Blueberry Crumble Cheesecake Recipe

Discover the perfect recipe for a Blueberry Crumble Cheesecake that’s both indulgent and easy to make. This creamy cheesecake features a buttery graham cracker crust, a rich cheesecake filling, juicy fresh blueberries, and a golden crumble topping. Perfect for any occasion, this dessert combines the best of cheesecake and fruit crumble into one show-stopping treat. Whether you’re looking for a blueberry dessert recipe, easy cheesecake ideas, or the ultimate crumble topping, this recipe delivers! Ideal for summer parties, holidays, or as a delicious homemade dessert, this blueberry cheesecake is guaranteed to impress.

Ingredients

Cookie Crust

• Dry Ingredients:
  • 250 g digestive or graham crackers
  • 2 tbsp granulated sugar
• Wet Ingredients:
  • 75 g butter, melted

Blueberry Topping

• 300 g fresh blueberries
• 1 tbsp granulated sugar
• 1 tbsp all-purpose flour
• 2 tsp lemon juice

Crumble Topping

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

Cheesecake Filling

• 800 g full-fat cream cheese, room temperature
• 260 g granulated sugar
• 200 g sour cream (18%), room temperature
• 1 ½ tbsp cornstarch
• 2 ½ tsp vanilla extract
• 4 large eggs, room temperature

Note: For precise measurements, it’s recommended to weigh ingredients in grams. Baking requires accuracy for the best results.

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Instructions

Prepare the Cookie Crust

1. Preheat and Prepare Pan:
   Preheat your oven to 160°C (325°F). Line the bottom of a 23 cm (9-inch) springform pan with parchment paper.
2. Make the Crust:
   In a food processor, blend the crackers and sugar into fine crumbs. Add the melted butter and blend until evenly combined.
3. Press and Bake:
   Press the mixture firmly into the bottom and slightly up the sides of the springform pan using the bottom of a glass. Bake for 10 minutes, then let it cool completely. Keep the oven on.

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Prepare the Blueberries and Crumble

1. Blueberry Mixture:
   In a small bowl, mix the blueberries with sugar, flour, and lemon juice until evenly coated. Set aside.
2. Crumble Topping:
   In another bowl, combine flour and brown sugar. Pour in the melted butter and mix with a fork until crumbly. Set aside.

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Make the Cheesecake Filling

1. Cream Cheese Base:
   Using a hand or stand mixer fitted with the paddle attachment, beat the cream cheese on low speed for 1 minute. Add the sugar and mix for another minute. Scrape down the sides of the bowl and mix again for 30 seconds.
2. Sour Cream Mixture:
   In a small bowl, whisk together the sour cream, cornstarch, and vanilla until smooth. Add this mixture to the cream cheese and mix on low speed until combined.
3. Add Eggs:
   Add the eggs two at a time, mixing on low speed until fully incorporated. Scrape down the bowl and give it a final mix.
4. Assemble:
   Pour the cheesecake batter into the cooled crust. Evenly distribute the prepared blueberries on top, followed by the crumble topping.

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Bake and Cool

1. Prepare Water Bath:
   Place the springform pan in a larger cake pan, then set it inside a roasting pan. Fill the roasting pan with boiling water to create a water bath, ensuring no water seeps into the cheesecake. Alternatively, wrap the springform pan in three layers of aluminum foil before placing it in the water bath.
2. Bake:
   Bake for 1 hour and 20–30 minutes. The cheesecake should have a slight wobble in the center when gently shaken.
3. Cool Gradually:
   Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove it from the water bath, place it on a cooling rack, and let it cool to room temperature (about 1 hour).
4. Chill:
   Cover the cheesecake and refrigerate for at least 6 hours or overnight for best results.

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Why You’ll Love This Recipe

• Flavorful Layers: Buttery crust, creamy cheesecake, juicy blueberries, and a crunchy crumble.
• Perfect Balance: A mix of sweetness, tartness, and creaminess.
• Show-Stopping Dessert: Ideal for holidays, birthdays, or special occasions.

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Tips

• Use room-temperature ingredients for a smoother cheesecake batter.
• For a crunchier crumble, bake it separately for 10 minutes, then add it after the cheesecake has baked.
• Prevent cracks by baking in a water bath and cooling the cheesecake gradually.

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Variations and Substitutions

• Fruit Variations: Substitute blueberries with raspberries, strawberries, or mixed berries.
• Gluten-Free Option: Use gluten-free cookies and flour.
• Lighter Version: Swap full-fat cream cheese for a reduced-fat option.

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FAQs

Can I use frozen blueberries?
Yes, but thaw and drain them first to prevent excess moisture.

How long does the cheesecake last?
Store in the fridge for up to 5 days or freeze for up to 3 months.

Why did my cheesecake crack?
Overmixing or sudden temperature changes can cause cracks. Use a water bath and cool gradually.

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Serving and Suggestions

• Serve chilled with a dollop of whipped cream or a drizzle of berry sauce.
• Pair with coffee, tea, or a glass of dessert wine for an indulgent treat.
• Garnish with fresh mint leaves or additional blueberries for a pop of color.

Enjoy this delightful Blueberry Crumble Cheesecake—each bite is a perfect harmony of flavors and textures!