Blueberry Crumble Cheesecake Vanilla (Print Version)

Vanilla cheesecake layered with blueberries and oat crumble, finished with a glossy blueberry glaze.

# Ingredients:

→ Crust and Topping

01 - 205g all-purpose flour (1 ¼ cups + 3 tbsp), divided
02 - 145g packed light brown sugar (⅔ cup)
03 - ½ teaspoon salt
04 - ½ teaspoon ground cinnamon
05 - Pinch of ground nutmeg
06 - 113g unsalted butter, melted and cooled (½ cup)
07 - 20g quick oats or rolled oats (3 tbsp)

→ Cheesecake Filling

08 - 625g cream cheese (2 ½ blocks, 250g each), at room temperature
09 - 150g granulated sugar (¾ cup)
10 - 3 large eggs, at room temperature
11 - 80ml plain full-fat sour cream (⅓ cup)
12 - 10ml lemon juice (2 tsp)
13 - 5ml pure vanilla extract (1 tsp)
14 - 8g all-purpose flour, sifted to remove lumps (1 tbsp)

→ Blueberry Filling

15 - 300g fresh or frozen blueberries (2 ⅓ cups)
16 - 12g granulated sugar (1 tbsp)
17 - 5g all-purpose flour (2 tsp)
18 - 5ml lemon juice (1 tsp)

→ Icing

19 - 60g powdered confectioner's sugar (½ cup)
20 - 10ml blueberry juice, pressed from fresh or frozen blueberries (2 tsp)
21 - 5ml lemon juice (1 tsp)

# Steps:

01 - Preheat oven to 175°C (350°F). Lightly grease the sides of an 8-inch round springform pan and line the bottom with parchment paper.
02 - Combine 180g flour (1 ¼ cups), brown sugar, salt, cinnamon, and nutmeg in a bowl. Add cooled melted butter and mix until clumpy. Set aside 1 ¼ cups and mix oats into it for the crumble topping.
03 - Mix 3 tbsp remaining flour into the main mixture to form the crust. Press it into the prepared pan, covering the base and 1-inch up the sides. Bake for 10-12 minutes or until lightly golden.
04 - Reduce oven temperature to 160°C (325°F) after removing the crust.
05 - Cream softened cream cheese using an electric mixer until smooth. Blend in sugar, then mix in eggs one at a time. Incorporate sour cream, lemon juice, vanilla, and flour without over-mixing.
06 - Toss blueberries with sugar, flour, and lemon juice until evenly coated.
07 - Pour cheesecake batter into the pre-baked crust. Distribute blueberries evenly on top without pushing them down. Sprinkle crumble topping over the surface.
08 - Bake at 160°C (325°F) for 50 minutes. Turn off the oven and let it rest for an additional 15 minutes. Adjust cooking time for a 9-inch pan if necessary.
09 - Transfer the pan to a wire rack. Run a knife around the edges to release the sides, then cool completely and refrigerate for at least 4 hours or overnight.
10 - Combine powdered sugar, blueberry juice, and lemon juice in a bowl. Whisk until smooth and drizzle over the cheesecake before serving.

# Notes and Tips:

01 - Ensure cream cheese and eggs are at room temperature to prevent lumps.
02 - Avoid over-mixing the batter to minimize cracking.

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