Blueberry Crumble Cheesecake

This blueberry crumble cheesecake is a heavenly fusion of textures and flavors. Made with a buttery cookie crust, silky smooth cheesecake filling, and crowned with juicy blueberries and a crisp crumble topping – it’s the ultimate dessert for any occasion!

Move over traditional desserts, this blueberry crumble cheesecake is the star of the show! Featuring a delicious cookie crust, velvety cheesecake layer, fresh blueberries, and a crunchy crumble finish, this dessert is absolutely divine. It’s the perfect centerpiece for your family gatherings, holiday celebrations, or simply as a weekend treat to brighten your day!

Ingredients for blueberry crumble cheesecake

This stunning cheesecake requires several components – the crust, filling, blueberry topping, and crumble – but don’t worry, they all come together beautifully with basic pantry ingredients. Each element plays an essential role in creating the perfect balance of flavors and textures that make this dessert so special.

Here’s your shopping list:

• Digestive biscuits or graham crackers
• Granulated sugar
• Butter
• Full-fat cream cheese
• Sour cream (room temperature)
• Cornstarch
• Vanilla extract
• Eggs
• Fresh blueberries
• All-purpose flour
• Lemon juice
• Dark brown sugar

What makes this blueberry crumble cheesecake so INCREDIBLE?

I’m not just saying this – this blueberry crumble cheesecake is one of the most delicious desserts you’ll ever make. Here’s why you need to try it:

• Perfect texture contrast: The crisp cookie crust, creamy cheesecake filling, juicy blueberries, and crunchy crumble create an amazing symphony of textures in every bite.
• Foolproof water bath method: Baking the cheesecake in a water bath ensures it cooks gently and evenly, resulting in the silkiest, creamiest texture without cracks.
• No-stress presentation: The blueberry and crumble topping means you don’t have to worry about achieving a perfect, crack-free surface – it looks stunning every time!
• Make-ahead friendly: This cheesecake actually gets better after chilling overnight, making it perfect for entertaining or preparing in advance for special occasions.

WHY THIS RECIPE WORKS

• Blueberry perfection: The cheesecake is topped with plenty of juicy blueberries that add natural sweetness and vibrant color.
• Irresistible crumble: The buttery crumble topping adds delightful texture and flavor that perfectly complements the creamy cheesecake beneath.
• Dreamy cheesecake filling: The silky smooth filling achieves the perfect balance between richness and lightness.

STEP BY STEP INSTRUCTIONS – CRUST

Here’s how to create this magnificent Blueberry Crumble Cheesecake. You’ll need a stand mixer or electric hand mixer, and a 23 cm/9 inch springform pan lined with parchment paper.

Before starting, preheat the oven to 160ºC/325ºF conventional oven. Prepare your springform pan with parchment paper lining the bottom.

1. In a food processor, combine the cookies and granulated sugar, blending until you achieve a fine, sand-like texture. Melt the butter, add it to the food processor, and blend until fully incorporated with the cookie crumbs.
2. Transfer the cookie mixture to your prepared springform pan. Using the bottom of a glass, press the crumbs firmly against the bottom and sides of the pan to create a solid, even crust. Bake for 10 minutes, then set aside to cool completely.

STEP BY STEP INSTRUCTIONS – BLUEBERRY AND CRUMBLE

1. While the crust bakes, prepare your toppings. In a small bowl, gently mix the blueberries, granulated sugar, and all-purpose flour. Add the lemon juice and stir until no dry flour remains. Set aside.
2. For the crumble, combine the all-purpose flour and brown sugar in a separate bowl. Melt the butter and pour it over the flour mixture. Using a fork, mix until you achieve a crumbly texture with no dry flour visible. Set both toppings aside while you prepare the cheesecake filling.

