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Blueberry Crumble Cheesecake

Indulge in Blueberry Crumble Cheesecake Bliss Today

This Blueberry Crumble Cheesecake is a perfect blend of creamy cheesecake, juicy blueberries, and a delightful crumble.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Cooling Time 6 hours
Total Time 7 hours 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 250 g Digestive or Graham Crackers Substitute with any crushed cookie of your choice.
  • 2 tablespoons Granulated Sugar Can be replaced with brown sugar for deeper flavor.
  • 75 g Butter Melted coconut oil can be used for a dairy-free version.
For the Blueberry Filling
  • 300 g Fresh Blueberries Frozen blueberries can be substituted, though fresh is preferred.
  • 1 tablespoon All-Purpose Flour Gluten-free flour can be used as a substitute.
  • 2 teaspoons Lemon Juice Can be omitted for a less tart flavor.
For the Crumble Topping
  • 80 g Dark Brown Sugar Light brown sugar can be used if dark is unavailable.
  • 110 g All-Purpose Flour Can be substituted with gluten-free flour if desired.
  • 70 g Butter Melted coconut oil may also be used for a dairy-free option.
For the Cheesecake Filling
  • 800 g Full Fat Cream Cheese Greek yogurt can substitute in a 1:1 ratio.
  • 200 g Sour Cream Replace with additional cream cheese or Greek yogurt if needed.
  • 1.5 tablespoons Cornstarch Can be substituted with flour if needed.
  • 2.5 teaspoons Vanilla Extract Use vanilla paste or omit if unavailable.
  • 4 Large Eggs Substitute with flax eggs for an egg-free version if needed.

Equipment

  • food processor
  • 9-inch springform pan
  • Mixing bowls
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160ºC (325ºF) and line a 9-inch springform pan with parchment paper.
  2. In a food processor, blend the digestive or graham crackers with 2 tablespoons of granulated sugar until fine crumbs form. Mix in 75 g of melted butter and press into the bottom of the prepared pan. Bake for 10 minutes and allow to cool.
  3. In a medium bowl, combine 300 g of fresh blueberries with 1 tablespoon of flour, 260 g of granulated sugar, and 2 teaspoons of lemon juice. Toss gently and let sit.
  4. In a separate bowl, stir together 110 g of all-purpose flour and 80 g of dark brown sugar. Add 70 g of melted butter and mix until it resembles coarse crumbs.
  5. In a large mixing bowl, beat 800 g of cream cheese and 260 g of granulated sugar until smooth. Mix in 200 g of sour cream and 1.5 tablespoons of cornstarch. Add 2.5 teaspoons of vanilla extract and then eggs, mixing on low until combined.
  6. Pour cheesecake filling into the cooled crust, layer blueberry mixture on top, and crumble mixture on top of that. Place the pan into a larger dish with boiling water and bake for 1 hour and 20-30 minutes.
  7. Allow the cheesecake to cool in the oven for 1 hour. Transfer to the refrigerator and chill for at least 6 hours or overnight.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 8gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 95mgSodium: 210mgPotassium: 200mgFiber: 2gSugar: 28gVitamin A: 500IUVitamin C: 3mgCalcium: 80mgIron: 1mg

Notes

Use fresh blueberries for the best flavor and texture. Allow cheesecake to chill for optimal results.

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