Description
This Blueberry Crumble Cheesecake combines a buttery graham cracker crust, rich and creamy cheesecake filling, juicy blueberries, and a crisp crumble topping for an unforgettable dessert. Perfect for celebrations or special occasions. Source:
Ingredients
250 g graham crackers or digestive biscuits, crushed
80 g melted butter
2 tablespoons granulated sugar
300 g fresh blueberries
1 tablespoon sugar
1 tablespoon flour
2 teaspoons lemon juice
110 g flour
80 g brown sugar
70 g melted butter
800 g cream cheese, softened
250 g granulated sugar
200 g sour cream
1 1/2 tablespoons cornstarch
2 teaspoons vanilla extract
4 large eggs
Instructions
- Preheat the oven to 325°F (160°C) and line a 9-inch springform pan with parchment paper.
- Mix the crushed graham crackers or digestive biscuits with 80 g melted butter and 2 tablespoons sugar. Press into the bottom of the pan and bake for 10 minutes. Cool slightly.
- Combine the blueberries, 1 tablespoon sugar, 1 tablespoon flour, and lemon juice in a bowl. Set aside.
- Prepare the crumble by mixing 110 g flour, brown sugar, and 70 g melted butter until crumbly. Set aside.
- Beat the cream cheese and 250 g granulated sugar until smooth and creamy.
- Mix in the sour cream, cornstarch, and vanilla extract until incorporated.
- Add the eggs two at a time, mixing gently until just combined.
- Pour the cheesecake filling over the prepared crust.
- Spoon the blueberry mixture evenly over the filling.
- Sprinkle the crumble topping over the blueberries.
- Bake for 80 to 90 minutes until the edges are set and the center still jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 6 hours before serving.
Notes
Frozen blueberries may be used without thawing.
Add 1 teaspoon cinnamon to the crumble for extra flavor.
Lemon zest can be added to the filling for brighter citrus notes.
Vanilla wafers can be substituted for the crust.
Store covered in the refrigerator for up to 5 days.
Freeze individual slices for up to 2 months and thaw overnight in the refrigerator.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 639 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 42 g
- Saturated Fat: 24 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 155 mg
