Hey there, fellow dessert lovers! If you’re anything like me, the kitchen is your happy place, a refuge where creativity meets deliciousness. Today, I’m excited to share a recipe that’s so close to my heart: Blueberry Crumble Cheesecake. Imagine combining the creamy richness of cheesecake with the pop of fresh blueberries and the delightful crunch of crumble topping. It’s a dreamy match made in dessert heaven! Trust me; every slice of this cheesecake is a hug in cake form. So, let’s roll up our sleeves and dive into this delightful recipe together!
Why Make This Recipe
You might be wondering, “Why should I take the time to make this Blueberry Crumble Cheesecake?” Well, let me tell you, my friend, this dessert is not just a feast for the eyes; it’s a celebration of flavors and textures. The smooth cream cheese filling is perfectly balanced by the sweet and slightly tart blueberries, all topped with a crunchy, buttery crumble.
Making this cheesecake is a fantastic way to impress your friends and family. Not only does it look stunning on the table, but it also tastes pretty heavenly. Plus, who doesn’t love a bit of homemade goodness? Beyond the aesthetics, baking this cheesecake gives you a moment to unwind, to play with your ingredients, and to connect with the joy of creating something delightful.
Whether for a special occasion or just an indulgent treat for yourself, this Blueberry Crumble Cheesecake is a recipe worth making.
How to Make Blueberry Crumble Cheesecake
Let’s get to the good stuff, the how-to! Making this Blueberry Crumble Cheesecake involves a couple of key components: a buttery cookie crust, luscious cream cheese filling, tart blueberries, and a crumbly topping that brings it all together. Don’t worry; I’ve broken it down step by step to make it super easy!
Ingredients:
For the Cookie Crust:
- 250 g digestive or graham crackers
- 2 tbsp granulated sugar
- 75 g butter
For the Blueberries:
- 300 g fresh blueberries
- 1 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp lemon juice
For the Crumble Topping:
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter
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
Directions:
Make the Cookie Crust:
- Preheat your oven to 175°C (350°F).
- In a food processor, crush the digestive or graham crackers until they reach a fine crumb.
- Add the 2 tablespoons of sugar and melted butter. Pulse until combined.
- Press the crumb mixture into the bottom of a 9-inch springform pan evenly. Bake for about 10 minutes, then let it cool.
Prepare the Blueberries:
- In a bowl, mix the blueberries with 1 tablespoon of sugar, 1 tablespoon of flour, and 2 teaspoons of lemon juice. Gently toss to coat and set aside.
Make the Crumble Topping:
- In another bowl, combine the 110 g of flour and 80 g of dark brown sugar. Add the cold butter cut into small pieces. Using your fingers or a pastry cutter, mix until crumbly. Set this aside too.
Create the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese with 260 g of granulated sugar until smooth.
- Add the sour cream, cornstarch, vanilla, and then add the eggs one at a time, mixing until just combined.
Assemble the Cheesecake:
- Pour half of the cheesecake filling into the prepared crust. Scatter half of the blueberries on top. Pour the remaining filling, top with the rest of the blueberries, and then sprinkle the crumble topping evenly over it all.
Bake Your Cheesecake:
- Bake in the preheated oven for about 60-70 minutes or until the edges are set, and the center has a slight jiggle.
- Turn off the oven and let the cheesecake cool inside for an hour to prevent cracking.
Chill:
- Once cooled, refrigerate for at least four hours, preferably overnight.
How to Serve Blueberry Crumble Cheesecake
When it’s time to devour your masterpiece, slice it into generous wedges with love. Serve the cheesecake cold, straight from the refrigerator, and consider adding a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch. Fresh berries on the side make for an even prettier presentation. This dessert is perfect for family gatherings, birthday parties, or just a cozy night in with your favorite people.
How to Store Blueberry Crumble Cheesecake
If you somehow have leftovers (though I doubt it!), you can store them in an airtight container in the refrigerator for up to a week. The flavors will continue to meld, making each piece just as delightful the next day. If you’re feeling adventurous, you can also freeze slices. Just wrap them tightly in plastic wrap, then foil, and they’ll stay fresh for about two months in the freezer.
Tips to Make Blueberry Crumble Cheesecake
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother filling.
- Don’t Overbake: A little jiggle in the center is okay! It will continue to set as it cools.
- Use Fresh Blueberries: If possible, opt for fresh blueberries as they provide the best flavor and texture.
- Customize the Crumble: Feel free to add oats or nuts to the crumble topping for a twist!
Variation
For a different flavor profile, try using raspberries or blackberries instead of blueberries. You can also experiment with adding lemon zest or almond extract to the cheesecake filling for a unique twist.
FAQs
1. Can I make this cheesecake in advance?
Absolutely! This cheesecake is perfect for making ahead of time. It tastes even better after sitting in the fridge for a day or so.
2. Can I use frozen blueberries?
Yes, you can! Just know that frozen blueberries will release more moisture. If using them, don’t thaw before adding them to the recipe.
3. What if my cheesecake cracks?
Don’t fret if your cheesecake cracks! It’s still going to taste delicious. You can cover cracks with fresh blueberries or whipped cream for a beautiful touch.
So, are you ready to get baking? Believe me when I say that every moment spent making this Blueberry Crumble Cheesecake is worth it. Your kitchen will smell heavenly, and your taste buds will be forever grateful! Happy baking, my friends!
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Blueberry Crumble Cheesecake
- Total Time: 290 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious combination of creamy cheesecake, fresh blueberries, and a crunchy crumble topping for a delightful dessert experience.
Ingredients
- 250 g digestive or graham crackers
- 2 tbsp granulated sugar
- 75 g butter
- 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
- 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
- Preheat your oven to 175°C (350°F).
- In a food processor, crush the digestive or graham crackers until they reach a fine crumb.
- Add the 2 tablespoons of sugar and melted butter. Pulse until combined.
- Press the crumb mixture into the bottom of a 9-inch springform pan evenly. Bake for about 10 minutes, then let it cool.
- In a bowl, mix the blueberries with 1 tablespoon of sugar, 1 tablespoon of flour, and 2 teaspoons of lemon juice. Gently toss to coat and set aside.
- In another bowl, combine the 110 g of flour and 80 g of dark brown sugar. Add the cold butter cut into small pieces. Using your fingers or a pastry cutter, mix until crumbly. Set this aside too.
- In a large mixing bowl, beat the cream cheese with 260 g of granulated sugar until smooth.
- Add the sour cream, cornstarch, vanilla, and then add the eggs one at a time, mixing until just combined.
- Pour half of the cheesecake filling into the prepared crust. Scatter half of the blueberries on top. Pour the remaining filling, top with the rest of the blueberries, and then sprinkle the crumble topping evenly over it all.
- Bake in the preheated oven for about 60-70 minutes or until the edges are set, and the center has a slight jiggle.
- Turn off the oven and let the cheesecake cool inside for an hour to prevent cracking.
- Once cooled, refrigerate for at least four hours, preferably overnight.
Notes
Use room temperature ingredients for a smoother filling. Don’t overbake; a slight jiggle in the center is okay.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg