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Blueberry Crumble Cheesecake Recipe

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4 from 15 reviews

This Blueberry Crumble Cheesecake is a luscious dessert featuring a crunchy digestive biscuit crust, a creamy full-fat cream cheese filling, topped with juicy fresh blueberries and a crumbly brown sugar topping. Baked in a water bath to ensure perfect texture, this cheesecake is rich yet balanced, with a hint of lemon and vanilla. Ideal for special occasions or indulgent weekend treats.

  • Total Time: 2 hours 10 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 250 g digestive or graham crackers
  • 2 tbsp granulated sugar
  • 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 1/2 tbsp cornstarch
  • 2 1/2 tsp vanilla extract
  • 4 large eggs

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your conventional oven to 160ºC (325ºF). Line the bottom of a 23 cm (9 inch) springform pan with parchment paper.
  2. Make the Cookie Crust: Using a food processor, blend the digestive or graham crackers with 2 tbsp granulated sugar until it forms a fine sand-like texture. Melt 75 g of butter and add it to the food processor. Blend again until the crumbs are well combined with butter.
  3. Press and Bake Crust: Pour the cookie crumb mixture into the springform pan and press down firmly with the bottom of a glass, pressing crumbs also up the sides, to form an even crust layer. Bake in the preheated oven for 10 minutes, then allow to cool until just touchable. Keep oven on.
  4. Prepare Blueberries: In a small bowl, mix together 300 g fresh blueberries with 1 tbsp granulated sugar and 1 tbsp flour until the flour is completely incorporated. Add 2 tsp lemon juice and gently mix again. Set aside.
  5. Prepare Crumble Topping: Combine 110 g flour and 80 g dark brown sugar in a bowl. Pour melted 70 g butter over the mixture and stir with a fork until a crumbly texture forms with no dry flour left. Set aside.
  6. Make Cheesecake Filling: Using a hand mixer or stand mixer with paddle attachment, beat 800 g cream cheese on low speed for 1 minute until smooth. Add 260 g granulated sugar and mix for another minute on low. Scrape down the bowl sides and mix for 30 seconds more.
  7. Add Sour Cream Mixture: In a small bowl, mix 200 g sour cream with 1 1/2 tbsp cornstarch until smooth. Add this mixture and 2 1/2 tsp vanilla extract to the cream cheese and sugar. Mix on low speed until combined.
  8. Incorporate Eggs: Add the 4 eggs two at a time, mixing on low speed after each addition until just combined. Scrape down the bowl and mix once more to ensure even mixing.
  9. Assemble Cheesecake: Pour the cheesecake batter into the cooled springform pan over the baked crust. Evenly distribute the blueberry mixture on top of the cheesecake batter, then sprinkle the crumble topping over the blueberries.
  10. Prepare Water Bath: Boil water in a kettle. Place the springform pan into a larger 30 cm (12 inch) cake pan, then put this setup into an even larger roasting pan. Pour the hot water into the roasting pan carefully until it comes about halfway up the sides of the cake pan to create a water bath. Alternatively, wrap the springform pan with triple layers of aluminum foil to prevent water from leaking in, then place it in the water bath.
  11. Bake Cheesecake: Bake for 1 hour and 20-30 minutes at 160ºC (325ºF). The cheesecake should still have a slight wobble in the center when done.
  12. Cool in Oven: Turn off the oven, crack open the oven door slightly, and allow the cheesecake to cool in the oven for 1 hour.
  13. Cool on Rack: Remove the cheesecake from the water bath and take off the foil if used. Place it on a cooling rack to cool completely to room temperature, about 1 hour.
  14. Chill: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to fully set before serving.

Notes

  • Using a water bath helps prevent cracking and ensures even baking.
  • Make sure cream cheese and sour cream are at room temperature for a smooth batter.
  • Press the crust firmly to avoid it crumbling when slicing.
  • Be gentle when mixing eggs to avoid incorporating too much air.
  • You can prepare this cheesecake a day ahead; it tastes better after resting overnight.
  • If you don’t have a springform pan, use a deep cake pan but line with parchment for easier removal.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/blueberry-crumble-cheesecake-recipe/