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Blueberry Crumble Cheesecake

Heavenly Blueberry Crumble Cheesecake for Sweet Moments

This Blueberry Crumble Cheesecake is a creamy blend of sweet and tart flavors, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chill Time 6 hours
Total Time 7 hours 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 250 g digestive or graham crackers Substitution: Any similar cookie, such as Oreo, can also work.
  • 250 g granulated sugar Adjust according to taste.
  • 75 g butter Substitution: Margarine or coconut oil may be used.
Blueberry Filling
  • 300 g fresh blueberries Substitution: Ripe peaches or pears can be used.
  • 1 tbsp granulated sugar
  • 1 tbsp all-purpose flour Gluten-free flour can be used for a gluten-free option.
  • 2 tsp lemon juice No direct substitution, but vinegar can be used in a pinch.
Crumble Topping
  • 110 g all-purpose flour
  • 80 g dark brown sugar Substitution: Light brown sugar or standard granulated sugar can be used.
  • 70 g butter
Cheesecake Filling
  • 800 g full-fat cream cheese Substitution: Greek yogurt can replace cream cheese in equal amounts.
  • 260 g granulated sugar Adjust according to taste.
  • 200 g sour cream Substitution: Full-fat Greek yogurt can work here.
  • 1.5 tbsp cornstarch No direct substitution, but arrowroot can be used as a thickener.
  • 2.5 tsp vanilla extract Substitution: Vanilla bean paste or extract can be used.
  • 4 large eggs Substitution: Flax eggs may be used for a vegan version, but results may vary.

Equipment

  • springform pan
  • food processor
  • Mixing bowl
  • Electric mixer
  • Roasting Pan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 160ºC (325ºF) and line the bottom of a 23 cm (9-inch) springform pan with parchment paper.
  2. In a food processor, crush the digestive or graham crackers with granulated sugar until fine, then mix in melted butter until combined. Press this mixture into the prepared pan and bake for about 10 minutes.
  3. In a bowl, toss fresh blueberries with sugar, flour, and lemon juice. In another bowl, combine flour, dark brown sugar, and melted butter to create the crumble topping.
  4. Beat together full-fat cream cheese and granulated sugar until smooth. Gradually mix in sour cream and cornstarch, then add vanilla extract and eggs one at a time.
  5. Pour the cheesecake batter over the baked crust, layer with the blueberry mixture, and top with crumble.
  6. Place the springform pan in a larger roasting pan filled with hot water and bake for 1 hour and 20–30 minutes.
  7. Allow the cheesecake to cool slowly in the oven with the door slightly cracked for about 1 hour, then chill in the refrigerator for a minimum of 6 hours.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 320mgPotassium: 160mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 3mgCalcium: 80mgIron: 1mg

Notes

For best results, ensure all ingredients are at room temperature before mixing. Using a water bath helps prevent cracks in the cheesecake.

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