Ingredients
Method
Prepare the 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.
Prepare the blueberry layer
- In a bowl, toss the fresh blueberries with 1 tablespoon sugar, 1 tablespoon flour, and lemon juice. Set aside.
Prepare the crumble topping
- In another bowl, mix 110 g of flour, dark brown sugar, and cold butter. Use your fingers to create a crumbly texture. Set aside.
Make the 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.
Combine and bake
- 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.
Chill
- Transfer the cheesecake to the fridge and chill for at least 4 hours, or overnight for best results.
Nutrition
Notes
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. 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.