Blueberry Crumble Cheesecake
A delightful combination of creamy cheesecake, fresh blueberries, and a crunchy crumble topping.
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.
Notes
For a twist, try using other berries like raspberries or blackberries in place of blueberries.