Creamy Blueberry Cheesecake Crumble (Print Version)
# Ingredients:
→ Cookie Base
01 -
250g digestive biscuits or graham crackers, crushed
02 -
2 tbsp sugar
03 -
75g melted butter
→ Blueberry Layer
04 -
300g fresh juicy blueberries
05 -
1 tbsp sugar
06 -
1 tbsp flour
07 -
2 tsp fresh lemon juice
→ Crumble Topping
08 -
110g all-purpose flour
09 -
80g dark brown sugar
10 -
70g butter, melted
→ Cheesecake Filling
11 -
800g full-fat cream cheese, at room temperature
12 -
260g sugar
13 -
200g sour cream (18%), at room temperature
14 -
1½ tbsp cornstarch
15 -
2½ tsp vanilla extract
16 -
4 large eggs
# Instructions:
01 -
Heat your oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper on the bottom. Mix crushed cookies and sugar in a food processor until sandy, then blend in melted butter. Press the mixture firmly into the pan, creating an even base and pushing some up the sides. Bake for 10 minutes, then set aside to cool but keep the oven on.
02 -
While the crust cools, gently toss blueberries with sugar, flour, and lemon juice in a bowl until no dry flour remains. The mixture will look glossy and slightly thickened. Set aside.
03 -
In a separate bowl, combine flour and brown sugar, then pour in melted butter. Use a fork to mix until you get a beautifully textured crumble with no dry spots. The mixture should form small clumps when pressed together.
04 -
Beat cream cheese on low speed for 1 minute until smooth. Add sugar and mix for another minute, scraping down the sides. In a small bowl, whisk sour cream and cornstarch until smooth, then add to the cream cheese mixture along with vanilla. Mix on low speed until just combined. Add eggs two at a time, mixing gently until incorporated.
05 -
Pour the silky cheesecake batter into the cooled crust. Gently scatter the blueberries on top, followed by an even layer of crumble. Place the springform pan in a larger cake pan, then set inside a roasting pan. Pour hot water into the outer pan to create a water bath. Bake for about 1 hour and 25 minutes until the edges are set but the center still has a slight wobble.
06 -
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath and cool on a rack for another hour until room temperature. Refrigerate for at least 6 hours, preferably overnight, before serving.
# Notes:
01 -
For perfect results, weigh your ingredients with a digital scale instead of using cup measurements.
02 -
Make sure all refrigerated ingredients are at room temperature before mixing for the smoothest texture.
03 -
The water bath helps prevent cracks and ensures even baking throughout the cheesecake.