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Blueberry Crumble Cheesecake

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Indulge in the delightful combination of creamy cheesecake and crunchy crumble with this Blueberry Crumble Cheesecake recipe. This dessert features a buttery cookie crust, a velvety cheesecake filling enriched with fresh blueberries, and a sweet crumble topping that adds texture and flavor. Perfect for gatherings or as a special treat at home, this dessert is sure to impress with its stunning presentation and irresistible taste. Each slice offers a harmonious blend of rich creaminess balanced by tart blueberries, making it a truly satisfying dessert for any occasion.

Ingredients

Scale
  • 250 g digestive or graham crackers
  • 75 g butter
  • 800 g full fat cream cheese (room temperature)
  • 300 g fresh blueberries
  • 260 g granulated sugar
  • 200 g sour cream (room temperature)
  • 4 large eggs
  • 1 tbsp granulated sugar for blueberry topping
  • 1 tbsp all-purpose flour for blueberry topping
  • 2 tsp lemon juice for blueberry topping
  • 110 g all-purpose flour for cheesecake filling
  • 80 g dark brown sugar for cheesecake filling
  • 1 1/2 tbsp cornstarch for cheesecake filling
  • 2 1/2 tsp vanilla extract for cheesecake filling

Instructions

  1. Preheat your oven to 175°C (350°F). In a bowl, mix crushed crackers with sugar and melted butter. Press into the bottom of a springform pan.
  2. Toss blueberries with sugar, flour, and lemon juice in another bowl.
  3. Beat the cream cheese until smooth, then add sugars, sour cream, cornstarch, flour, and eggs one by one until just combined.
  4. Pour half of the cheesecake filling over the crust, layer half of the blueberries on top, and repeat with remaining ingredients.
  5. Bake for about 85 minutes until slightly jiggly in the center. Cool in the oven for an hour before refrigerating for at least four hours.

Nutrition

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