Blueberry Crumble Cheesecake Dessert (Print-Friendly Version)
Creamy filling, crisp crumble, juicy blueberries, and a golden cookie crust combine for a showstopping sweet.
# What You’ll Need to Make This:
→ Cookie Crust
01 -
250 g digestive biscuits or graham crackers, finely ground
02 -
2 tablespoons granulated sugar
03 -
75 g unsalted butter, melted
→ Blueberry Topping
04 -
300 g fresh blueberries
05 -
1 tablespoon granulated sugar
06 -
1 tablespoon all-purpose flour
07 -
2 teaspoons freshly squeezed lemon juice
→ Crumble Topping
08 -
110 g all-purpose flour
09 -
80 g dark brown sugar
10 -
70 g unsalted butter, melted
→ Cheesecake Filling
11 -
800 g full-fat cream cheese, at room temperature
12 -
260 g granulated sugar
13 -
200 g sour cream (18%), at room temperature
14 -
1.5 tablespoons cornstarch
15 -
2.5 teaspoons vanilla extract
16 -
4 large eggs
# How to Prepare:
01 -
Preheat oven to 160°C. Line the base of a 23 cm springform pan with parchment paper.
02 -
In a food processor, blend digestive biscuits or graham crackers with granulated sugar until mixture is finely ground. Pour in melted butter and process until fully combined and sandy.
03 -
Transfer crust mixture to the prepared pan, pressing firmly over the base and slightly up the sides using the base of a glass. Bake at 160°C for 10 minutes, then let cool to room temperature. Keep oven on.
04 -
In a bowl, combine blueberries with granulated sugar, all-purpose flour, and lemon juice. Mix until blueberries are evenly coated with no dry flour remaining. Set aside.
05 -
Mix all-purpose flour and dark brown sugar in a separate bowl. Add melted butter and stir with a fork until mixture forms a crumbly structure with no dry flour left. Set aside.
06 -
Using a hand mixer or stand mixer with paddle attachment, cream cream cheese on low speed for 1 minute. Add granulated sugar and mix for another minute. Scrape down sides and mix for 30 seconds more.
07 -
In a small bowl, mix sour cream and cornstarch until smooth. Add sour cream mixture and vanilla extract to the cream cheese. Mix on low speed until fully incorporated.
08 -
Add eggs to the cream cheese filling two at a time, mixing gently on low speed until just combined. Scrape bowl and briefly mix to ensure uniform batter.
09 -
Pour the filling over the cooled crust in the springform pan. Distribute blueberry mixture evenly over the top, then sprinkle crumble topping over blueberries.
10 -
Place the springform pan inside a larger cake pan or roasting tray. Boil water and pour into the outer pan to create a water bath, ensuring the springform pan is tightly wrapped with a triple layer of aluminium foil, or use the cake pan as a shield.
11 -
Bake at 160°C for 80 to 90 minutes. The cheesecake should be set at the edges but wobble slightly in the centre. Turn off the oven, crack the door, and let the cake cool inside for 1 hour.
12 -
Remove cheesecake from the water bath and place on a cooling rack. Allow to cool completely at room temperature, approximately 1 hour. Refrigerate at least 6 hours or overnight before serving.
# Extra Tips:
01 -
For best results, weigh all ingredients using a digital kitchen scale for accuracy.
02 -
Allowing the cheesecake to fully chill overnight ensures a firm yet creamy texture.