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Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake

This Blueberry Crumble Cheesecake is a celebratory dessert featuring a crisp, buttery cookie crust, a smooth and velvety cheesecake filling, and a topping of juicy, bursting blueberries and sweet, crunchy crumble. It's a dessert that feels both rustic and elegant, comforting and impressive all at once. The combination of tangy cream cheese, sweet berries, and the oat-like crumble is simply unforgettable.
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Prep Time 45 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings
Calories: 639
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 250 g digestive or graham crackers, finely crushed
  • 2 tbsp granulated sugar
  • 75 g butter, melted
  • 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, packed
  • 70 g butter, cold and cubed
  • 800 g full-fat cream cheese, at room temperature
  • 260 g granulated sugar
  • 200 g sour cream, at room temperature
  • 1 1/2 tbsp cornstarch
  • 2 1/2 tsp vanilla extract
  • 4 large eggs, at room temperature

Equipment

  • 9-inch springform pan
  • heavy-duty aluminum foil
  • bowl
  • Wire rack
  • Small saucepan
  • Pastry cutter
  • Large bowl
  • electric mixer
  • roasting pan

Method
 

Instructions
  1. Prep Your Pan and Oven: Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil, making sure it’s watertight. This is crucial for the water bath later.
  2. Make the Crust: In a bowl, mix the finely crushed graham crackers and sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of your prepared springform pan. Bake for 10 minutes, then let it cool completely on a wire rack.
  3. Prepare the Blueberry Topping: In a small saucepan, combine the fresh blueberries, sugar, flour, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries start to burst and the mixture thickens, about 5-7 minutes. Set aside to cool completely.
  4. Create the Crumble: In a separate bowl, whisk together the flour and dark brown sugar. Add the cold, cubed butter. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse, pea-sized crumbs. Place the crumble mixture in the refrigerator to keep it cold while you prepare the filling.
  5. Mix the Cheesecake Filling: In a large bowl with an electric mixer, beat the room temperature cream cheese on medium speed until completely smooth and free of lumps. Scrape down the sides of the bowl. Add the granulated sugar and cornstarch, and beat until smooth. Mix in the sour cream and vanilla extract. Switch the mixer to low speed and add the eggs one at a time, mixing just until the yolk disappears after each addition. Do not overmix!
  6. Assemble the Cheesecake: Pour half of the cheesecake filling over the cooled crust. Dollop half of the cooled blueberry mixture over the filling. Gently pour the remaining cheesecake filling on top. Spoon the rest of the blueberry mixture over the top, then generously sprinkle the chilled crumble over everything.
  7. Bake in a Water Bath: Place the foil-wrapped springform pan into a large roasting pan. Carefully pour boiling water into the roasting pan until it comes about halfway up the sides of the cheesecake pan. Bake for 60-70 minutes, or until the edges are set and the center has a slight wobble.
  8. Cool and Chill: Turn off the oven and crack the door open, leaving the cheesecake inside to cool for 1 hour. This helps prevent cracks. Remove the cheesecake from the water bath, take off the foil, and let it cool completely on a wire rack. Once at room temperature, cover with plastic wrap and refrigerate for at least 6 hours, but preferably overnight, before serving this delicious blueberry crumble cheesecake.

Notes

Ensure cream cheese, sour cream, and eggs are at room temperature to avoid a lumpy filling. To prevent cracks, mix on low speed after adding eggs and cool the cheesecake slowly in the turned-off oven. For a crunchy crumble, use cold butter and keep the mixture chilled until ready to use.