Description

This Blueberry Crumble Cheesecake is a heavenly dessert featuring a crisp cookie crust, a smooth and creamy cheesecake filling, and a generous topping of juicy blueberries and buttery crumble. Perfectly baked in a water bath to ensure a velvety texture, it’s an irresistible blend of sweet, tart, and buttery flavors that make for a delightful treat at any occasion.

Ingredients

Scale

Cookie Crust

250 g digestive or graham crackers
2 tablespoon granulated sugar
75 g butter, melted

Blueberries

300 g fresh blueberries
1 tablespoon granulated sugar
1 tablespoon all-purpose flour
2 teaspoon lemon juice

Crumble

110 g all-purpose flour
80 g dark brown sugar
70 g butter, melted

Cheesecake

800 g full fat cream cheese, room temperature
260 g granulated sugar
200 g sour cream (18%), room temperature
1 ½ tablespoon cornstarch
2 ½ teaspoon vanilla extract
4 large eggs

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Instructions

Prepare the Cookie Crust: Preheat the oven to 160ºC (325ºF) conventional. Line a 23 cm (9 inch) springform pan with parchment paper at the bottom. In a food processor, blend the digestive or graham crackers with granulated sugar until fine crumbs. Add melted butter and blend until combined. Press the crumb mixture firmly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then cool to room temperature while keeping the oven on.
Prepare Blueberries: In a small bowl, combine fresh blueberries, granulated sugar, all-purpose flour, and lemon juice. Mix well until no dry flour remains. Set aside.
Make the Crumble Topping: In another bowl, mix together all-purpose flour and dark brown sugar. Pour melted butter over the mixture and combine with a fork until crumbly and no dry flour is visible. Set aside.
Make the Cheesecake Filling: Using a hand mixer or stand mixer with a paddle attachment, cream the room temperature cream cheese on low speed for 1 minute. Add granulated sugar and mix for another minute on low speed. Scrape down the bowl sides and mix for 30 seconds more. In a small bowl, whisk together sour cream and cornstarch until smooth. Add this mixture and vanilla extract to the cream cheese and mix on low speed just until combined.
Add Eggs: Add eggs two at a time, mixing on low speed just until incorporated. Scrape the bowl sides and give a final gentle mix to ensure all ingredients are well combined.
Assemble the Cheesecake: Pour the cheesecake batter into the prepared springform pan. Carefully spoon the blueberry mixture evenly over the cheesecake batter. Then scatter the crumble topping over the blueberries.
Prepare Water Bath and Bake: Boil water in a kettle. Place the springform pan inside a 30 cm (12 inch) cake pan. Set the cake pan inside a larger roasting pan and carefully pour in hot water until it reaches about halfway up the sides of the cake pan. If preferred, cover the cake pan with triple layers of aluminum foil tightly to protect from water leaks. Bake for 1 hour and 20-30 minutes. The cheesecake should be slightly wobbly in the center when done.
Cool the Cheesecake: Turn off the oven, crack the oven door open slightly, and leave the cheesecake to cool in the oven for 1 hour. Remove from the oven and water bath, then place on a cooling rack to cool fully to room temperature, approximately 1 hour.
Chill: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to set completely before slicing and serving.

Notes

Use a food processor for smooth, even crust crumbs and quick mixing.
Room temperature cream cheese and sour cream help achieve a lump-free cheesecake filling.
A water bath prevents cracks on the cheesecake surface and ensures gentle baking.
Make sure the water bath is well sealed if using the foil method to avoid water leaking into the cheesecake.
Allow cheesecake to chill fully to develop its full flavor and texture.
Store leftovers covered in the refrigerator for up to 4 days.