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Blueberry Crumble Cheesecake

Delicious Blueberry Crumble Cheesecake for Sweet Moments

This Blueberry Crumble Cheesecake combines creamy cheesecake with a crunchy topping, perfect for indulgent moments.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Chilling Time 6 hours
Total Time 7 hours 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 200 grams Digestive or Graham Crackers Any similar cookie can be used.
  • 50 grams Granulated Sugar Coconut sugar can also be used.
  • 75 grams Butter Use unsalted butter for better taste control.
For the Blueberry Mixture
  • 300 grams Fresh Blueberries Can swap with other berries like raspberries or peaches.
  • 2 tablespoons All-Purpose Flour Use gluten-free flour if desired.
  • 2 tablespoons Lemon Juice Fresh lemon juice is best.
For the Crumble Topping
  • 75 grams Dark Brown Sugar Light brown sugar is a suitable substitute.
  • 75 grams All-Purpose Flour Gluten-free flour can be used.
  • 50 grams Butter Melted for crumble.
For the Cheesecake Filling
  • 500 grams Full Fat Cream Cheese Greek yogurt can be used for a lighter option.
  • 200 grams Sour Cream Full-fat Greek yogurt can serve as a substitute.
  • 3 tablespoons Cornstarch Arrowroot powder can be used as an alternative.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract.
  • 3 large Eggs Consider a vegan egg substitute for dairy-free.

Equipment

  • Oven
  • Food processor
  • springform pan
  • mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160°C (325°F). Line the bottom of your springform pan with parchment paper.
  2. In a food processor, blend digestive or graham cracker crumbs with granulated sugar until fine. Mix with melted butter and press into the bottom of your springform pan. Bake for 10 minutes.
  3. In a mixing bowl, combine fresh blueberries, sugar, flour, and lemon juice. Toss gently and set aside.
  4. In another bowl, mix flour and dark brown sugar. Add melted butter and mix until crumbly.
  5. In a large bowl, beat cream cheese and sugar until smooth. Mix in sour cream, cornstarch, vanilla, and eggs until thick and smooth.
  6. Pour the cream cheese mixture over the cooled crust. Layer the blueberries and crumble mixture on top.
  7. Bake for 1 hour and 20-30 minutes, until the cheesecake appears slightly wobbly in the center.
  8. Turn off the oven, crack the door open, and let cheesecake cool for 1 hour. Chill in the refrigerator for at least 6 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Expert tips for preventing cracking and enhancing flavor include using a water bath, cooling slowly, and chilling overnight.

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