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Blueberry Crumble Cheesecake

Decadent Blueberry Crumble Cheesecake for an Unforgettable Treat

Every bite of this Blueberry Crumble Cheesecake is a delicious celebration of flavors and textures!
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 6 hours
Total Time 8 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 g Digestive or Graham Crackers or any cookie you love
  • 50 g Granulated Sugar
  • 100 g Butter unsalted
For the Filling
  • 600 g Full Fat Cream Cheese
  • 200 g Sour Cream or full-fat Greek yogurt
  • 100 g Granulated Sugar adjust according to taste
  • 40 g Cornstarch
  • 3 large Large Eggs fresh
  • 2 tsp Vanilla Extract pure
For the Blueberry Layer
  • 300 g Fresh Blueberries or frozen if fresh isn't available
  • 1 tbsp Lemon Juice or lime juice for a twist
  • 1 tbsp All-Purpose Flour
For the Crumble Topping
  • 100 g All-Purpose Flour
  • 75 g Brown Sugar adjust based on sweetness preference
  • 75 g Butter melted

Equipment

  • food processor
  • springform pan
  • Mixing bowl
  • electric mixer
  • Baking Dish

Method
 

Preparation Steps
  1. Preheat your oven to 160ºC (325ºF) and prepare a 23 cm (9-inch) springform pan lined with parchment paper.
  2. Blend digestive or graham crackers with granulated sugar until finely crushed. Melt the butter and combine to create a crust. Press firmly into the springform pan and bake for 10 minutes.
  3. Toss fresh blueberries with sugar, flour, and lemon juice and set aside.
  4. Combine flour and brown sugar for the crumble, add melted butter until it resembles coarse crumbs.
  5. Beat cream cheese until smooth, gradually adding sugar, sour cream, cornstarch, and vanilla. Incorporate eggs one at a time until well combined.
  6. Pour cheesecake filling over the crust, then layer the blueberry mixture on top. Sprinkle crumble topping evenly.
  7. Place the pan in a larger baking dish and pour hot water halfway up the sides. Bake for 80 to 90 minutes until edges are set and center is slightly wobbly.
  8. Cool the cheesecake in the oven with the door cracked open for an hour, then chill in the refrigerator for at least 6 hours before serving.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 45gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 220mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Make this cheesecake a day ahead for best flavor and texture. Adjust sweetness and use seasonal fruits for a twist.

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