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Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake

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Indulge in the delightful Blueberry Crumble Cheesecake, a luscious dessert that combines a buttery cookie crust, creamy cheesecake filling, and a generous layer of juicy blueberries and crunchy crumble. This recipe is perfect for any occasion, from family gatherings to quiet evenings at home. With its impressive blend of textures and flavors, this cheesecake is sure to become a favorite among friends and family. Easy to prepare with straightforward steps, it’s also an excellent make-ahead dessert that can be enjoyed chilled. Elevate your dessert game with this exquisite combination of rich cream cheese and sweet blueberries.

Ingredients

Scale
  • 250 g digestive or graham crackers
  • 2 tbsp granulated sugar
  • 75 g butter
  • 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
  • 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 your oven to 350°F (175°C). Crush the digestive or graham crackers into fine crumbs and mix with melted butter. Press into the bottom of a springform pan.
  2. In another bowl, toss fresh blueberries with sugar, flour, and lemon juice. Set aside.
  3. In an electric mixer, beat room-temperature cream cheese with dark brown sugar until smooth. Gradually add granulated sugar, then incorporate sour cream, cornstarch, vanilla extract, and eggs one at a time.
  4. Pour half the cheesecake batter over the crust in the springform pan. Layer half of the blueberry mixture on top before adding remaining batter and topping with the rest of the blueberries.
  5. Bake for approximately 85 minutes until set but slightly jiggly in the center. Let cool at room temperature before refrigerating for at least two hours.

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