Blueberry Crumble Cheesecake

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Indulge in the delicious fusion of blueberry crumble and cheesecake with this incredible Blueberry Crumble Cheesecake recipe. It has a luscious cookie crust, velvety smooth cheesecake filling, and a generous topping of juicy blueberries and crumble. This dessert is a delicious symphony of textures and tastes.

The amazing blend of blueberry crumble and cheesecake in this delicious Blueberry Crumble Cheesecake recipe is a must try. It has a delicious cookie crust, creamy cheesecake filling, and is topped with blueberries and crumble. 

For more cheesecake recipes, try Apple Crumble Cheesecake, No-Bake Oreo Cheesecake and Tiramisu Cheesecake.

WHY THIS RECIPE WORKS

• Blueberries: This cheesecake is topped with lots of delicious blueberries.
• Crunchy crumble: The crumble topping is the cherry on top of this cheesecake, giving crunch and delicious flavor.
• Creamy cheesecake filling: The creamy and smooth cheesecake filling ties together this delicious cheesecake.

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

• Digestive biscuits: We don't have graham crackers in Danmark, so I therefore use Digestive cookies. But if you can buy graham crackers then you can definitely use those instead if you want to make graham cracker crust.
• Cream cheese: It's important that it's full-fat cream cheese and it's at room temperature when using it. Take the cream cheese out of the fridge 1-2 hours before baking.
• Sour cream: Measure and let the sour cream come to room temperature 1-2 hours before baking.
• Eggs: Take the eggs out of the fridge 1-2 hours before baking.
• Blueberries: For this recipe I recommend using fresh blueberries for this recipe, instead of frozen, as they have less liquid in them since they haven't been frozen.

STEP BY STEP INSTRUCTIONS - CRUST

Here is how to make and bake this Blueberry Crumble Cheesecake. This recipe needs a stand mixer or an electric hand mixer, and a 23 cm/9 in spring pan lined with baking paper.

The full recipe is down below in the recipe card.

Before starting preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9 inch springform pan lined with parchment paper in the bottom.

STEP 1: In a food processor, add the cookies and granulated sugar and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.

STEP 2: In a 23 cm/ 9-inch spring cake pan add parchment paper to the bottom. Add the cookie crumbs and press the cookie crumbs down with the bottom of a glass, and up agains the side of the pan, so it’s well packed together and flattened out. Bake it for 10 minutes. Then let it cool down so that it’s cool to touch.

STEP BY STEP INSTRUCTIONS - BLUEBERRY AND CRUMBLE

STEP 1: While the crust bakes, prepare the blueberries and the crumble. In a small bowl mix together the blueberries, granulated sugar and all-purpose flour. Then add the lemon juice and mix it all together until there is no dry flour left. Set it aside.

STEP 2: For the crumble, add all-purpose flour and brown sugar to another bowl and mix it together. Melt the butter and pour it over the flour mixture. With a fork mix it together until it forms a crumbled structure and there is no dry flour left. Set aside both toppings while making the cheesecake filling.

STEP BY STEP INSTRUCTIONS - CHEESECAKE

STEP 1: With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on low speed. Then add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 minute on low speed.

STEP 2: In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined. Then add two eggs at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.

STEP 3: Pour the cheesecake batter into the spring pan. Gently divide the blueberries first on top of cheesecake, followed by the crumble. Bake for 1 hour and 20-30 minutes.

STEP 4: Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour. Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.

EXPERT BAKING TIPS

• Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
• Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
• Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

WHY BAKE THE CHEESECAKE IN A WATER BATH

Why is baking a cheesecake in a water bath so important? What the water bath does, is that it makes the cheesecake bake more gentle. When baking a cheesecake without a water bath, it is more likely for it to over-bake, which will give a curdled texture, a cracked and lopsided top. The hot water protects your cheesecake while it's baking in the oven. It makes sure your cheesecake comes out smooth and cream

STORAGE

Store the blueberry crumble cheesecake in the refrigerator covered by plastic wrap or in an airtight container. It's best enjoyed within 5 days.

Other Cheesecake Recipes To Try

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Blueberry Crumble Cheesecake

Indulge in the delicious fusion of blueberry crumble and cheesecake with this incredible Blueberry Crumble Cheesecake recipe. It has a luscious cookie crust, velvety smooth cheesecake filling, and a generous topping of juicy blueberries and crumble. This dessert is a delicious symphony of textures and tastes.

5 fra 35 stemmer

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 639 kcal

Equipment

• 23 cm / 9-inch spring pan
• 30 cm /12 inch cake pan optional for the water bath

Ingredients

 

MetricUS Customary

 

1x2x3x

COOKIE CRUST

• 250 g digestive or graham crackers
• 2 tablespoon granulated sugar
• 75 g butter

BLUEBERRIES

• 300 g fresh blueberries
• 1 tablespoon granulated sugar
• 1 tablespoon all-purpose flour
• 2 teaspoon lemon juice

CRUMBLE

• 110 g all-purpose flour
• 80 g dark brown sugar
• 70 g butter

CHEESECAKE

• 800 g full fat cream cheese room temperature
• 260 g granulated sugar
• 200 g sour cream 18% room temperature
• 1 ½ tablespoon cornstarch
• 2 ½ teaspoon vanilla extract
• 4 large eggs

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

Instructions

 

COOKIE CRUST

• Before starting, preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9 inch springform tin lined with parchment paper in the bottom.
• In a food processor, add the cookies and granulated sugar and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.
  250 g digestive or graham crackers, 2 tablespoon granulated sugar, 75 g butter
• Add the cookie crumbs to the springform and press the cookie crumbs down with the bottom of a glass, and up against the side of the pan, so it’s well packed together and flattened out.
• Bake it for 10 minutes. Then let it cool down so that it’s cool to touch. Keep the oven turned on.

BLUEBERRIES AND CRUMBLE

• While the crust bakes, prepare the blueberries and the crumble.
• In a small bowl, mix together the blueberries, granulated sugar and all-purpose flour. Then add the lemon juice and mix it all together until there is no dry flour left. Set it aside.
  300 g fresh blueberries, 1 tablespoon granulated sugar, 1 tablespoon all-purpose flour, 2 teaspoon lemon juice
• For the crumble, add all-purpose flour and brown sugar to another bowl and mix it together. Melt the butter and pour it over the flour mixture. With a fork mix it together until it forms a crumbled structure and there is no dry flour left. Set aside both toppings while making the cheesecake filling.
  110 g all-purpose flour, 80 g dark brown sugar, 70 g butter

CHEESECAKE

• With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on low speed. Then add the granulated sugar and let it mix for 1 minute on low speed. Scrape down the side of bowl mix it together for another 30 seconds.
  800 g full fat cream cheese, 260 g granulated sugar
• In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined.
  200 g sour cream, 1 ½ tablespoon cornstarch, 2 ½ teaspoon vanilla extract
• Then add two eggs at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
  4 large eggs
• Pour the cheesecake batter into the spring pan. Gently divide the blueberries first on top of the cheesecake, followed by the crumble.
• Boil up water in a kettle. Place the springform pan in a 30 cm/12 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water. This method will prevent water from getting into the crust.
• Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method.
• Bake for 1 hour and 20-30 minutes.
• Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a small wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
• Then take it out of the oven and remove it from the water bath and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.
• Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight before eating.

Nutrition

Calories: 639kcalCarbohydrates: 64gProtein: 9gFat: 40gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 158mgSodium: 453mgPotassium: 210mgFiber: 2gSugar: 42gVitamin A: 1394IUVitamin C: 3mgCalcium: 118mgIron: 2mg

Keyword blueberry, cheesecake, crumble

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