Description
Indulge in the delicious fusion of blueberry crumble and cheesecake with this incredible Blueberry Crumble Cheesecake recipe. It has a luscious cookie crust, velvety smooth cheesecake filling, and a generous topping of juicy blueberries and crumble. This dessert is a delicious symphony of textures and tastes.
Ingredients
COOKIE CRUST
- 250 g digestive or graham crackers
- 2 tablespoon granulated sugar
- 75 g butter
BLUEBERRIES
- 300 g fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoon lemon juice
CRUMBLE
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter
CHEESECAKE
- 800 g full fat cream cheese, room temperature
- 260 g granulated sugar
- 200 g sour cream 18%, room temperature
- 1 ½ tablespoon cornstarch
- 2 ½ teaspoon vanilla extract
- 4 large eggs
Instructions
- COOKIE CRUST – Preheat the oven to 160ºC/325ºF. Blend cookies and sugar, add melted butter, press into the pan, and bake for 10 minutes. Cool.
- BLUEBERRIES AND CRUMBLE – Mix blueberries, sugar, flour, lemon juice. Create crumble mixture with flour, sugar, and butter.
- CHEESECAKE – Cream cheese and sugar, add sour cream, cornstarch, vanilla. Mix in eggs. Pour batter into pan, top with blueberries and crumble. Bake in a water bath for 1 hour and 20-30 minutes. Cool and refrigerate for at least 6 hours before serving.
- Prep Time: 45 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 639 kcal
- Sugar: 42g
- Sodium: 453mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 13g
- Trans Fat: 0.4g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 158mg
