Description
This Blueberry Crumble Cheesecake features a buttery digestive biscuit crust topped with luscious cream cheese filling, fresh blueberries, and a sweet crumble topping. Baked in a water bath to ensure a smooth, creamy texture, this dessert is perfect for special occasions or a delightful treat any time.
Ingredients
For the Cookie Crust
- 250 g digestive or graham crackers
- 2 tbsp granulated sugar
- 75 g butter (melted)
For the Blueberries and Crumble
- 300 g fresh blueberries
- 1 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp lemon juice
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter (melted)
For the 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 Oven and Pan: Preheat the oven to 160ºC (325ºF) in conventional mode. Line a 23 cm (9 inch) springform tin with parchment paper on the bottom to prevent sticking.
- Make Cookie Crust: In a food processor, combine digestive or graham crackers and sugar, blend until fine crumbs form. Add melted butter and blend until combined. Press this crumb mixture firmly onto the bottom and sides of the prepared pan using the bottom of a glass to compact it evenly.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes to set it. Remove from oven and allow it to cool until cool to the touch. Keep the oven on for baking the cheesecake later.
- Prepare Blueberries Mixture: In a small bowl, toss fresh blueberries with granulated sugar, all-purpose flour, and lemon juice until no dry flour remains. Set aside to macerate.
- Prepare Crumble Topping: In another bowl, mix all-purpose flour and dark brown sugar. Pour melted butter over the mixture and use a fork to combine until crumbly with no dry flour left. Set this aside.
- Make 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 granulated sugar and beat again for 1 minute on low speed. Scrape the bowl sides and mix another 30 seconds.
- Add Sour Cream Mixture: In a small bowl, mix sour cream and cornstarch until smooth. Add to the cream cheese mixture with vanilla extract and mix on low speed until combined.
- Incorporate Eggs: Add eggs two at a time, mixing on low speed until each addition is fully incorporated. Scrape down the bowl sides and give a final mix ensuring everything is well combined but avoid over-mixing.
- Assemble Cheesecake: Pour the cheesecake batter into the prepared springform pan. Carefully spoon blueberry mixture evenly over the top, then sprinkle the crumble topping over the blueberries.
- Set Up Water Bath: Boil water in a kettle. Place the springform pan inside a larger 30 cm (12 inch) cake pan. Place this cake pan in another larger baking or roasting pan, then pour hot water into the outer pan to create a water bath. This prevents cracking and keeps moisture during baking. Alternatively, wrap the springform pan tightly with triple layers of aluminum foil and place directly into a baking pan with water, ensuring no leaks.
- Bake Cheesecake: Bake in the preheated oven for 1 hour and 20-30 minutes. The cheesecake should be slightly wobbly in the center when done.
- Cool in Oven: Turn off the oven and keep the door slightly ajar. Let the cheesecake cool in the oven for 1 hour to settle gradually and prevent cracking.
- Remove from Water Bath and Cool: Take the cheesecake out of the oven and remove it carefully from the water bath. Place on a cooling rack and allow it to cool completely at room temperature for about 1 hour.
- Chill: Once fully cooled, refrigerate the cheesecake for at least 6 hours, preferably overnight, to set properly before serving.
Notes
- Make sure all dairy ingredients like cream cheese and sour cream are at room temperature for a smooth filling.
- Use a water bath to prevent cracking and ensure a creamy texture.
- Press the crust firmly into the pan to avoid crumbling when serving.
- Do not overmix the batter once eggs are added to avoid incorporating too much air which can cause cracking.
- Leaving the cheesecake to cool slowly in the oven reduces the risk of cracks on the surface.
- The crumble topping adds a lovely texture contrast but can be omitted if preferred.
