Description
This Blueberry Crumble Cheesecake features a crunchy digestive cookie crust, a creamy and smooth full-fat cream cheese filling, tangy blueberries, and a buttery crumble topping. Baked in a water bath for a perfect texture, it is a luscious dessert ideal for gatherings and celebrations.
Ingredients
Crust
- 250 g digestive or graham crackers
- 2 tbsp granulated sugar
- 75 g butter, melted
Blueberries and Crumble Topping
- 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, melted
Cheesecake Filling
- 800 g full fat cream cheese, room temperature
- 260 g granulated sugar
- 200 g sour cream (18%), room temperature
- 1 1/2 tbsp cornstarch
- 2 1/2 tsp vanilla extract
- 4 large eggs
Instructions
- Prepare the crust: Preheat the oven to 160ºC (325ºF) conventional. Line a 23 cm (9 inch) springform pan with parchment paper at the bottom. In a food processor, blend the digestive cookies and 2 tbsp sugar into fine crumbs. Add melted butter and blend to combine. Press the mixture evenly into the bottom and up the sides of the pan, packing tightly.
- Bake the crust: Bake the crust in the preheated oven for 10 minutes until set. Remove and allow to cool to room temperature. Keep the oven on.
- Prepare blueberries and crumble: In a small bowl, toss the blueberries with 1 tbsp sugar, 1 tbsp flour, and lemon juice until coated. In another bowl, combine 110 g flour and 80 g dark brown sugar. Pour melted butter over and mix with a fork until crumbly and no dry flour remains.
- Make the cheesecake filling: Using a hand mixer or stand mixer with paddle attachment, beat the cream cheese on low speed for 1 minute until smooth. Add 260 g sugar and mix on low for another minute. Scrape the bowl and mix 30 seconds more. In a separate bowl, whisk sour cream with cornstarch until smooth, then add vanilla extract. Mix into the cream cheese mixture on low speed until combined.
- Add eggs: Add eggs two at a time, mixing on low speed after each addition until combined. Scrape down the bowl sides and mix thoroughly to incorporate all ingredients.
- Assemble the cheesecake: Pour the batter into the prepared crust. Evenly distribute the blueberry mixture on top, then sprinkle with the crumble topping.
- Prepare water bath: Bring water to boil in a kettle. Place the springform pan inside a 30 cm (12 inch) cake pan, then place that pan inside a larger baking or roasting pan. Pour hot water into the outer pan, filling about halfway to the sides of the springform to create a water bath, preventing water from seeping into the crust. Optionally, wrap the springform pan with triple-layer aluminum foil to seal it from water intrusion.
- Bake the cheesecake: Bake in the preheated oven for 1 hour 20-30 minutes. The center should be slightly wobbly when gently shaken.
- Cool in oven: Turn off the oven and leave the door slightly open. Let the cheesecake cool in the oven for 1 hour to avoid cracking.
- Cool fully: Remove from oven and water bath. Transfer to a cooling rack and let cool to room temperature for about 1 hour.
- Chill: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to set before serving.
Notes
- Ensure all dairy ingredients are at room temperature for a smooth batter.
- Use a water bath to prevent cracking and create a creamy texture.
- Wrapping the springform pan in foil helps avoid water leaks during baking.
- Allow cheesecake to chill overnight for best flavor and texture.
- You can substitute digestive biscuits with graham crackers if preferred.
