Description
A rich and creamy Blueberry Crumble Cheesecake featuring a buttery cookie crust, fresh blueberry topping, and a crunchy crumble layer, baked to perfection in a water bath for a smooth, luscious texture.
Ingredients
Scale
Cookie Crust
- 250 g digestive or graham crackers
- 2 tablespoon granulated sugar
- 75 g butter
Blueberries
- 300 g fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoon lemon juice
Crumble
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter
Cheesecake
- 800 g full fat cream cheese, room temperature
- 260 g granulated sugar
- 200 g sour cream 18%, room temperature
- 1 ½ tablespoon cornstarch
- 2 ½ teaspoon vanilla extract
- 4 large eggs
Instructions
- Prepare the Cookie Crust: Preheat the oven to 160ºC (325ºF) conventional. Line a 23 cm (9 inch) springform pan with parchment paper. In a food processor, blend the digestive or graham crackers with 2 tablespoons of granulated sugar until a fine sand-like texture forms. Melt the butter and add it to the mixture, blending until combined. Press the cookie crumb mixture firmly into the bottom and sides of the springform pan. Bake for 10 minutes, then allow it to cool completely while keeping the oven on.
- Prepare Blueberry Topping and Crumble: In a small bowl, mix fresh blueberries with 1 tablespoon granulated sugar, 1 tablespoon all-purpose flour, and 2 teaspoons lemon juice until no dry flour remains. Set aside. For the crumble, in another bowl mix 110 g all-purpose flour and 80 g dark brown sugar. Melt 70 g butter and pour over the flour mixture. Mix with a fork until crumbly with no dry flour. Set aside.
- Make the Cheesecake Filling: Using a hand mixer or stand mixer with paddle attachment, beat 800 g cream cheese on low speed for 1 minute. Add 260 g granulated sugar and mix for another minute on low speed. Scrape down bowl sides and mix for 30 seconds more. In a small bowl, blend 200 g sour cream with 1 ½ tablespoon cornstarch until smooth. Add sour cream mixture and 2 ½ teaspoons vanilla extract to cream cheese mixture, mixing on low speed until combined.
- Add Eggs: Incorporate eggs two at a time, mixing on low speed until fully combined after each addition. Scrape down sides and give a final mix until smooth and well incorporated.
- Assemble the Cheesecake: Pour cheesecake batter into the prepared springform pan. Evenly distribute the blueberry topping over the batter, then sprinkle the crumble topping on top.
- Prepare Water Bath and Bake: Boil water in a kettle. Place the springform pan inside a 30 cm (12 inch) cake pan, then place this cake pan inside a larger baking or roasting pan. Carefully pour the hot water into the outer pan to about halfway up the sides of the cake pan, ensuring water does not enter the cheesecake pan. Alternatively, wrap the springform pan in triple layers of aluminum foil to prevent water leakage before placing it in the water bath. Bake in the oven for 1 hour and 30 minutes.
- Cool the Cheesecake: After baking, gently shake the cake pan; the center should be slightly wobbly. Turn off the oven and leave the oven door slightly open. Let the cheesecake cool in the oven for 1 hour.
- Final Cooling and Chilling: Remove cheesecake from the oven and water bath. Place on a cooling rack to cool to room temperature for about 1 hour. Once cooled, refrigerate the cheesecake for at least 6 hours, preferably overnight, before serving to allow it to set properly.
Notes
- Use a digital scale for precise ingredient measurements to ensure the best results.
- Press the crust firmly and evenly to prevent cracking or crumbling during baking.
- Ensure the cream cheese and sour cream are at room temperature to avoid lumps in the batter.
- Water bath baking prevents cracking and ensures even cooking of the cheesecake.
- If using aluminum foil to seal, wrap tightly with at least three layers to prevent water leakage into the cheesecake.
- The cheesecake is best served chilled and can be stored refrigerated for up to 3 days.
- To soften the cream cheese quickly, leave it on the counter for about 1 hour before starting the recipe.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 140 mg
