Description
This luscious Blueberry Crumble Cheesecake combines a buttery cookie crust with a creamy full-fat cream cheese filling, topped with fresh blueberries and a delightful crumbly topping. Baked in a water bath for a smooth, velvety texture, this cheesecake is perfect for special occasions or indulgent dessert cravings, serving 12 slices with a balance of sweet and tangy flavors.
Ingredients
Cookie Crust
- 250 g digestive or graham crackers
- 2 tbsp granulated sugar
- 75 g butter, melted
Blueberries and Crumble
- 300 g fresh blueberries
- 1 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp lemon juice
- 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 1/2 tbsp cornstarch
- 2 1/2 tsp vanilla extract
- 4 large eggs
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 160ºC (325ºF) using the conventional setting. Line the bottom of a 23 cm (9 inch) springform pan with parchment paper.
- Make Cookie Crust: In a food processor, blend the crackers and 2 tablespoons granulated sugar until fine and sand-like. Melt 75 g butter and blend it with the cracker crumbs. Press the mixture firmly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then cool completely while keeping the oven on.
- Prepare Blueberries: In a bowl, combine the fresh blueberries with 1 tablespoon granulated sugar, 1 tablespoon all-purpose flour, and 2 teaspoons lemon juice. Mix until no dry flour remains. Set aside.
- Make Crumble Topping: In a separate bowl, mix 110 g all-purpose flour and 80 g dark brown sugar. Pour melted 70 g butter over the mixture and mix with a fork until crumbly with no dry flour. Set aside.
- Prepare Cheesecake Filling: Using a hand or stand mixer with paddle attachment, beat the cream cheese for 1 minute on low speed. Add 260 g granulated sugar and mix another minute on low. Scrape sides and mix for 30 seconds more. In a small bowl, blend sour cream with cornstarch until smooth, then add to the cream cheese mixture along with vanilla extract. Mix on low until combined.
- Add Eggs: Add the eggs two at a time, mixing on low speed after each addition until fully incorporated. Scrape down the bowl sides and give a final mix to ensure all ingredients are blended.
- Assemble Cheesecake: Pour the cheesecake batter into the prepared springform pan. Evenly distribute the blueberry mixture on top, then sprinkle the crumble topping over the blueberries.
- Prepare Water Bath: Boil water in a kettle. Place the springform pan into a larger 30 cm (12 inch) cake pan. Then place that cake pan inside an even larger roasting pan. Carefully fill the roasting pan with hot water so it reaches halfway up the sides of the springform pan, avoiding water entering the crust. Alternatively, wrap the springform pan tightly with a triple layer of aluminum foil to seal out water before placing it in the water bath.
- Bake Cheesecake: Bake for 1 hour and 20-30 minutes. The cheesecake should be slightly wobbly in the center when done. Turn off the oven and leave the door slightly open, allowing the cheesecake to cool inside for 1 hour.
- Cool and Chill: Remove the cheesecake from the oven and water bath. Transfer to a cooling rack and let it reach room temperature, about 1 hour. Then refrigerate for at least 6 hours or preferably overnight to set before serving.
Notes
- Ensure the cream cheese and sour cream are at room temperature for a smooth batter.
- Press the crust firmly and evenly to prevent crumbling during baking.
- Water bath baking prevents cracking and ensures an even texture.
- Wrapping with aluminum foil guards against water leakage into the pan.
- Allow sufficient chilling time to achieve the perfect cheesecake consistency.
- This cheesecake is best served chilled and can be stored refrigerated for up to 3 days.
