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Blueberry Crumble Cheesecake

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Treat yourself to a heavenly Blueberry Crumble Cheesecake that combines a buttery cookie crust, rich cheesecake filling, and a delightful layer of fresh blueberries topped with a crunchy crumble. This dessert offers a perfect balance of creamy and fruity flavors, making it an irresistible choice for any occasion.

Ingredients

Scale
  • 250 g digestive biscuits
  • 2 tbsp granulated sugar
  • 75 g butter
  • 300 g fresh blueberries
  • 1 tbsp granulated sugar
  • 1 tbsp all-purpose flour
  • 2 tsp lemon juice
  • 110 g all-purpose flour (for crumble)
  • 80 g dark brown sugar
  • 70 g butter (for crumble)
  • 800 g cream cheese (room temperature)
  • 260 g granulated sugar
  • 200 g sour cream (room temperature)
  • 1.5 tbsp cornstarch
  • 2.5 tsp vanilla extract
  • 4 large eggs

Instructions

  1. Preheat the oven to 160ºC/325ºF. Prepare a 23 cm/9 inch springform tin with parchment paper.
  2. Blend the digestive biscuits and sugar in a food processor until fine. Mix with melted butter, then press into the prepared springform tin. Bake for 10 minutes and let cool.
  3. Combine blueberries, granulated sugar, all-purpose flour, and lemon juice in a bowl; set aside.
  4. For the crumble, mix all-purpose flour and dark brown sugar in another bowl, then add melted butter until crumbly; set aside.
  5. In a mixing bowl, beat cream cheese until smooth. Add granulated sugar, then sour cream mixed with cornstarch, followed by vanilla extract and eggs—mix until fully incorporated.
  6. Pour cheesecake batter into the crust, top with blueberries and crumble mixture.
  7. Place the springform pan in a larger pan filled with hot water to create a water bath; bake for 80–90 minutes until slightly wobbly in the center.
  8. Turn off the oven and leave the cheesecake to cool inside for an hour before transferring to room temperature, then chill in the fridge for at least 6 hours or overnight.

Nutrition

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

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