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Blueberry Crumble Cheesecake Recipe

Homemade Blueberry Crumble Cheesecake

This delicious Homemade Blueberry Crumble Cheesecake combines a creamy cheesecake with a sweet blueberry topping and a crunchy crumble for a delightful dessert experience.
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Prep Time 40 minutes
Cook Time 1 hour 40 minutes
Chilling Time 8 hours
Total Time 10 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Springform Pan
  • Food Processor
  • Stand Mixer

Method
 

  1. Preheat the oven to 160ºC/325ºF conventional oven. Prepare a 23 cm/9 inch springform tin lined with parchment paper.
  2. In a food processor, blend cookies and sugar until fine. Add melted butter and mix well. Press mixture into the bottom and sides of the springform pan.
  3. Bake crust for 10 minutes. Cool completely while the oven remains on.
  4. Mix blueberries, sugar, flour, and lemon juice in a bowl. Set aside.
  5. For crumble, mix flour and brown sugar. Add melted butter and combine until crumbly. Set aside.
  6. In a stand mixer, cream the cream cheese on low speed. Add sugar and mix until smooth. Mix in sour cream, cornstarch, and vanilla extract.
  7. Add eggs two at a time, mixing until combined. Scrape down sides and mix thoroughly.
  8. Pour cheesecake batter into crust. Top with blueberries and crumble.
  9. Bake in a water bath for 1 hour and 20-30 minutes. Let cool in the oven for 1 hour, then cool to room temperature on a rack.
  10. Chill in the fridge for at least 6 hours or overnight before serving.

Notes

Ensure the cream cheese and eggs are at room temperature for a smooth cheesecake. Use a water bath to prevent cracking. Chill thoroughly before serving for the best texture.