Easiest Guide for Blueberry Crumble Cheesecake Recipe

Easiest Guide for Blueberry Crumble Cheesecake Recipe: Indulge in the delightful fusion of blueberry crumble and cheesecake with this Blueberry Crumble Cheesecake recipe. With a luscious cookie crust, creamy cheesecake filling, and a generous topping of juicy blueberries and crunchy crumble, this dessert offers a delicious symphony of textures and tastes.

Easiest Guide for Blueberry Crumble Cheesecake Recipe

Ingredients

For the Cookie Crust:

• 250 g digestive or graham crackers
• 2 tbsp granulated sugar
• 75 g butter (melted)

For the Blueberries and Crumble:

• 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 (melted)

For the Cheesecake:

• 800 g full-fat cream cheese
• 260 g granulated sugar
• 200 g sour cream
• 1 ½ tbsp cornstarch
• 2 ½ tsp vanilla extract
• 4 large eggs

Instructions

1. Prepare the Cookie Crust: Preheat your oven to 160ºC/325ºF. Line the bottom of a 23 cm (9 inch) springform pan with parchment paper. In a food processor, blend the cookies and granulated sugar until they form a fine, sand-like texture. Melt the butter and add it to the cookie mixture in the food processor. Blend until combined.

Transfer the cookie crumbs into the springform pan. Press the crumbs down firmly with the bottom of a glass, making sure the crust is even and packed tightly. Bake for 10 minutes, then let it cool until it’s cool to the touch. Keep the oven on.

2. Prepare the Blueberries and Crumble: While the crust bakes, mix the blueberries, granulated sugar, all-purpose flour, and lemon juice in a small bowl. Set aside.

For the crumble topping, mix the all-purpose flour and dark brown sugar in a bowl. Melt the butter and pour it over the flour mixture. Use a fork to mix until it forms small crumbles. Set aside both the blueberry mixture and crumble.

3. Make the Cheesecake Filling: Using a hand mixer or stand mixer with a paddle attachment, beat the cream cheese for 1 minute on low speed. Add the granulated sugar and mix for another minute on low speed. Scrape down the sides of the bowl and mix for an additional 30 seconds.

In a separate bowl, mix the sour cream and cornstarch until smooth, then add it to the cream cheese mixture with vanilla extract. Mix on low speed until combined.

Add the eggs two at a time, mixing on low speed until just combined. Scrape down the sides of the bowl and mix gently to ensure everything is incorporated.

4. Assemble the Cheesecake: Pour the cheesecake batter into the prepared springform pan. Gently place the blueberry mixture on top of the cheesecake, followed by the crumble topping.

5. Bake the Cheesecake: Boil water in a kettle. Place the springform pan into a larger cake pan (30 cm/12 inches). Put the cake pan into another roasting pan and fill it with hot water to create a water bath for the cheesecake. If using aluminum foil, ensure the pan is sealed properly to avoid water leakage.

Bake for 1 hour and 20–30 minutes. The cheesecake should still be slightly wobbly in the center. Turn off the oven, leave the door slightly open, and let the cheesecake cool for 1 hour.

6. Cool and Set: Remove the cheesecake from the oven and water bath, then place it on a cooling rack. Let it cool completely for about 1 hour at room temperature. Once cooled, place the cheesecake in the fridge and let it set for at least 6 hours, preferably overnight.

7. Storing: Store the cheesecake covered with plastic wrap or in an airtight container in the refrigerator. It’s best enjoyed within 5 days.

Expert Tips

Use a Kitchen Scale: I recommend using a kitchen scale for precise measurements, especially for baking.

Don’t Overmix the Batter: After mixing, gently fold the batter with a spatula to ensure it’s well incorporated without overmixing.

Light vs. Dark Baking Pans: For the best results, use a light-colored aluminum pan. It bakes more gently and creates a softer, moister cake compared to dark pans, which can cause a darker, drier crust.

Nutrition

• Calories: 639kcal
• Carbohydrates: 64g
• Protein: 9g
• Fat: 40g
• Saturated Fat: 22g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 11g
• Trans Fat: 0.4g
• Cholesterol: 158mg
• Sodium: 453mg
• Potassium: 210mg
• Fiber: 2g
• Sugar: 42g
• Vitamin A: 1394IU
• Vitamin C: 3mg
• Calcium: 118mg
• Iron: 2mg