Description
Indulge in the rich and creamy delight of Blueberry Crumble Cheesecake, a dessert that perfectly marries the smooth texture of cheesecake with a sweet-tart blueberry topping and a delightful crumble finish. This impressive treat is perfect for any occasion, from casual family meals to festive celebrations. With its luscious layers and vibrant colors, your guests will be in awe as they savor each bite. Easy to make yet strikingly beautiful, this cheesecake is not only a feast for the eyes but also a satisfying choice for your sweet cravings.
Ingredients
Scale
- 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 oven to 180°C (350°F). In a bowl, combine crushed crackers with melted butter and sugar to form the crust. Press into a springform pan.
- Toss fresh blueberries with sugar, flour, and lemon juice; set aside.
- Beat cream cheese until smooth, then mix in sugar, sour cream, cornstarch, vanilla, and eggs until combined.
- Pour half the cheesecake filling over the crust; layer with half the blueberry topping. Repeat with remaining filling and blueberries.
- Bake for about 85 minutes until edges are set but center jiggles slightly. Cool in the oven with door ajar for 30 minutes before letting it cool at room temperature. Refrigerate for at least 4 hours before serving.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 125g)
- Calories: 330
- Sugar: 24g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg