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Blueberry Crumble Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 13 reviews
  • 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
  • Diet: Vegetarian

Description

This Blueberry Crumble Cheesecake is a creamy and luscious dessert featuring a crunchy digestive biscuit crust, juicy fresh blueberries, and a buttery crumble topping. With a smooth full-fat cream cheese filling enriched by sour cream and vanilla, this baked cheesecake is gently water-bathed for a soft, velvety texture. Perfect for special occasions or indulgent treats, it offers a delightful balance of sweet, tart, and crumbly textures in every bite.

Ingredients

Crust

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

Blueberry Topping

  • 300 g fresh blueberries
  • 1 tbsp granulated sugar
  • 1 tbsp all-purpose flour
  • 2 tsp lemon juice

Crumble Topping

  • 110 g all-purpose flour
  • 80 g dark brown sugar
  • 70 g butter (melted)

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 tin with parchment paper.
  2. Make crust: In a food processor, combine the digestive or graham crackers with 2 tablespoons of granulated sugar and blend until it forms a fine sand-like texture. Melt 75 g of butter and add to the crumbs, blending again until combined.
  3. Form crust: Press the cookie crumb mixture evenly into the bottom and up the sides of the prepared springform pan using the bottom of a glass to pack it firmly and flatten it. Bake for 10 minutes, then let it cool until cool to the touch. Keep the oven on.
  4. Prepare blueberry topping: In a small bowl, mix the 300 g fresh blueberries with 1 tablespoon granulated sugar, 1 tablespoon all-purpose flour, and 2 teaspoons lemon juice until no dry flour remains. Set aside.
  5. Prepare crumble topping: In another bowl, mix 110 g all-purpose flour and 80 g dark brown sugar. Pour 70 g melted butter over the mixture and combine with a fork until crumbly and no dry flour remains. Set aside.
  6. Make cheesecake filling: Using a hand mixer or stand mixer with paddle attachment, beat the cream cheese on low speed for 1 minute. Add 260 g granulated sugar and beat another minute on low speed. Scrape down bowl sides and mix an additional 30 seconds.
  7. Add sour cream mixture: In a small bowl, whisk together 200 g sour cream and 1 1/2 tablespoons cornstarch until smooth. Add this along with 2 1/2 teaspoons vanilla extract to the cream cheese mixture and mix on low speed until combined.
  8. Add eggs: Add the 4 eggs two at a time, mixing on low speed until each pair is incorporated. Scrape down sides and mix one final time to ensure even blending.
  9. Assemble cheesecake: Pour the batter into the cooled crust in the springform pan. Evenly distribute the prepared blueberry mixture over the batter, then sprinkle the crumble topping on the very top.
  10. Set up water bath: Boil water in a kettle. Place the springform pan inside a 30 cm (12 inch) cake pan. Then place this cake pan in a larger roasting or baking pan. Pour the hot water into the outer pan around the cake pan, making sure it does not spill into the cheesecake pan. Alternatively, tightly wrap the springform pan in a triple layer of aluminum foil before placing it into the water bath to prevent leaks.
  11. Bake cheesecake: Bake in the preheated oven for 1 hour and 20–30 minutes. The cheesecake should be slightly wobbly in the center when done.
  12. Cool in oven: Turn off the oven, open the oven door slightly, and allow the cheesecake to cool inside the oven for 1 hour.
  13. Remove and cool: Remove the cheesecake from the water bath and place it on a cooling rack. Let it cool completely to room temperature (about 1 hour).
  14. Chill: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to fully set before serving.

Notes

  • Using a water bath prevents cracks and ensures even baking with a creamy texture.
  • Make sure the crust is thoroughly cooled before adding the filling to prevent sogginess.
  • Room temperature ingredients (cream cheese, sour cream, eggs) help create a smooth, lump-free filling.
  • Wrap the springform pan well if using a foil water bath to avoid water leaks.
  • Letting the cheesecake chill overnight improves texture and flavor development.

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