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Blueberry Crumble Cheesecake Recipe

Blueberry Crumble Cheesecake Recipe
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★★★★★

4.9 from 15 reviews

A luscious Blueberry Crumble Cheesecake featuring a buttery biscuit crust, creamy vanilla-infused cheesecake filling, fresh blueberry topping, and a crisp, sweet crumble, perfect for dessert lovers seeking a fruity and crunchy delight.

Ingredients

Scale

Crust:

  • 200g digestive biscuits or graham crackers, crushed
  • 50g unsalted butter, melted

Cheesecake Filling:

  • 600g cream cheese, room temperature
  • 150g granulated sugar
  • 2 large eggs
  • 200g sour cream
  • 1 teaspoon vanilla extract

Blueberry Topping:

  • 200g fresh blueberries
  • 50g granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon lemon juice

Crumble Topping:

  • 100g all-purpose flour
  • 80g brown sugar
  • 70g unsalted butter, melted

Instructions

  1. Prepare Crust: Preheat your oven to 325°F (160°C). Combine the crushed digestive biscuits or graham crackers with melted butter until evenly mixed. Press this mixture firmly into the base of a 9-inch (23 cm) springform pan lined with parchment paper. Bake for 10 minutes and then allow the crust to cool completely.
  2. Make Cheesecake Filling: Using a mixer, beat the cream cheese until smooth and creamy. Gradually add granulated sugar, mixing well until fully incorporated. Add the eggs one at a time, beating after each addition. Fold in sour cream and vanilla extract until the mixture is smooth. Pour this filling over the cooled crust in the springform pan.
  3. Prepare Blueberry Topping: In a bowl, toss fresh blueberries with granulated sugar, all-purpose flour, and lemon juice to coat evenly. Spoon the blueberry mixture gently over the cheesecake filling, spreading it out in an even layer.
  4. Make Crumble Topping: Mix together the all-purpose flour and brown sugar in a bowl. Pour in the melted butter and stir until the mixture forms crumbly pieces. Sprinkle this crumble topping evenly over the blueberry layer.
  5. Bake in Water Bath: Place the prepared springform pan into a larger baking dish filled with hot water to create a water bath. Bake for 70-80 minutes at 325°F (160°C), or until the cheesecake is just set but slightly jiggly in the center. Turn off the oven and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours, preferably overnight, before serving.

Notes

  • Use room temperature ingredients for a smoother cheesecake texture.
  • Ensure the pan is well sealed with foil during the water bath to prevent water from leaking into the cheesecake.
  • Let the cheesecake chill thoroughly to achieve clean slices when serving.
  • Fresh blueberries can be substituted with frozen if fresh are unavailable; thaw and drain excess liquid before use.
  • For a gluten-free version, substitute gluten-free biscuits and flour.

Nutrition

Keywords: blueberry cheesecake, crumble topping, baked cheesecake, berry dessert, creamy cheesecake, fruit crumble

Find it online: https://maicook.com/blueberry-crumble-cheesecake-recipe/