Description
A delightful and rich Blueberry Crumble Cheesecake with a buttery crust, creamy filling, and a crunchy crumble topping that combines the freshness of blueberries with a hint of vanilla.
Ingredients
Scale
- 205g all-purpose flour (1 ¼ cups + 3 tbsp), divided
- 145g packed light brown sugar (⅔ cup)
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- Pinch of ground nutmeg
- 113g unsalted butter, melted and cooled (½ cup)
- 20g quick oats or rolled oats (3 tbsp)
- 625g cream cheese (2 ½ blocks, 250g each), at room temperature
- 150g granulated sugar (¾ cup)
- 3 large eggs, at room temperature
- 80ml plain full-fat sour cream (⅓ cup)
- 10ml lemon juice (2 tsp)
- 5ml pure vanilla extract (1 tsp)
- 8g all-purpose flour, sifted to remove lumps (1 tbsp)
- 300g fresh or frozen blueberries (2 ⅓ cups)
- 12g granulated sugar (1 tbsp)
- 5g all-purpose flour (2 tsp)
- 5ml lemon juice (1 tsp)
- 60g powdered confectioner’s sugar (½ cup)
- 10ml blueberry juice, pressed from fresh or frozen blueberries (2 tsp)
- 5ml lemon juice (1 tsp)
Instructions
- Preheat oven to 175°C (350°F). Lightly grease the sides of an 8-inch round springform pan and line the bottom with parchment paper.
- Combine 180g flour, brown sugar, salt, cinnamon, and nutmeg in a bowl. Add cooled melted butter and mix until clumpy. Set aside 1 ¼ cups and mix oats into it for the crumble topping.
- Mix 3 tbsp remaining flour into the main mixture to form the crust. Press it into the prepared pan, covering the base and 1-inch up the sides. Bake for 10-12 minutes or until lightly golden.
- Reduce oven temperature to 160°C (325°F) after removing the crust.
- Cream softened cream cheese using an electric mixer until smooth. Blend in sugar, then mix in eggs one at a time. Incorporate sour cream, lemon juice, vanilla, and flour without over-mixing.
- Toss blueberries with sugar, flour, and lemon juice until evenly coated.
- Pour cheesecake batter into the pre-baked crust. Distribute blueberries evenly on top without pushing them down. Sprinkle crumble topping over the surface.
- Bake at 160°C (325°F) for 50 minutes. Turn off the oven and let it rest for an additional 15 minutes. Adjust cooking time for a 9-inch pan if necessary.
- Transfer the pan to a wire rack. Run a knife around the edges to release the sides, then cool completely and refrigerate for at least 4 hours or overnight.
- Combine powdered sugar, blueberry juice, and lemon juice in a bowl. Whisk until smooth and drizzle over the cheesecake before serving.
Notes
- For the best results, ensure all dairy ingredients are at room temperature before mixing.
- If using frozen blueberries, do not thaw before adding them to the cheesecake.
- Allow the cheesecake to cool completely before refrigerating to set properly.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg