Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Crumble Cheesecake Delight Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 1 review
  • Author: Sue
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Blueberry Crumble Cheesecake Delight is a luscious, creamy cheesecake layered with fresh blueberries and topped with a buttery crumble. Featuring a crunchy digestive biscuit crust and a rich cream cheese filling, it's a perfect dessert to impress guests or enjoy as a special treat. The cheesecake is baked in a water bath to ensure a smooth, velvety texture, with a tangy blueberry topping and crunchy crumble for delightful contrast.

Ingredients

Cookie Crust

  • 250 g digestive or graham crackers
  • 2 tbsp granulated sugar
  • 75 g butter, melted

Blueberries and Crumble

  • 300 g fresh blueberries
  • 1 tbsp granulated sugar
  • 1 tbsp all-purpose flour (for blueberries)
  • 2 tsp lemon juice
  • 110 g all-purpose flour (for crumble)
  • 80 g dark brown sugar
  • 70 g butter, melted (for crumble)

Cheesecake Filling

  • 800 g full fat cream cheese, room temperature
  • 260 g granulated sugar
  • 200 g sour cream (18%), room temperature
  • 1 1/2 tbsp cornstarch
  • 2 1/2 tsp vanilla extract
  • 4 large eggs

Instructions

  1. Preheat and prepare pan: Preheat your conventional oven to 160ºC (325ºF). Line the bottom of a 23 cm (9 inch) springform pan with parchment paper.
  2. Make the cookie crust: In a food processor, blend the digestive or graham crackers with 2 tbsp granulated sugar until fine crumbs form. Pour in the melted butter and blend again until well mixed. Press the mixture firmly and evenly into the bottom and slightly up the sides of the springform pan using the bottom of a glass for compactness.
  3. Bake crust: Bake the crust in the preheated oven for 10 minutes. Then remove and let it cool until it is cool to the touch. Keep the oven on for the next steps.
  4. Prepare blueberry topping: In a small bowl, gently mix the fresh blueberries, 1 tbsp sugar, 1 tbsp all-purpose flour, and lemon juice until the flour is fully incorporated. Set aside.
  5. Prepare crumble topping: In another bowl, mix 110 g flour and dark brown sugar. Pour melted butter over this and use a fork to combine until crumbly and no dry flour remains. Set aside.
  6. Make cheesecake filling: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the cream cheese on low speed for 1 minute until smooth. Add 260 g granulated sugar and beat for another minute on low speed. Scrape the bowl sides and beat for an additional 30 seconds.
  7. Combine sour cream mixture: Mix the sour cream with cornstarch in a small bowl until smooth, then add to the cream cheese mixture along with the vanilla extract. Mix on low speed until fully combined.
  8. Add eggs: Add the eggs two at a time, mixing on low speed after each addition until just combined. Scrape the bowl down and mix once more to ensure all ingredients are fully incorporated.
  9. Assemble cheesecake: Pour the cheesecake batter into the prepared crust in the springform pan. Evenly distribute the blueberry mixture over the top, then sprinkle the crumble topping over the blueberries.
  10. Prepare water bath: Boil water in a kettle. Place the springform pan inside a 30 cm (12 inch) cake pan. Put this cake pan into a larger baking or roasting pan and carefully pour the hot water around it, ensuring water does not get into the crust. Alternatively, wrap the springform pan in triple layers of aluminum foil to protect it from water leakage in the bath.
  11. Bake cheesecake: Bake for 1 hour and 20-30 minutes, until the edges are set but the center still has a slight wobble.
  12. Cool in oven: Turn off the oven, leave the oven door slightly ajar, and let the cheesecake cool inside for 1 hour to prevent cracking.
  13. Remove and cool: Take the cheesecake out of the water bath and place it on a cooling rack. Let it cool at room temperature for about 1 hour.
  14. Chill: Once cooled, refrigerate the cheesecake for at least 6 hours or overnight to fully set before serving.

Notes

  • Using a water bath helps to achieve a creamy and crack-free cheesecake.
  • Ensure all ingredients for the filling are at room temperature to avoid lumps in the batter.
  • Gently mix the blueberry topping to avoid breaking the berries and turning the batter purple.
  • Be careful to seal the springform pan well with foil if using the water bath to prevent water leakage into the crust.
  • For best flavor and texture, chill the cheesecake overnight.
  • Leftovers can be stored in the refrigerator for up to 3 days.

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