Blueberry Crumble Cheesecake
Blueberry Crumble Cheesecake
Ingredients
For the Crust
- 250 g digestive biscuits
- 120 g butter, melted
For the Blueberry Layer
- 300 g blueberries
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
For the Filling
- 900 g cream cheese
- 160 g sugar
- 200 ml whipping cream
- 4 eggs
- 1 tablespoon flour
- 1 teaspoon vanilla extract
For the Crumble
- 120 g flour
- 80 g brown sugar
- 80 g butter, cold, cut into small pieces
Instructions
- 1
Preheat your oven to 160°C (without fan).
⏱️ 15 min•🌡️ 160
- 2
For the crust, place 250 grams of digestive biscuits into a food processor and crush them into fine crumbs. Melt 120 grams of butter. In a bowl, combine the crushed biscuits with the melted butter. Press the mixture firmly into the bottom of a springform pan to form an even crust.
⏱️ 10 min
- 3
For the blueberry layer, combine 300 grams of blueberries, 1 tablespoon of sugar, 1 teaspoon of cornstarch, and 1 teaspoon of lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries soften, forming a sauce-like consistency. Set aside to cool completely.
⏱️ 10 min
- 4
For the filling, in a large bowl, use an electric mixer with a paddle attachment to beat 900 grams of cream cheese until smooth. Gradually add 160 grams of sugar and continue to beat until well combined. Pour in 200 milliliters of whipping cream and mix until fully incorporated. Add 4 eggs, one at a time, mixing well after each addition. Stir in 1 tablespoon of flour and 1 teaspoon of vanilla extract until the mixture is smooth and lump-free.
⏱️ 15 min
- 5
For the crumble, in a separate bowl, combine 120 grams of flour, 80 grams of brown sugar, and 80 grams of cold butter (cut into small pieces). Using your fingertips, rub the butter into the dry ingredients until a crumbly texture is achieved.
⏱️ 10 min
- 6
Assemble the cheesecake by pouring the cream cheese filling over the prepared biscuit crust in the springform pan. Evenly spread the cooled blueberry mixture over the cream cheese filling. Sprinkle the crumble topping generously over the blueberry layer.
⏱️ 5 min
- 7
Bake the cheesecake in the preheated oven at 160°C for 70–80 minutes. The cheesecake is done when the edges are set and the center is slightly jiggly.
⏱️ 80 min•🌡️ 160
- 8
Allow the cheesecake to cool completely at room temperature. Once cool, refrigerate overnight (at least 12 hours) before serving to allow it to set properly.
⏱️ 720 min
Kitchen Tools
Blueberry Crumble Cheesecake
For the Crust
- 250 g digestive biscuits
- 120 g butter, melted
For the Blueberry Layer
- 300 g blueberries
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
For the Filling
- 900 g cream cheese
- 160 g sugar
- 200 ml whipping cream
- 4 eggs
- 1 tablespoon flour
- 1 teaspoon vanilla extract
For the Crumble
- 120 g flour
- 80 g brown sugar
- 80 g butter, cold, cut into small pieces
Instructions
- 1
Preheat your oven to 160°C (without fan).
⏱️ 15 min•🌡️ 160 - 2
For the crust, place 250 grams of digestive biscuits into a food processor and crush them into fine crumbs. Melt 120 grams of butter. In a bowl, combine the crushed biscuits with the melted butter. Press the mixture firmly into the bottom of a springform pan to form an even crust.
⏱️ 10 min - 3
For the blueberry layer, combine 300 grams of blueberries, 1 tablespoon of sugar, 1 teaspoon of cornstarch, and 1 teaspoon of lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries soften, forming a sauce-like consistency. Set aside to cool completely.
⏱️ 10 min - 4
For the filling, in a large bowl, use an electric mixer with a paddle attachment to beat 900 grams of cream cheese until smooth. Gradually add 160 grams of sugar and continue to beat until well combined. Pour in 200 milliliters of whipping cream and mix until fully incorporated. Add 4 eggs, one at a time, mixing well after each addition. Stir in 1 tablespoon of flour and 1 teaspoon of vanilla extract until the mixture is smooth and lump-free.
⏱️ 15 min - 5
For the crumble, in a separate bowl, combine 120 grams of flour, 80 grams of brown sugar, and 80 grams of cold butter (cut into small pieces). Using your fingertips, rub the butter into the dry ingredients until a crumbly texture is achieved.
⏱️ 10 min - 6
Assemble the cheesecake by pouring the cream cheese filling over the prepared biscuit crust in the springform pan. Evenly spread the cooled blueberry mixture over the cream cheese filling. Sprinkle the crumble topping generously over the blueberry layer.
⏱️ 5 min - 7
Bake the cheesecake in the preheated oven at 160°C for 70–80 minutes. The cheesecake is done when the edges are set and the center is slightly jiggly.
⏱️ 80 min•🌡️ 160 - 8
Allow the cheesecake to cool completely at room temperature. Once cool, refrigerate overnight (at least 12 hours) before serving to allow it to set properly.
⏱️ 720 min