Blueberry Cheesecake Fusion (Print-Friendly Version)

Creamy cheesecake, crumbly topping, fresh blueberries, and a cookie base make a perfect sweet treat.

# Ingredients You'll Need:

→ Cookie Base

01 - Finely crushed digestive or graham crackers, 250 g
02 - Granulated sugar, 2 tablespoons
03 - Melted unsalted butter, 75 g

→ Blueberry Layer

04 - Fresh blueberries, 300 g
05 - Granulated sugar, 1 tablespoon
06 - All-purpose flour, 1 tablespoon
07 - Lemon juice, 2 teaspoons

→ Crumble Topping

08 - All-purpose flour, 110 g
09 - Dark brown sugar, 80 g
10 - Melted unsalted butter, 70 g

→ Cheesecake Mixture

11 - Full-fat cream cheese, 800 g, at room temperature
12 - Granulated sugar, 260 g
13 - Sour cream (18% fat), 200 g, at room temperature
14 - Cornstarch, 1 1/2 tablespoons
15 - Vanilla extract, 2 1/2 teaspoons
16 - Large eggs, 4

# How to Make It:

01 - Heat your oven to 160°C. Line the bottom of a 23 cm springform pan with parchment paper and put it aside for now.
02 - Blend the digestive or graham crackers with granulated sugar in a food processor until they're fine. Add in the melted butter and blend until everything's moist. Firmly press this mixture into the bottom and sides of your springform pan to form a solid base.
03 - Bake the crust in the preheated oven for 10 minutes, then take it out and let it cool while keeping the oven on.
04 - In a small bowl, toss the blueberries with granulated sugar, all-purpose flour, and lemon juice. Mix it gently till there’s no dry flour left. Put it aside.
05 - In another bowl, stir together all-purpose flour and dark brown sugar. Then pour in the melted butter and mix it with a fork until it forms a nice crumble. Set this aside too.
06 - With a hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese on low for a minute. Then add in the granulated sugar and mix for another minute on low. Scrape down the bowl, and blend for another 30 seconds.
07 - In a small bowl, whisk the sour cream and cornstarch until it’s smooth. Add this to the cream cheese mixture along with vanilla extract and mix on low until everything's well combined.
08 - Add the eggs in pairs, mixing on low speed until just combined after each addition. Scrape down the bowl to ensure it's all blended together well.
09 - Pour the cheesecake batter over the cooled crust in your springform pan. Evenly spread the blueberry mixture on top, then sprinkle the crumble over everything.
10 - Put the springform pan inside a 30 cm cake pan. Place this in a larger roasting pan and fill it with hot water to create a water bath. Just make sure no water gets into the cake. For extra protection against leaks, you can wrap the springform pan in three layers of aluminum foil.
11 - Pop it into the preheated oven and bake for 80 to 90 minutes. It should still have a slight jiggle in the center when you shake it gently.
12 - Turn off the oven and leave the door slightly open. Let the cheesecake sit in there for an hour to help avoid cracks.
13 - Take the cheesecake out of the water bath and set it on a cooling rack to cool down to room temperature, which should take about an hour.
14 - Place the cheesecake in the fridge and chill for at least 6 hours or better yet, overnight, before serving.

# Extra Information:

01 - Make sure all dairy items are at room temperature for the best texture.
02 - Use a digital scale for weighing ingredients to get consistent results.
03 - Letting the cheesecake cool slowly helps prevent cracks on the surface.

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