Blueberry Crumble Cheesecake Dessert (Print Version)
Creamy cheesecake paired with crumbly topping and blueberry layer creates a deliciously textured dessert.
# Ingredients:
→ Cookie Crust
01 -
250 g digestive or graham crackers
02 -
2 tablespoon granulated sugar
03 -
75 g butter, melted
→ Blueberries
04 -
300 g fresh blueberries
05 -
1 tablespoon granulated sugar
06 -
1 tablespoon all-purpose flour
07 -
2 teaspoon lemon juice
→ Crumble
08 -
110 g all-purpose flour
09 -
80 g dark brown sugar
10 -
70 g butter, melted
→ Cheesecake
11 -
800 g full-fat cream cheese, room temperature
12 -
260 g granulated sugar
13 -
200 g sour cream (18% fat), room temperature
14 -
1 ½ tablespoon cornstarch
15 -
2 ½ teaspoon vanilla extract
16 -
4 large eggs
# Steps:
01 -
Preheat the oven to 160ºC/325ºF. Line the bottom of a 23 cm/9-inch springform pan with parchment paper. Process digestive or graham crackers and granulated sugar in a food processor until fine. Add melted butter and blend until combined. Press into the pan's base and edges using a glass bottom. Bake for 10 minutes and let cool.
02 -
Mix blueberries, granulated sugar, flour, and lemon juice in a small bowl until flour is fully incorporated. Set aside.
03 -
Mix flour and brown sugar in a bowl. Add melted butter and mix with a fork until a crumbled structure forms. Set aside.
04 -
Using a hand mixer or stand mixer with a paddle attachment, cream the cream cheese on low speed for 1 minute. Add granulated sugar and mix for 1 minute on low speed. Scrape down the sides and mix for an additional 30 seconds.
05 -
In a small bowl, mix sour cream and cornstarch until smooth. Add to the cream cheese along with vanilla extract, mixing on low speed until combined. Gradually add eggs, two at a time, mixing on low speed until incorporated. Scrape down the sides and mix thoroughly.
06 -
Pour the cheesecake batter into the springform pan. Spread blueberries over the batter, then sprinkle with crumble topping.
07 -
Place the springform pan in a larger cake pan to form a water bath. Pour hot water into the outer pan. Alternatively, wrap the springform pan with a triple layer of foil to prevent leaks before placing it in the water bath. Bake at 160ºC for 1 hour and 20-30 minutes. Cheesecake should have a slight wobble in the center.
08 -
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Remove from the water bath and cool completely on a wire rack for 1 hour at room temperature. Chill in the fridge for at least 6 hours or overnight before serving.
# Notes and Tips:
01 -
To achieve precise results, weigh ingredients using a digital scale in grams. Baking requires accuracy as it is both an art and a science.