Irresistible Blueberry Crumble Cheesecake to Satisfy Your Cravings

This Blueberry Crumble Cheesecake combines creamy cheesecake and a crunchy crumble topping for a delightful dessert.

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Prep Time 30

Cook Time 1 30

Cooling Time 6

Total Time 8

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

200 g Digestive or Graham Crackers Substitution: Use gluten-free cookies for a gluten-free option.
50 g Granulated Sugar Can replace with brown sugar for a deeper flavor.
90 g Butter Substitution: Coconut oil for a dairy-free version.

For the Blueberry Filling

300 g Fresh Blueberries Substitution: Cherries or mango for different flavors.
30 g All-Purpose Flour Substitution: Almond flour works for a gluten-free option.
2 tbsp Lemon Juice No direct substitution.

For the Cheesecake Filling

600 g Cream Cheese Substitution: Full-fat Greek yogurt can be used at a 1:1 ratio.
200 g Sour Cream Substitution: Greek yogurt or cottage cheese recommended.
50 g Cornstarch Avoid substitutions for best results.
1 tbsp Vanilla Extract Optional: Use vanilla bean seeds for a richer flavor.
3 Eggs No direct substitutions recommended.

For the Crumble Topping

30 g All-Purpose Flour Substitution: Oat flour can add a unique flavor.
50 g Brown Sugar Can substitute with granulated sugar, but flavor may be affected.
90 g Butter Substitution: Request for coconut oil for a dairy-free topping.

Equipment

springform pan
food processor
Mixing bowl
measuring cups
spatula

Method

Step-by-Step Instructions

Preheat oven to 160ºC (325ºF) and line a 23 cm (9 inch) springform pan with parchment paper.
Blend digestive or graham crackers with granulated sugar until finely crushed. Melt butter and mix with crumbs, then press into the pan. Bake for 10 minutes and cool.
Toss blueberries with all-purpose flour, sugar, and lemon juice until coated.
Combine all-purpose flour and brown sugar for crumble topping, pour in melted butter, and mix until resembling coarse crumbs.
Beat cream cheese until smooth, then mix in sugar, sour cream, cornstarch, and vanilla. Add eggs gradually, mixing on low.
Pour cheesecake batter into cooled crust, layer with blueberries, and top with crumble.
Bake in a water bath for 80-90 minutes until slightly wobbly in the center. Let cool in the oven for 1 hour.
Refrigerate for at least 6 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results. Monitor baking time closely to avoid overbaking. Customize toppings as desired.

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