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Blueberry Crumble Cheesecake

Irresistible Blueberry Crumble Cheesecake That Wows Every Time

This Blueberry Crumble Cheesecake features creamy cheesecake with fresh blueberries and a crunchy crumble topping, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 6 hours
Total Time 8 hours
Servings: 8 slices
Course: DESSERTS
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Crust
  • 200 grams Digestive or Graham Crackers Can use gingersnap cookies for a spicy twist.
  • 50 grams Granulated Sugar Coconut sugar is a lower glycemic alternative.
  • 100 grams Butter Unsalted preferred.
For the Blueberry Filling
  • 300 grams Fresh Blueberries Frozen can be substituted.
  • 75 grams Granulated Sugar Reduce if blueberries are sweet.
  • 25 grams All-Purpose Flour Gluten-free flour can be an alternative.
  • 15 milliliters Lemon Juice Lime juice can be used as a substitute.
For the Crumble Topping
  • 100 grams All-Purpose Flour Alternative: almond flour.
  • 50 grams Dark Brown Sugar Light brown sugar also works.
  • 75 grams Butter Using cold butter will create a textured topping.
For the Cheesecake Filling
  • 500 grams Full Fat Cream Cheese Reduced fat can be used but may alter texture.
  • 200 grams Sour Cream Full-fat Greek yogurt can substitute.
  • 30 grams Cornstarch Can use tapioca starch as an alternative.
  • 5 milliliters Vanilla Extract Vanilla bean paste enhances aroma.
  • 3 large Large Eggs Avoid substitutes for baking stability.

Equipment

  • Springform pan
  • mixing bowls
  • Oven
  • food processor

Method
 

Preparation Steps
  1. Preheat Oven to 160ºC/325ºF and prepare a 23 cm/9-inch springform pan with parchment paper.
  2. Blend the digestive biscuits with granulated sugar until fine; combine with melted butter and press into the bottom of the pan, baking for 10 minutes.
  3. Mix fresh blueberries with sugar, flour, and lemon juice in a bowl and set aside.
  4. Combine all-purpose flour and dark brown sugar in a bowl; add melted butter and mix until crumbly.
  5. Cream together full-fat cream cheese and sugar; incorporate sour cream and cornstarch, then gradually add eggs.
  6. Pour cheesecake mixture into the pan, layer blueberry filling, and sprinkle crumble topping.
  7. Place springform in a larger pan, add hot water halfway up the sides.
  8. Bake for 80-90 minutes until slightly wobbly in the center but set around edges, cool in the oven with door ajar.
  9. Refrigerate for at least 6 hours or overnight.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 52gProtein: 6gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 800IUVitamin C: 5mgCalcium: 115mgIron: 1mg

Notes

Optional: Garnish with additional fresh blueberries and whipped cream before serving.

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