Description
Indulge in the irresistible Blueberry Crumble Cheesecake, a dessert that beautifully marries creamy cheesecake with a crunchy crumble topping and fresh blueberries. This delightful treat is perfect for any occasion, whether it’s a family gathering or an elegant dinner party. The rich, velvety texture of the cheesecake paired with the burst of juicy blueberries creates a mouthwatering experience that will leave everyone wanting more. With simple preparation steps and accessible ingredients, you can easily create this show-stopping dessert that’s sure to impress.
Ingredients
Scale
- 250 g digestive or graham crackers
- 2 tbsp granulated sugar
- 75 g butter
- 300 g fresh blueberries
- 1 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp lemon juice
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter
- 800 g full fat cream cheese (room temperature)
- 260 g granulated sugar
- 200 g sour cream (18% room temperature)
- 1 1/2 tbsp cornstarch
- 2 1/2 tsp vanilla extract
- 4 large eggs
Instructions
- Preheat your oven to 180°C (350°F).
- In a mixing bowl, crush the digestive or graham crackers until finely ground.
- Add granulated sugar and melted butter into the cracker crumbs. Mix well until combined.
- Press the mixture evenly into the bottom of a springform pan to form the crust. Set aside.
- Combine fresh blueberries with granulated sugar, all-purpose flour, and lemon juice. Toss gently to coat.
- In a large bowl, beat together room temperature cream cheese and granulated sugar using a hand mixer until smooth.
- Add sour cream, cornstarch, vanilla extract, and dark brown sugar. Mix until fully incorporated.
- Add eggs one at a time, mixing on low speed after each addition until just combined. Avoid over-mixing.
- Pour half of the cheesecake filling over the crust in the springform pan.
- Evenly scatter half of the blueberry mixture on top of this layer.
- Pour in remaining cheesecake filling and top with remaining blueberries.
- Bake in preheated oven for 85 minutes or until set but slightly jiggly in center.
- Turn off oven and crack open the door slightly; let cheesecake cool in the oven for about an hour.
- Remove from oven, let cool completely at room temperature before refrigerating for at least four hours or overnight.
- Remove from springform pan before serving; enjoy your delicious Blueberry Crumble Cheesecake!
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 330
- Sugar: 23g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg