Description
Indulge in the delightful fusion of flavors with this Blueberry Crumble Cheesecake, a dessert that perfectly balances creamy cheesecake and tart blueberries. Ideal for any occasion, from birthdays to family gatherings, this recipe features a buttery cookie crust, a rich cheesecake filling, and a satisfying crumble topping. Each slice offers a harmonious blend of textures and tastes that will impress guests and satisfy your sweet cravings. Serve it chilled for the ultimate refreshment!
Ingredients
Scale
- 250g digestive or graham crackers
- 2 tbsp granulated sugar
- 75g butter
- 300g fresh blueberries
- 1 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp lemon juice
- 110g all-purpose flour
- 80g dark brown sugar
- 70g butter
- 800g full-fat cream cheese (room temperature)
- 260g granulated sugar
- 200g sour cream (18% room temperature)
- 1 1/2 tbsp cornstarch
- 2 1/2 tsp vanilla extract
- 4 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Prepare a springform pan by greasing it lightly.
- Crush the digestive crackers and mix with melted butter and sugar. Press into the bottom of the pan for the crust.
- Toss blueberries with sugar, flour, and lemon juice in a separate bowl to create the filling.
- In a large bowl, beat cream cheese until smooth. Gradually add sugars, butter, sour cream, flour, cornstarch, vanilla extract, and eggs; mix until just combined.
- Layer half of the cheesecake mixture over the crust, followed by blueberries, then pour remaining mixture on top.
- Bake for 85 minutes or until set but slightly jiggly in the center. Cool at room temperature before refrigerating.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 392
- Sugar: 27g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg