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Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake
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Blueberry Crumble Cheesecake is a luscious dessert that perfectly balances creamy, fruity, and crunchy textures. Featuring a velvety cream cheese filling studded with juicy blueberries, atop a buttery graham cracker crust, and finished with a golden, crunchy crumble topping, this cheesecake is ideal for any occasion. Simple to prepare with straightforward ingredients, it delights with its bright blueberry flavor and customizable options to suit different preferences.

Ingredients

Scale

For the Crust

  • 1 1/2 cups graham cracker crumbs or digestive biscuits, finely crushed
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling

  • 24 oz (680 g) cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or heavy cream
  • 1 1/2 cups fresh blueberries (reserve a handful for topping)

For the Crumble Topping

  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 6 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Prepare the crust: Combine graham cracker crumbs, granulated sugar, and melted butter until evenly mixed. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator briefly to set before adding the filling.
  2. Mix the cheesecake filling: Beat softened cream cheese until smooth and creamy. Gradually add granulated sugar, eggs one at a time, vanilla extract, and sour cream or heavy cream. Continue mixing until the batter is smooth and lump-free.
  3. Add the blueberries: Gently fold fresh blueberries into the batter, reserving a small portion for garnish on top if desired. This ensures blueberries are evenly distributed throughout the cheesecake.
  4. Make the crumble topping: In a bowl, combine flour and brown sugar. Cut in cold butter using a pastry cutter or your fingers until the mixture forms coarse crumbs resembling wet sand.
  5. Assemble and bake: Pour the cheesecake filling over the chilled crust and smooth the top. Evenly sprinkle the crumble topping over the filling. Bake at 325°F (160°C) for about 50-60 minutes, or until the center is set but slightly jiggly. After baking, turn off the oven and leave the cheesecake inside with the door ajar for 30 minutes to prevent cracking.
  6. Chill and serve: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to fully set. Garnish with reserved blueberries, a dusting of powdered sugar, or whipped cream before serving.

Notes

  • Use room temperature cream cheese and eggs for a smoother batter and to prevent lumps.
  • Do not overmix the batter to avoid incorporating excess air which can cause cracks.
  • Fresh blueberries are preferred over frozen for better texture and flavor.
  • Wrap the bottom of your springform pan with foil if baking in a water bath to prevent leaks.
  • Slow cooling inside the oven with the door ajar reduces the chance of cracks forming on the cheesecake surface.

Nutrition

Keywords: Blueberry Crumble Cheesecake, cheesecake, blueberry dessert, crumble topping, creamy dessert, baked cheesecake

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