Description
Delicious blueberry crumble cheesecake with a cookie crust.
Ingredients
Scale
- 250 g digestive or graham crackers
- 2 tbsp granulated sugar
- 75 g butter, melted
- 300 g fresh blueberries
- 1 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp lemon juice
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter, melted
- 800 g full-fat cream cheese, room temp
- 260 g granulated sugar
- 200 g sour cream (18%), room temp
- 1½ tbsp cornstarch
- 2½ tsp vanilla extract
- 4 large eggs, room temp
Instructions
- Preheat oven to 160°C / 325°F (conventional).
- Line the bottom of a 23 cm / 9-inch springform pan with parchment.
- In a food processor, blend crackers + sugar into fine crumbs.
- Add melted butter and blend until evenly combined.
- Press crumbs firmly into the pan (bottom and slightly up the sides).
- Bake 10 minutes, then cool until cool to the touch. Keep the oven on.
- In a bowl, toss blueberries with sugar and flour.
- Add lemon juice and mix until no dry flour remains. Set aside.
- Mix flour and brown sugar in a bowl.
- Pour melted butter over the mixture and stir with a fork until crumbly and no dry flour remains. Set aside.
- Beat cream cheese on low for 1 minute until smooth.
- Add sugar and mix 1 minute on low. Scrape bowl; mix 30 seconds more.
- In a small bowl, mix sour cream + cornstarch until smooth. Add to cream cheese with vanilla; mix on low just until combined.
- Add eggs two at a time, mixing on low just until incorporated. Scrape bowl and give a final brief mix.
- Pour batter into the cooled crust.
- Spoon blueberries evenly over the top.
- Sprinkle crumble evenly over blueberries.
- Boil water in a kettle.
- Place the springform pan inside a 30 cm / 12-inch cake pan, then set that inside a larger roasting pan.
- Fill the roasting pan with hot water (enough to come partway up the sides of the cake pan). This helps prevent leaks into the crust.
- Alternative: Wrap the springform pan in a triple layer of foil before placing in a water bath.
- Bake 1 hour 20–30 minutes.
- Edges set, center slightly wobbly when gently shaken.
- Turn off oven, crack door slightly, and cool cheesecake in oven 1 hour.
- Remove from water bath and cool at room temperature 1 hour.
- Refrigerate at least 6 hours, preferably overnight, before slicing.
Notes
- Use fresh blueberries for best results.
- Allow cheesecake to chill overnight for better flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 639
- Sugar: 42g
- Sodium: 453mg
- Fat: 40g
- Saturated Fat: 22g
- Carbohydrates: 64g
- Protein: 9g
Keywords: blueberry, cheesecake, dessert, crumble