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Blueberry Crumble Cheesecake Recipe

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4.1 from 11 reviews

This Blueberry Crumble Cheesecake combines a buttery cookie crust, a creamy full-fat cream cheese filling, fresh blueberries, and a crunchy brown sugar crumble topping. Baked in a water bath for perfect texture, this dessert offers a delightful balance of tangy and sweet flavors with a rich, velvety mouthfeel.

Ingredients

COOKIE CRUST

  • 250 g digestive or graham crackers
  • 2 tablespoons granulated sugar
  • 75 g butter

BLUEBERRIES

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

CRUMBLE

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

CHEESECAKE

  • 800 g full fat cream cheese, room temperature
  • 260 g granulated sugar
  • 200 g sour cream (18%), room temperature
  • 1 ½ tablespoons cornstarch
  • 2 ½ teaspoons vanilla bean paste
  • 4 large eggs

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 160ºC (325ºF) using the conventional setting. Line a 23 cm (9 inch) springform pan with parchment paper at the bottom to prevent sticking.
  2. Make Cookie Crust: In a food processor, blend digestive or graham crackers with 2 tablespoons granulated sugar until the mixture resembles fine sand. Melt the butter and blend it into the crumbs. Press this crumb mixture evenly into the bottom and slightly up the sides of the springform using the bottom of a glass to compact it well. Bake the crust for 10 minutes, then allow it to cool to room temperature while the oven remains on.
  3. Prepare Blueberry Mixture: In a small bowl, combine the fresh blueberries with 1 tablespoon granulated sugar, 1 tablespoon all-purpose flour, and 2 teaspoons lemon juice. Mix until the flour has fully incorporated with no dry patches. Set this mixture aside.
  4. Prepare Crumble Topping: In another bowl, mix 110 g all-purpose flour with 80 g dark brown sugar. Melt 70 g butter and pour it over the dry ingredients. Use a fork to mix until crumbs form and there is no dry flour left. Set aside.
  5. Make Cheesecake Filling: Using a hand or stand mixer with a paddle attachment, beat 800 g room temperature cream cheese on low speed for 1 minute until smooth. Add 260 g granulated sugar and mix for an additional minute on low speed. Scrape down the bowl and mix for 30 seconds more. In a separate bowl, combine 200 g sour cream with 1 ½ tablespoons cornstarch until smooth, then add this mixture and 2 ½ teaspoons vanilla bean paste to the cream cheese. Mix on low until combined. Add eggs two at a time, mixing gently on low speed after each addition until fully incorporated. Scrape the bowl sides and give one final mix to ensure homogeneity.
  6. Assemble Cheesecake: Pour the cheesecake batter over the cooled crust in the springform pan. Evenly distribute the prepared blueberry mixture over the batter. Sprinkle the crumble topping on top of the blueberries.
  7. Prepare Water Bath and Bake: Boil water in a kettle. Place the springform pan inside a 30 cm (12 inch) cake pan, then set this cake pan inside a larger roasting pan. Carefully fill the roasting pan with the hot water to create a water bath that comes about halfway up the sides of the cake pan, ensuring no water seeps into the crust. Alternatively, wrap the springform pan securely with triple layers of aluminum foil to seal it before placing it in the water bath. Bake the cheesecake in the preheated oven for 1 hour and 20-30 minutes. The center should still be slightly wobbly when gently shaken.
  8. Cool Cheesecake: Turn off the oven and slightly open the door. Let the cheesecake cool in the oven for 1 hour to gradually reduce the temperature and prevent cracking. Remove from the oven and water bath, then transfer the cheesecake to a cooling rack. Allow it to cool completely at room temperature for about 1 hour.
  9. Chill Before Serving: Once cooled, refrigerate the cheesecake for at least 6 hours or preferably overnight to fully set and develop flavor.

Notes

  • Ensure all dairy ingredients like cream cheese and sour cream are at room temperature before mixing to avoid lumps and ensure smooth batter.
  • The water bath helps bake the cheesecake gently and prevents cracking on the surface.
  • If using aluminum foil to wrap the pan, make sure it is properly sealed to avoid water infiltration during baking.
  • The cheesecake should be slightly wobbly in the center when finished baking; it will firm up as it cools and chills.
  • Letting the cheesecake chill overnight intensifies the flavor and improves texture.

Find it online: https://yumntasty.com/blueberry-crumble-cheesecake-recipe/