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Chocolate-Covered Roasted Chickpeas: A 3-Ingredient Vegan Snack Recipe

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This Blueberry Crumble Cheesecake is a delightful combination of a crisp cookie crust, creamy cheesecake filling, and a juicy blueberry topping with a crumbly finish. Perfectly baked in a water bath to ensure a smooth texture, this dessert offers a harmonious balance of sweet and tangy flavors with a variety of textures that will impress at any gathering.

Ingredients

COOKIE CRUST

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

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

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

Instructions

  1. Prepare Cookie Crust: Preheat the conventional oven to 160ºC (325ºF) and line a 23 cm (9 inch) springform pan bottom with parchment paper. In a food processor, blend the digestive or graham crackers with 2 tablespoons granulated sugar until powdery. Melt 75 g butter and add it to the processor, blending until combined. Press the cookie crumb mixture firmly on the bottom and up the sides of the springform pan. Bake for 10 minutes, then allow to cool.
  2. Prepare Blueberries and Crumble: In a bowl, mix blueberries with 1 tablespoon sugar, 1 tablespoon flour, and 2 teaspoons lemon juice until no dry flour remains; set aside. For the crumble, combine 110 g flour and 80 g dark brown sugar in another bowl. Melt 70 g butter and pour over the mixture, mixing with a fork until crumbly. Set aside both toppings.
  3. Make Cheesecake Filling: Using a hand or stand mixer, beat 800 g cream cheese on low speed for 1 minute. Add 260 g sugar and beat for another minute. Scrape down bowl sides, mixing again for 30 seconds. In a small bowl, mix 200 g sour cream with 1 ½ tablespoons cornstarch until smooth and add to the cream cheese mixture with 2 ½ teaspoons vanilla extract; mix just until combined. Add eggs two at a time on low speed, scraping bowl sides and mixing thoroughly after all eggs are incorporated.
  4. Assemble and Bake: Pour cheesecake batter into the springform pan over the cooled crust. Evenly distribute the blueberry mixture on top of the batter, then sprinkle crumble evenly over blueberries. Boil water in a kettle. Place the springform pan inside a 30 cm cake pan, then put that cake pan into a larger baking or roasting pan. Carefully pour hot water into the outer pan to create a water bath, ensuring it does not leak into the cheesecake. Alternatively, wrap the springform pan with triple layers of aluminum foil to seal it before placing in the water bath. Bake for 1 hour and 20 to 30 minutes until the cheesecake is slightly wobbly in the center.
  5. Cool and Chill: Turn off the oven, open the door slightly, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath and transfer to a cooling rack to come to room temperature over about 1 hour. Refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to fully set before serving.

Notes

  • Using a water bath is crucial to prevent the cheesecake from cracking and ensure a silky texture.
  • Make sure the cream cheese and sour cream are at room temperature to avoid lumps.
  • Press the crust firmly to help it hold together when slicing.
  • The three-layer foil wrap is only recommended if carefully sealed to prevent water leakage into the crust.
  • For best flavor and texture, chill overnight before serving.
  • Use fresh blueberries for topping; frozen may add too much moisture.
  • Allow cheesecake to cool gradually to prevent cracking.

Find it online: https://yumntasty.com/chocolate-covered-roasted-chickpeas-a-3-ingredient-vegan-snack-recipe/