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Blueberry Crumble Cheesecake – Easy, Rich, and Fruity Dessert

Blueberry Crumble Cheesecake sliced on a cake stand
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Indulge in the delicious fusion of blueberry crumble and cheesecake with this decadent Blueberry Crumble Cheesecake. Featuring a buttery cookie crust, velvety cheesecake filling, juicy blueberry topping, and golden crumble, it’s the perfect dessert for any occasion.

Ingredients

Scale

COOKIE CRUST:

  • 250 g digestive or graham crackers
  • 2 tbsp granulated sugar
  • 75 g butter, melted

BLUEBERRIES:

  • 300 g fresh blueberries
  • 1 tbsp granulated sugar
  • 1 tbsp all-purpose flour
  • 2 tsp lemon juice

CRUMBLE:

  • 110 g all-purpose flour
  • 80 g dark brown sugar
  • 70 g butter, melted

CHEESECAKE:

  • 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

1. Preheat oven to 160ºC/325ºF. Line a 23 cm (9-inch) springform pan with parchment paper on the bottom.

2. In a food processor, blend cookies and granulated sugar until fine. Add melted butter and blend until combined.

3. Press crust mixture into the pan bottom and slightly up the sides. Bake for 10 minutes, then cool. Keep oven on.

4. In a small bowl, mix blueberries, sugar, flour, and lemon juice until evenly coated. Set aside.

5. In another bowl, mix flour and brown sugar for the crumble. Pour melted butter over and stir with a fork until crumbly. Set aside.

6. In a large bowl, beat cream cheese for 1 minute on low speed. Add sugar and beat another minute. Scrape down sides and mix 30 seconds more.

7. In a separate bowl, mix sour cream, cornstarch, and vanilla until smooth. Add to cream cheese mixture and mix on low until combined.

8. Add eggs two at a time, mixing just until combined. Scrape down sides and mix briefly to incorporate.

9. Pour cheesecake batter over cooled crust. Gently top with blueberry mixture, then sprinkle with crumble topping.

10. Place springform in a larger cake pan or wrap with foil. Set in a roasting pan filled with hot water for a water bath.

11. Bake for 1 hour 20–30 minutes, until edges are set but center slightly jiggles.

12. Turn off oven, leave door slightly open, and let cheesecake cool in oven for 1 hour.

13. Remove from water bath and let cool completely at room temperature for 1 hour.

14. Refrigerate for at least 6 hours or overnight before serving.

Notes

Use room temperature cream cheese and eggs for a smooth batter.

To avoid a soggy crust, wrap the pan well or place it in a second pan before the water bath.

Let cheesecake set overnight for best texture and flavor.

Leftovers can be stored in the fridge for up to 5 days.

Best served chilled with fresh berries or a dollop of whipped cream.

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