Blueberry Crumble Cheesecake (Print Version)
# Ingredients:
→ Cookie Crust
01 -
250 g digestive or graham crackers
02 -
2 tablespoons granulated sugar
03 -
75 g butter, melted
→ Blueberries
04 -
300 g fresh blueberries
05 -
1 tablespoon granulated sugar
06 -
1 tablespoon all-purpose flour
07 -
2 teaspoons lemon juice
→ Crumble
08 -
110 g all-purpose flour
09 -
80 g dark brown sugar
10 -
70 g butter, melted
→ Cheesecake
11 -
800 g full-fat cream cheese, room temperature
12 -
260 g granulated sugar
13 -
200 g sour cream, 18%, room temperature
14 -
1 ½ tablespoons cornstarch
15 -
2 ½ teaspoons vanilla extract
16 -
4 large eggs
# Instructions:
01 -
Preheat the oven to 160ºC/325ºF. Line a 23 cm/9 inch springform pan with parchment paper. In a food processor, blend the digestive or graham crackers and granulated sugar until fine. Melt the butter and combine it with the crumbs. Press the mixture into the springform pan base and sides. Bake for 10 minutes, then cool completely. Keep the oven on.
02 -
For the blueberries, mix them with sugar, flour, and lemon juice in a small bowl until fully coated. For the crumble, mix flour and brown sugar in a separate bowl, then combine with melted butter using a fork until crumbly. Set both aside.
03 -
Using a hand or stand mixer on low speed, cream the cream cheese for 1 minute. Add sugar and mix for another minute, scraping the bowl as needed. In a small bowl, combine sour cream and cornstarch until smooth. Add this along with vanilla extract to the cream cheese mixture, mixing on low. Incorporate the eggs, two at a time, mixing on low speed. Ensure all ingredients are well combined.
04 -
Pour the cheesecake batter into the prepared crust. Layer the blueberries on top, followed by the crumble. Place the springform pan into a larger pan and immerse it in a water bath. Alternatively, wrap the pan in foil to prevent water from seeping in during baking.
05 -
Bake the cheesecake for 1 hour and 20-30 minutes. The center should remain slightly wobbly. Turn off the oven, leave the door ajar, and let the cheesecake cool in the oven for 1 hour. Remove it from the water bath, let it cool to room temperature on a rack, then refrigerate for at least 6 hours or overnight.
# Notes:
01 -
Use a digital scale for precise measurements. Baking requires precision for the best results.