Description
This Blueberry Crumble Cheesecake combines a buttery digestive biscuit crust with a creamy, smooth cream cheese filling layered with fresh, juicy blueberries. Topped with a sweet crumble and bursting with bursts of lemony blueberry goodness, it’s a decadent dessert perfect for any occasion. Baked until just set, it offers a creamy texture with a refreshing fruit tang.
Ingredients
Scale
Crust
- 250g digestive or graham crackers
- 2 tbsp granulated sugar
- 75g butter, melted
Blueberry Filling
- 300g fresh blueberries
- 1 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp lemon juice
Crumble Topping
- 110g all-purpose flour
- 80g dark brown sugar
- 70g butter, chilled and cubed
Cheesecake Filling
- 800g full-fat cream cheese, softened
- 260g granulated sugar
- 200g sour cream
- 1 1/2 tbsp cornstarch
- 2 1/2 tsp vanilla extract
- 4 large eggs
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 180°C (350°F). Crush the digestive or graham crackers finely and mix them thoroughly with melted butter and 2 tablespoons of granulated sugar. Press this mixture firmly and evenly into the base of a springform pan to form the crust.
- Prepare Blueberry Mixture: In a medium bowl, gently toss the fresh blueberries with 1 tablespoon granulated sugar, 1 tablespoon all-purpose flour, and 2 teaspoons lemon juice. This will help the blueberries maintain their shape and create a nice filling consistency.
- Make the Cheesecake Batter: Using a mixer, beat the full-fat cream cheese in a large bowl until completely smooth and creamy. Gradually add 260g granulated sugar and continue mixing to combine. Incorporate the sour cream, cornstarch, 110g flour, vanilla extract, and beat in the eggs one at a time until the batter is smooth and uniform.
- Assemble Layers: Pour half of the cheesecake batter over the prepared crust and spread evenly. Spoon half of the blueberry mixture on top. Carefully layer the remaining cheesecake batter over the blueberries, then distribute the remaining blueberry mixture on top.
- Prepare Crumble Topping: In a separate bowl, combine 110g all-purpose flour with 80g dark brown sugar. Cut in the cold butter cubes until the mixture resembles coarse crumbs. Sprinkle the crumble topping evenly over the final layer of blueberries.
- Bake the Cheesecake: Place the springform pan in the preheated oven and bake for approximately 85 minutes. The cheesecake should be set on the edges but still slightly wobbly in the center when gently shaken.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set and enhance the flavors before serving.
Notes
- Use full-fat cream cheese for the best texture and flavor.
- Ensure eggs are at room temperature before adding for a smoother batter.
- Do not overbake; the slight wobble in the center will firm up during chilling.
- Fresh blueberries provide the best flavor, but frozen can be used if thawed and drained.
- To prevent cracking, bake the cheesecake in a water bath or place a pan of water on the oven rack below (optional).
