Blueberry Crumble Cheesecake Dessert (Print)
Luscious cheesecake with cookie base, blueberry topping, and golden crumble, offering delicious texture in every bite.
# What You'll Need:
→ Cookie Crust
01 -
250 g digestive or graham crackers
02 -
2 tablespoon granulated sugar
03 -
75 g butter
→ Blueberries
04 -
300 g fresh blueberries
05 -
1 tablespoon granulated sugar
06 -
1 tablespoon all-purpose flour
07 -
2 teaspoon lemon juice
→ Crumble
08 -
110 g all-purpose flour
09 -
80 g dark brown sugar
10 -
70 g butter
→ Cheesecake Filling
11 -
800 g full-fat cream cheese (room temperature)
12 -
260 g granulated sugar
13 -
200 g sour cream (18%, room temperature)
14 -
1 ½ tablespoon cornstarch
15 -
2 ½ teaspoon vanilla extract
16 -
4 large eggs
# How to Make It:
01 -
Preheat the oven to 160ºC (325ºF) and line a 23 cm (9-inch) springform pan with parchment paper. Blend cookies and sugar in a food processor until fine. Melt butter and mix it into the cookies. Press crumb mixture into the pan base and sides. Bake for 10 minutes and then cool to touch. Leave oven on.
02 -
Mix blueberries with sugar, flour, and lemon juice in a small bowl until no dry flour remains. Set aside. For the crumble, mix flour and brown sugar in a separate bowl, pour in melted butter, and combine with a fork until crumbly. Set aside both components.
03 -
Using a hand mixer or stand mixer with a paddle attachment, cream the cream cheese on low speed for 1 minute. Add sugar and mix for another minute, scraping down sides as needed. Mix sour cream and cornstarch in a bowl until smooth, then add this with vanilla extract to the cream cheese mixture. Continue mixing on low speed until incorporated. Add eggs, two at a time, mixing on low between additions. Scrape down sides and ensure everything is combined.
04 -
Pour cheesecake batter into the crust. Layer the blueberries on the batter first, followed by the crumble mixture. Prepare a water bath by boiling water. Place the springform pan in a larger pan or wrap in triple-layered foil to prevent leaks. Place both pans in the oven and pour hot water into the outer pan to create a water bath.
05 -
Bake for 80-90 minutes. The center should be slightly wobbly when gently shaken. Turn off the oven, leave the door slightly open, and allow the cheesecake to cool for 1 hour inside.
06 -
Remove cheesecake from the water bath and place on a cooling rack. Cool to room temperature for approximately 1 hour. Then refrigerate for at least 6 hours or preferably overnight before serving.
# Additional Notes:
01 -
For accurate measurements, use a digital scale. Baking often requires precision.