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Blueberry Crumble Cheesecake

Heavenly Blueberry Crumble Cheesecake for Delightful Moments

This Blueberry Crumble Cheesecake combines tangy cheesecake with crunchy crumble, perfect for any occasion.
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Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Chilling Time 6 hours
Total Time 9 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 grams Digestive or Graham Crackers Can use vanilla wafers
  • 50 grams Granulated Sugar
  • 100 grams Butter Unsalted recommended
For the Blueberry Filling
  • 500 grams Fresh Blueberries Frozen can be used
  • 2 tablespoons All-Purpose Flour Substitute with almond flour for gluten-free
  • 1 tablespoon Lemon Juice Can use vinegar as a substitute
For the Cheesecake Filling
  • 600 grams Full-Fat Cream Cheese Low-fat options available
  • 200 grams Sour Cream Greek yogurt can be substituted
  • 3 tablespoons Cornstarch Can use flour if needed
  • 1 teaspoon Vanilla Extract Vanilla bean paste optional
For the Topping
  • 3 large Eggs Can use egg replacement for dairy-free
  • 100 grams Butter Melted unsalted for crumble
  • 50 grams Brown Sugar Mix with white sugar for extra sweetness
  • 100 grams All-Purpose Flour Whole wheat flour for healthier version

Equipment

  • Food Processor
  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer

Method
 

Prepare the Crust
  1. Preheat your oven to 160ºC (325ºF). Blend your digestive or graham crackers with granulated sugar until fine. Melt unsalted butter and mix with the crumbs. Press into a 9-inch springform pan and bake for 10 minutes.
Prepare Toppings
  1. While the crust cools, toss blueberries with sugar, flour, and lemon juice. For the crumble, mix flour and brown sugar, then blend with melted butter until crumbly. Set aside.
Make Cheesecake Filling
  1. Beat cream cheese and sugar until smooth. Add sour cream and cornstarch, mixing well. Incorporate eggs one at a time, mixing just until combined.
Assemble and Bake
  1. Pour cheesecake batter into cooled crust. Spoon blueberry mixture on top and add crumble. Bake in a water bath for 1 hour and 20-30 minutes.
Cool and Set
  1. Let the cheesecake cool in the oven for 1 hour. Transfer to the fridge and chill for at least 6 hours or overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 180mgPotassium: 100mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Baking in a water bath prevents cracks. Ensure your ingredients are at room temperature for best results. Adjust baking time for frozen berries.

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