should be slightly wobbly in the middle when you take it out. This is a good sign that it will set perfectly as it cools.
- Turn off the oven, leave the door slightly ajar, and let the cheesecake cool for 1 hour. This gradual cooling process helps prevent cracks.
- Once cooled, remove the cheesecake from the oven and the water bath, and cool it on a rack for an additional hour. Refrigerate for at least 6 hours or overnight before serving. This allows the flavors to meld beautifully.
Serving Suggestions and Variations for Blueberry Crumble Cheesecake
This cheesecake is delicious as is, but you can add a dollop of whipped cream or a scoop of vanilla ice cream on top for extra indulgence. For a twist, consider using other berries like raspberries or blackberries in place of blueberries for a different flavor profile. You can also drizzle some homemade blueberry sauce on top for added sweetness and a pop of color!
Frequently Asked Questions About Blueberry Crumble Cheesecake
Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making ahead. It tastes even better the next day after chilling in the refrigerator!
How do I store leftovers?
Store the cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze leftovers for up to 3 months.
Can I use frozen blueberries?
Yes, you can use frozen blueberries, but do not thaw them before adding them to the batter. This will help prevent excess moisture from making the cheesecake soggy.
Blueberry Crumble Cheesecake
Equipment
- Springform pan 9-inch (23cm) for baking cheesecake.
Ingredients
Main Ingredients
- 9 oz digestive or graham crackers
- 2 tbsp granulated sugar
- 5.3 oz butter, melted
- 10.6 oz fresh blueberries
- 1 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp lemon juice
- 3.9 oz all-purpose flour
- 2.8 oz dark brown sugar
- 2.5 oz butter, melted
- 28.2 oz full-fat cream cheese, room temperature
- 9.2 oz granulated sugar
- 7 oz sour cream, room temperature
- 1.5 tbsp cornstarch
- 2.5 tsp vanilla extract
- 4 large eggs
Instructions
- Preheat your oven to 325°F (160°C). Line a 9-inch (23cm) springform tin with parchment paper for easy removal.
- In a food processor, blend the digestive or graham crackers with 2 tablespoons of granulated sugar until fine. Melt 5.3 oz (150g) of butter and add it to the mixture, then press this crust firmly into the springform pan. This ensures a sturdy base.
- Bake the crust for 10 minutes, then let it cool. Keep the oven on to prepare for the cheesecake.
- In a separate bowl, mix the fresh blueberries, 1 tablespoon of granulated sugar, 1 tablespoon of all-purpose flour, and 2 teaspoons of lemon juice. Set this mixture aside; the lemon juice will enhance the blueberry flavor.
- For the crumble topping, mix 3.9 oz (110g) of all-purpose flour with 2.8 oz (80g) of dark brown sugar. Add 2.5 oz (70g) of melted butter until the mixture is crumbly. Set aside.
- In a large mixing bowl, cream 28.2 oz (800g) of room temperature cream cheese and 9.2 oz (260g) of granulated sugar until smooth. This step is crucial for a creamy texture.
- Add 7 oz (200g) of room temperature sour cream, 1 ½ tablespoons of cornstarch, and 2 ½ teaspoons of vanilla extract to the cream cheese mixture and mix well.
- Add the eggs two at a time, mixing until just combined after each addition. Avoid over-mixing to prevent cracks in your cheesecake. Pour this cheesecake batter into the springform pan over the crust.
- Evenly distribute the blueberry mixture on top of the cheesecake batter, followed by the crumble topping.
- To prevent cracking, create a water bath by placing the springform pan in a larger pan filled with hot water. This will keep the temperature stable while baking.
- Bake for 1 hour and 20-30 minutes. The cheesecake should be slightly wobbly in the middle when you take it out. This is a good sign that it will set perfectly as it cools.
- Turn off the oven, leave the door slightly ajar, and let the cheesecake cool for 1 hour. This gradual cooling process helps prevent cracks.
- Once cooled, remove the cheesecake from the oven and the water bath, and cool it on a rack for an additional hour. Refrigerate for at least 6 hours or overnight before serving. This allows the flavors to meld beautifully.