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Blueberry Crumble Cheesecake

Irresistible Blueberry Crumble Cheesecake for Dessert Lovers

Experience the delightful fusion of creamy cheesecake, juicy blueberries, and crunchy crumble in this irresistible Blueberry Crumble Cheesecake.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chilling Time 6 hours
Total Time 7 hours 50 minutes
Servings: 8 slices
Course: Desserts
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 g Digestive or Graham Crackers can be substituted with gluten-free crackers
  • 50 g Granulated Sugar use brown sugar for a deeper flavor
  • 100 g Butter unsalted butter is preferred
For the Blueberry Filling
  • 300 g Fresh Blueberries or frozen blueberries without thawing
  • 30 g All-Purpose Flour almond flour can substitute
  • 2 tbsp Lemon Juice fresh juice is ideal
  • 50 g Granulated Sugar for blueberries
For the Crumble Topping
  • 100 g All-Purpose Flour or almond flour for gluten-free
  • 75 g Brown Sugar or white sugar
  • 75 g Butter melted
For the Cheesecake Filling
  • 600 g Full Fat Cream Cheese or low-fat cream cheese
  • 200 g Sour Cream full-fat Greek yogurt is excellent
  • 30 g Cornstarch optional
  • 2 tsp Vanilla Extract pure vanilla extract preferred
  • 3 large Eggs room temperature

Equipment

  • Food processor
  • Mixing bowls
  • Hand Mixer
  • Springform Pan
  • Parchment Paper
  • Baking Pan

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 160ºC (325ºF) and prepare a 23 cm (9-inch) springform pan by lining the bottom with parchment paper.
  2. Combine digestive or graham crackers with granulated sugar in a food processor until finely ground. Stir in melted butter and mix until resembling wet sand. Press into the bottom of the springform pan and bake for 10 minutes, then cool.
  3. In a mixing bowl, combine fresh blueberries, granulated sugar, flour, and lemon juice. Stir gently and set aside.
  4. Mix all-purpose flour and brown sugar for the crumble topping in a separate bowl, then add melted butter until crumbly.
  5. Beat cream cheese until smooth, gradually adding granulated sugar, then sour cream, cornstarch, vanilla, and eggs. Ensure everything is combined smoothly for the filling.
  6. Pour the cheesecake filling over the cooled crust, spoon blueberries on top, then evenly distribute crumble topping.
  7. Place the springform pan into a larger pan filled with hot water and bake for 1 hour and 20-30 minutes, until slightly wobbly in the center.
  8. Turn off the oven, cool with the door ajar for 1 hour, then chill in the refrigerator for at least 6 hours or overnight.

Nutrition

Serving: 1slicesCalories: 420kcalCarbohydrates: 45gProtein: 7gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 800IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Using a water bath while baking keeps the cheesecake moist. Allow the cheesecake to cool gradually and keep ingredients at room temperature for best results.

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