Why Make This Recipe
Blueberry Crumble Cheesecake is a delightful dessert that brings together the creamy goodness of cheesecake with the fresh taste of blueberries and the crumbly texture of a graham cracker crust. This recipe is perfect for celebrations, gatherings, or simply as a sweet treat at home. Not only does it look beautiful, but the combination of flavors makes it a hit among friends and family. Plus, it's a great way to enjoy seasonal berries!
How to Make Blueberry Crumble Cheesecake
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups fresh blueberries
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour
- 1 tsp cinnamon (optional)
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter until crumbly. Press this mixture into a greased springform pan.
- Bake the crust for about 10 minutes until it is golden brown. Allow it to cool slightly.
- In a large bowl, beat the cream cheese until smooth. Gradually mix in sugar, sour cream, eggs, flour, and vanilla until well combined.
- Gently fold in the fresh blueberries, ensuring they remain intact.
- Pour the filling over the cooled crust and bake for 45-50 minutes until slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool inside with the door ajar for an hour before chilling in the refrigerator for at least four hours.
How to Serve Blueberry Crumble Cheesecake
Serve the cheesecake chilled, straight from the fridge. You can garnish it with extra blueberries or a dollop of whipped cream for added flair. Slice it into generous pieces and enjoy it with a cup of coffee or tea!
How to Store Blueberry Crumble Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or aluminum foil to keep it fresh. It should stay good for about 3 to 5 days. If you want to store it for longer, you can freeze it. Wrap individual slices in plastic wrap and place them in an airtight container. It can last in the freezer for up to a month.
Tips to Make Blueberry Crumble Cheesecake
- Make sure the cream cheese is softened to room temperature for easier mixing.
- Don’t overmix the batter once you add the eggs, as this can create cracks in your cheesecake.
- Allow the cheesecake to cool slowly in the oven before refrigerating to help prevent cracking.
Variation
You can mix things up by using other berries like raspberries or strawberries if blueberries aren’t available. You can also add a sprinkle of nuts to the crust for added texture or swap out the sour cream for Greek yogurt for a different flavor profile.
FAQs
Q: Can I use frozen blueberries instead of fresh ones?
A: Yes, you can use frozen blueberries! Just make sure to thaw and drain them to remove excess moisture before folding them into the batter.
Q: How do I know when the cheesecake is done baking?
A: The cheesecake should be slightly jiggly in the center when you take it out of the oven. It will continue to set as it cools.
Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake can be made a day or two in advance, making it a great option for parties and special occasions. Just be sure to store it in the refrigerator until you are ready to serve.
Blueberry Crumble Cheesecake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter until crumbly. Press this mixture into a greased springform pan.
- Bake the crust for about 10 minutes until it is golden brown. Allow it to cool slightly.
- In a large bowl, beat the cream cheese until smooth. Gradually mix in sugar, sour cream, eggs, flour, and vanilla until well combined.
- Gently fold in the fresh blueberries, ensuring they remain intact.
- Pour the filling over the cooled crust and bake for 45-50 minutes until slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool inside with the door ajar for an hour before chilling in the refrigerator for at least four hours.
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