why make this recipe
Blueberry Crumble Cheesecake is a delightful dessert that combines the richness of cheesecake with the refreshing taste of blueberries and a crunchy crumble. This dessert is perfect for special occasions, family gatherings, or just a sweet treat during the week. The blend of creamy, tangy cheesecake with the sweet and tart blueberries makes it a crowd-pleaser. Plus, the crumble topping adds an extra layer of texture, making it satisfying and delicious.
how to make Blueberry Crumble Cheesecake
Ingredients:
- 250 g digestive or graham crackers
- 2 tbsp granulated sugar
- 75 g butter
- 300 g fresh blueberries
- 1 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp lemon juice
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter
- 800 g full-fat cream cheese (room temperature)
- 260 g granulated sugar
- 200 g sour cream (18% room temperature)
- 1 1/2 tbsp cornstarch
- 2 1/2 tsp vanilla extract
- 4 large eggs
Directions:
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Cookie Crust: Crush the digestive or graham crackers into crumbs. Mix them with 2 tablespoons of granulated sugar and melted butter. Press the mixture firmly into the bottom of a springform pan to form the crust.
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Blueberries: In a bowl, toss the fresh blueberries with 1 tablespoon sugar, 1 tablespoon flour, and lemon juice. Set aside.
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Crumble: In another bowl, mix 110 g of flour, dark brown sugar, and cold butter. Use your fingers to create a crumbly texture. Set aside.
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Cheesecake Filling: In a large bowl, beat the cream cheese until smooth. Gradually add 260 g of granulated sugar and mix well. Add the sour cream, cornstarch, and vanilla extract, mixing until combined. Finally, add the eggs one at a time, mixing on low speed after each addition until just incorporated.
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Combine: Pour half of the cheesecake filling into the crust. Add the blueberry mixture on top, then pour the remaining cheesecake filling over the blueberries. Sprinkle the crumble topping evenly on top.
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Bake: Preheat your oven to 160°C (320°F). Bake the cheesecake for about 1 hour, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
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Chill: Transfer the cheesecake to the fridge and chill for at least 4 hours, or overnight for best results.
how to serve Blueberry Crumble Cheesecake
Slice the cheesecake into wedges and serve it chilled. You can add a dollop of whipped cream or a sprinkle of fresh blueberries on top for an extra touch. This dessert is great for sharing!
how to store Blueberry Crumble Cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days. If you need to keep it longer, you can freeze slices wrapped tightly in plastic wrap for up to 2 months. Just be sure to thaw it overnight in the fridge before serving.
tips to make Blueberry Crumble Cheesecake
- Ensure your cream cheese is at room temperature for easy mixing.
- Don’t overmix the eggs into the cheesecake filling; this helps avoid cracks on the surface.
- Experiment with other fruits like raspberries or strawberries if blueberries are not available.
- For a sweeter taste, you can add more sugar to the blueberry mixture or the cheesecake filling.
variation (if any)
You can swap out blueberries for other berries, such as strawberries or raspberries, for a different flavor. You can also add a hint of cinnamon to the crumble for an extra layer of flavor.
FAQs
Q: Can I make this cheesecake in advance?
A: Yes! This cheesecake is perfect for making a day ahead. Just chill it in the refrigerator overnight.
Q: Can I use frozen blueberries instead of fresh?
A: Yes, you can use frozen blueberries. Just make sure to thaw and drain them before using to avoid excess moisture.
Q: What should I do if my cheesecake cracks?
A: If your cheesecake cracks, don’t worry! You can cover it with crumble topping or whipped cream to hide the cracks, and it will still taste delicious.
Blueberry Crumble Cheesecake
Ingredients
Method
- Crush the digestive or graham crackers into crumbs. Mix them with 2 tablespoons of granulated sugar and melted butter. Press the mixture firmly into the bottom of a springform pan to form the crust.
- In a bowl, toss the fresh blueberries with 1 tablespoon sugar, 1 tablespoon flour, and lemon juice. Set aside.
- In another bowl, mix 110 g of flour, dark brown sugar, and cold butter. Use your fingers to create a crumbly texture. Set aside.
- In a large bowl, beat the cream cheese until smooth. Gradually add 260 g of granulated sugar and mix well. Add the sour cream, cornstarch, and vanilla extract, mixing until combined.
- Finally, add the eggs one at a time, mixing on low speed after each addition until just incorporated.
- Pour half of the cheesecake filling into the crust. Add the blueberry mixture on top, then pour the remaining cheesecake filling over the blueberries.
- Sprinkle the crumble topping evenly on top.
- Preheat your oven to 160°C (320°F). Bake the cheesecake for about 1 hour, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Transfer the cheesecake to the fridge and chill for at least 4 hours, or overnight for best results.
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