Blueberry Crumble Cheesecake
This blueberry crumble cheesecake has a cookie crust, thick, creamy cheesecake filling, juicy blueberries, and a crunchy crumble topping.
Ingredients
Crust:
- 2 cup Graham cracker crumbs
- 4 oz Melted butter
Filling:
- 28 oz Cream cheese
- 1 ¼ cup Sugar
- 2 teaspoon Vanilla
- 1 teaspoon Lemon zest
- ⅔ cup Sour cream
- 4 Eggs
- 2 tablespoon Cornstarch
Blueberry layer:
- 1 ½ cup Blueberries
- 1 tablespoon Sugar
- 1 tablespoon Cornstarch
- 2 tablespoon Lemon juice
Crumble:
- 1 ⅓ cup Flour
- ⅓ cup Brown sugar
- 3 oz Butter
- 1 teaspoon Cinnamon
Instructions
Prep the Pan and Crust
- Preheat your oven to 180°C (350°F). Line the bottom of a 9-inch springform pan with parchment paper. In a bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and slightly up the sides of your pan using the bottom of a measuring cup.
- Bake the crust at 180°C (350°F) for 10 minutes. Remove from the oven and set aside to cool while preparing the filling. Lower the temperature to 140°C (284°F).
Make the Blueberry Layer
- In a mixing bowl, add the blueberries, granulated sugar, fresh lemon juice, and cornstarch. Toss together until the blueberries are evenly coated in the cornstarch and sugar. Set aside.
Make the Crumble Topping
- In a small bowl, combine the flour, brown sugar, and ground cinnamon. Add the melted butter. Mix until the crumble forms. Place in the fridge until ready to use.
Make the Cheesecake Batter
- In a large bowl, add the cream cheese, sugar, lemon zest, sour cream, and vanilla extract and beat on medium speed for 2 to 3 minutes until smooth and completely lump-free.
- Whisk the eggs in a small bowl, then pour into the cream cheese batter. Mix on low speed just until combined. Avoid overmixing so excess air is not whipped into the batter.
- Sift in the cornstarch. Mix gently until smooth, scraping down the sides of the bowl with a spatula so no lumps remain.
Assemble, Bake, and Chill
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Spoon the blueberry mixture evenly over the top of the cheesecake batter.
- Sprinkle the crumble topping evenly over the entire blueberry layer. Bake at 140°C (284°F) for 70 to 80 minutes, until the edges are set, but the center still has a slight wobble when gently shaken.
- Turn off the oven, crack the oven door open slightly, and let the cheesecake sit inside the turned-off oven for 1 hour to cool gradually.
- Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. Chill in the fridge for at least 6 hours (preferably overnight) before slicing.
Notes
- Use Block Cream Cheese: Stick to full-fat brick cream cheese. Cream cheese spread from a tub contains higher water content and will prevent the filling from setting properly.
- Room Temperature Ingredients: Bring your cream cheese, sour cream, and eggs to room temperature before mixing. Cold dairy causes lumps, which tempts you to overmix the batter.
- Do Not Thaw Frozen Berries: If using frozen blueberries, toss them with the sugar, lemon juice, and cornstarch straight from the freezer. Thawing them first releases excess liquid and causes the juice to bleed into the cheesecake.
- Cool Slowly in the Oven: Don't skip the step of leaving the cheesecake in the turned-off oven with the door cracked for an hour. This gradual cooling process is what keeps the top crack-free without needing a water bath.
- Chill Overnight: While 6 hours in the fridge is the minimum, letting the cheesecake chill overnight gives you the best firm texture and cleanest slices.
Nutrition
Calories: 567kcalCarbohydrates: 58gProtein: 9gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 144mgSodium: 373mgPotassium: 193mgFiber: 1gSugar: 36gVitamin A: 1235IUVitamin C: 3mgCalcium: 109mgIron: 2mg
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