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Delicious blueberry crumble cheesecake with fresh blueberries on top

Blueberry Crumble Cheesecake

A heavenly dessert that combines the rich, creamy texture of cheesecake with fruity blueberries and a delightful crumbly topping.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert, Sweets
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 250 g digestive or graham crackers (crushed)
  • 2 tablespoons granulated sugar (for crust)
  • 75 g butter (melted)
For the blueberry layer
  • 300 g fresh blueberries
  • 1 tablespoon granulated sugar (for blueberry mixture)
  • 1 tablespoon all-purpose flour (for blueberry mixture)
  • 2 teaspoons lemon juice
For the crumble topping
  • 110 g all-purpose flour (for crumble topping)
  • 80 g dark brown sugar
  • 70 g butter (for crumble)
For the cheesecake filling
  • 800 g full-fat cream cheese (room temperature)
  • 260 g granulated sugar (for cheesecake filling)
  • 200 g sour cream (room temperature)
  • 1.5 tablespoons cornstarch
  • 2.5 teaspoons vanilla extract
  • 4 large eggs

Method
 

Preparation
  1. Start by crushing the digestive or graham crackers into fine crumbs.
  2. Combine the crumbs with 2 tablespoons of sugar and the melted butter, mixing until the mixture resembles wet sand.
  3. Press this mixture firmly into the bottom of a springform pan to form a solid crust.
Adding the Blueberry Layer
  1. Rinse the fresh blueberries under cool water.
  2. Toss them in a bowl with 1 tablespoon of sugar, 1 tablespoon of flour, and 2 teaspoons of lemon juice.
  3. Spread this mixture evenly over the prepared crust.
Making the Crumble Topping
  1. In a separate bowl, combine 110 g of flour, 80 g of dark brown sugar, and 70 g of softened butter.
  2. Mix these ingredients until a crumbly texture is achieved.
  3. Generously sprinkle this crumble mixture over the blueberry layer.
Preparing the Cheesecake Filling
  1. In a large mixing bowl, beat together the cream cheese and 260 g of granulated sugar until smooth.
  2. Incorporate the sour cream, cornstarch, and vanilla extract.
  3. Add the eggs one at a time, ensuring each is fully integrated before adding the next.
Baking
  1. Preheat the oven to 160°C (320°F).
  2. Pour the cheesecake filling over the blueberry layer in the springform pan.
  3. Bake in the preheated oven for about 1 hour or until slightly jiggly in the center.
  4. Allow to cool at room temperature, then refrigerate for at least 4 hours.
Serving
  1. Top your slice of Blueberry Crumble Cheesecake with whipped cream or vanilla ice cream just before serving.

Notes

Ensure your cream cheese and sour cream are at room temperature for a smooth mixture. You can also add a teaspoon of orange zest to the filling for extra flavor.