Blueberry Crumble Cheesecake

Prep Time: 45 minutes
Cook Time: 1 hour 25 minutes
Total Time: 2 hours 10 minutes
Yield: Serves 12

Indulge in the delicious fusion of blueberry crumble and cheesecake with this stunning dessert. A luscious cookie crust sets the stage for a velvety cream cheese filling, all crowned with a layer of juicy blueberries and buttery crumble. A perfect blend of creamy, fruity, and crunchy textures that’ll wow at any occasion.

Ingredients

COOKIE CRUST

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

BLUEBERRIES

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

CRUMBLE

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

CHEESECAKE FILLING

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

Instructions

Preheat the oven to 160ºC/325ºF. Line the bottom of a 23 cm/9-inch springform pan with parchment paper.

In a food processor, pulse cookies and sugar into fine crumbs. Add melted butter and blend until combined. Press the mixture into the pan, going slightly up the sides. Bake for 10 minutes, then let cool.

While the crust bakes, prepare the blueberry topping by mixing blueberries, sugar, flour, and lemon juice in a bowl. Set aside.

For the crumble, combine flour and brown sugar in a bowl. Pour melted butter over it and mix with a fork until crumbly. Set aside.

To make the filling, beat cream cheese on low for 1 minute. Add sugar and beat another minute. Scrape down the bowl and mix for 30 seconds more.

In a separate bowl, mix sour cream with cornstarch until smooth. Add to the cream cheese along with vanilla extract and mix until combined.

Add eggs two at a time, mixing on low speed until just incorporated. Scrape the bowl and do a final mix.

Pour the batter into the cooled crust. Spoon the blueberry mixture evenly over the top, followed by the crumble.

Boil water for a water bath. Place the springform pan in a larger cake pan and set that inside a roasting pan. Pour hot water into the roasting pan to create the bath (or use triple foil wrap to prevent leaks).

Bake for 1 hour 20–30 minutes. It should still jiggle slightly in the center.

Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.

Remove from the water bath and allow to cool at room temperature for another hour. Refrigerate for at least 6 hours or overnight before serving.

Nutrition (per serving): Calories: 639 kcal | Carbs: 64g | Protein: 9g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 158mg | Sugar: 42g | Fiber: 2g | Sodium: 453mg | Calcium: 118mg | Iron: 2mg

Notes & Tips

• Make-Ahead Friendly: This cheesecake is perfect to make the night before. Chilling overnight helps develop flavor and ensures perfect texture.
• Use a Digital Scale: For best results and consistency, measure your ingredients in grams.
• Water Bath Tip: If you don’t have a second pan large enough for a water bath, the foil wrap method is a great alternative—just triple wrap tightly!
• Don’t Skip Cooling: The slow cooling process in the oven prevents cracks and helps the cheesecake set evenly.
• Fruit Variations: Swap blueberries with raspberries or blackberries for a twist.

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