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Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake: Your New Favorite Dessert Delight

Experience the delightful combination of creamy cheesecake, juicy blueberries, and a crunchy crumble in this Blueberry Crumble Cheesecake.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Cooling Time 8 hours
Total Time 9 hours 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 200 grams Digestive or Graham Crackers Swap with gluten-free cookies for a GF version.
  • 50 grams Granulated Sugar Reduce for a lighter sweetness.
  • 100 grams Butter Coconut oil is a great dairy-free substitute.
Blueberry Mixture
  • 400 grams Fresh Blueberries Feel free to replace with peaches or pears.
  • 30 grams All-Purpose Flour Use almond or coconut flour for gluten-free.
Crumble Topping
  • 100 grams Dark Brown Sugar Light brown sugar works just as well.
  • 60 grams All-Purpose Flour Gluten-free options available.
  • 80 grams Butter
Cheesecake Filling
  • 500 grams Full Fat Cream Cheese Low-fat may alter texture.
  • 240 grams Sour Cream Greek yogurt is an excellent alternative.
  • 30 grams Cornstarch No substitutes recommended.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla.
  • 3 large Large Eggs Consider egg substitutes for vegan options.

Equipment

  • Food Processor
  • Springform pan
  • Mixing bowls
  • Oven

Method
 

Preparation Steps
  1. Preheat your oven to 160ºC (325ºF). Blend digestive or graham crackers with granulated sugar until fine. Mix in melted butter and press into a springform pan. Bake for 10 minutes and let cool.
  2. In a bowl, combine blueberries, sugar, flour, and lemon juice. Toss gently until coated.
  3. Mix flour and dark brown sugar in a separate bowl. Melt butter, add to dry ingredients, and blend until crumbly.
  4. Beat cream cheese and sugar until smooth. Mix sour cream and cornstarch, then blend into cream cheese. Add eggs one at a time, then stir in vanilla.
  5. Pour cheesecake filling into the cooled crust. Layer the blueberry mixture on top and press down gently. Sprinkle with crumble topping.
  6. Create a water bath by placing the springform in a larger baking dish with hot water. Bake for 80-90 minutes until center jiggles slightly.
  7. Cool cheesecake in the oven with the door ajar for 1 hour, then at room temperature for an additional hour, and refrigerate for at least 6 hours.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 10gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Use a food processor for a finer crust and be sure to wrap the pan in foil during baking to prevent water seepage. Allow at least 6 hours of chilling for the best texture.

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