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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 16 stemmer
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 639 kcal

Equipment

Ingredients
 
 

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
    • 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 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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