Description
This Blueberry Crumble Cheesecake features a buttery cookie crust, a creamy cheesecake filling, fresh blueberries, and a crunchy crumble topping. Baked in a water bath for a perfect texture, it’s a delightful dessert perfect for any occasion.
Ingredients
Scale
Cookie Crust
- 250 g digestive or graham crackers
- 2 tablespoon granulated sugar
- 75 g butter
Blueberries
- 300 g fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoon lemon juice
Crumble
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter
Cheesecake
- 800 g full fat cream cheese, room temperature
- 260 g granulated sugar
- 200 g sour cream 18%, room temperature
- 1 ½ tablespoon cornstarch
- 2 ½ teaspoon vanilla extract
- 4 large eggs
Instructions
- Preheat and Prepare Crust: Preheat your oven to 160ºC (325ºF) conventional. Line the bottom of a 23 cm (9 inch) springform pan with parchment paper.
- Make Cookie Crumbs: In a food processor, blend the digestive or graham crackers with 2 tablespoons sugar until they become fine crumbs. Melt 75 g butter and blend it with the crumbs until fully combined.
- Press and Bake Crust: Press the crumb mixture firmly into the bottom and up the sides of the springform pan using the bottom of a glass. Bake for 10 minutes and then cool until the crust is cool to the touch. Keep the oven on.
- Prepare Blueberries: In a small bowl, combine 300 g blueberries with 1 tablespoon sugar, 1 tablespoon flour, and 2 teaspoons lemon juice. Stir until no flour is visible and set aside.
- Prepare Crumble: Mix 110 g flour with 80 g dark brown sugar in another bowl. Melt 70 g butter and pour it into the dry ingredients. Mix with a fork until crumbly and no dry flour remains. Set aside.
- Make Cheesecake Batter: Using a hand or stand mixer with paddle attachment, beat 800 g cream cheese on low speed for 1 minute. Add 260 g sugar and blend for another minute on low. Scrape the bowl and mix for 30 seconds.
- Add Sour Cream Mixture: In a small bowl, mix 200 g sour cream with 1 ½ tablespoon cornstarch until smooth. Add this mixture and 2 ½ teaspoons vanilla extract to the cream cheese. Mix on low until combined.
- Incorporate Eggs: Add eggs two at a time, mixing gently on low speed until fully combined after each addition. Scrape the bowl and mix one last time to ensure even distribution.
- Assemble Cheesecake: Pour the batter into the springform pan. Distribute the blueberry mixture evenly over the top, then sprinkle the crumble topping on top of the blueberries.
- Prepare Water Bath: Boil water in a kettle. Place the springform pan inside a 30 cm (12 inch) cake pan, then place this inside a larger baking or roasting pan. Pour the boiling water into the outer pan to create a water bath, making sure water does not get into the cheesecake pan.
- Bake Cheesecake: Bake for 1 hour and 30 minutes at 160ºC (325ºF). The cheesecake should be slightly wobbly in the center.
- Cool in Oven: Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour to avoid cracks.
- Cool Completely and Chill: Remove the cheesecake from the water bath and transfer it to a cooling rack. Let it cool to room temperature for about 1 hour, then refrigerate for at least 6 hours or preferably overnight before serving.
Notes
- Use a digital scale for precise measurements, especially for baking.
- If you don’t have a springform pan, ensure your cake pan has removable sides or line the pan well to prevent leakage.
- Ensure cream cheese and sour cream are at room temperature for a smooth batter.
- Do not overmix the batter once eggs are added to avoid air bubbles and cracks.
- The water bath helps in even baking and prevents cracking in the cheesecake.
- You can substitute fresh blueberries with frozen ones, but do not thaw before using.
- Cover the outer pan with a triple layer of aluminum foil if you want additional protection from water seepage during baking.
- Letting the cheesecake rest in the slightly open oven after baking helps prevent cracks.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