STEP BY STEP INSTRUCTIONS – CHEESECAKE

1. Using a hand mixer or stand mixer with the paddle attachment, beat the cream cheese on low speed for 1 minute. Add the granulated sugar and continue mixing on low speed for another minute. Scrape down the sides of the bowl to ensure everything is well incorporated.
2. In a small bowl, whisk together the sour cream and cornstarch until smooth. Add this mixture to the cream cheese along with the vanilla extract and mix on low speed until combined.
3. Add the eggs two at a time, mixing on low speed until just incorporated. After all eggs are added, scrape down the sides of the bowl and mix briefly to ensure all ingredients are evenly distributed.
4. Pour the cheesecake batter into the prepared crust. Carefully distribute the blueberry mixture over the top, followed by an even sprinkling of the crumble topping.
5. Prepare a water bath by placing the springform pan in a larger baking pan and filling the outer pan with hot water. This gentle cooking method ensures your cheesecake bakes evenly without cracking. Bake for 1 hour and 20-30 minutes.
6. When the baking time is complete, gently shake the pan – the center should still have a slight wobble. Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for 1 hour. Then remove it from the water bath and let it cool completely to room temperature before refrigerating for at least 6 hours, preferably overnight.

EXPERT BAKING TIPS

• Use a kitchen scale: For the most precise results, weigh your ingredients in grams rather than relying on volume measurements.
• Don’t overmix your batter: Once your ingredients are combined, give the mixture one final gentle fold with a spatula to ensure everything is incorporated without introducing excess air.
• Light vs. dark baking pans: An aluminum baking pan works best as it conducts heat more gently, resulting in a softer, more evenly baked cheesecake. Dark pans absorb more heat and can lead to over-browning.

FAQ

How do I know when my cheesecake is done? Give the pan a gentle shake – the cheesecake is ready when only the center has a slight jiggle.

Can I substitute the sour cream? Yes, you can use full-fat Greek yogurt as a 1:1 replacement.

Can I use other fruits instead of blueberries? Absolutely! Peaches or pears make excellent alternatives in this recipe.

WHY BAKE THE CHEESECAKE IN A WATER BATH

The water bath is crucial for achieving cheesecake perfection. It creates a gentle, humid baking environment that prevents the cheesecake from over-baking, which can lead to cracks, a curdled texture, or a lopsided top. The hot water shields your cheesecake during baking, ensuring it emerges smooth, creamy, and perfectly set.

STORAGE

Store your blueberry crumble cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh and delicious for up to 5 days – if it lasts that long!

Enjoy, my friends!

Blueberry Crumble Cheesecake

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• Author: Madilyn

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Description

Indulge in the heavenly combination of blueberry crumble and cheesecake with this incredible recipe. A buttery cookie crust supports a velvety cheesecake layer, topped with juicy blueberries and a crunchy crumble for the ultimate dessert experience!

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Ingredients

Scale 1x2x3x

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 ½ tablespoon cornstarch
• 2 ½ teaspoon vanilla extract
• 4 large eggs

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Instructions

COOKIE CRUST

1. Before starting, preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9 inch springform pan lined with parchment paper in the bottom.
2. In a food processor, add the cookies and granulated sugar and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.
3. Add the cookie crumbs to the springform and press the cookie crumbs down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out.
4. Bake it for 10 minutes. Then let it cool down so that it’s cool to touch. Keep the oven turned on.

BLUEBERRIES AND CRUMBLE

1. While the crust bakes, prepare the blueberries and the crumble.
2. In a small bowl, mix together the blueberries, granulated sugar and all-purpose flour. Then add the lemon juice and mix it all together until there is no dry flour left. Set it aside.
3. For the crumble, add all-purpose flour and brown sugar to another bowl and mix it together. Melt the butter and pour it over the flour mixture. With a fork mix it together until it forms a crumbled structure and there is no dry flour left. Set aside both toppings while making the cheesecake filling.

CHEESECAKE

1. With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on low speed. Then add the granulated sugar and let it mix for 1 minute on low speed. Scrape down the side of bowl mix it together for another 30 seconds.
2. In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined.
3. Then add two eggs at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
4. Pour the cheesecake batter into the spring pan. Gently divide the blueberries first on top of the cheesecake, followed by the crumble.
5. Boil up water in a kettle. Place the springform pan in a 30 cm/12 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water. This method will prevent water from getting into the crust.
6. Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it’s covered well if choosing this method.
7. Bake for 1 hour and 20-30 minutes.
8. Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
9. Then take it out of the oven and remove it from the water bath and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.
10. Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferably overnight before eating.