VNiceFood
How I Finally Nailed Blueberry Crumble Cheesecake for Dinner Parties
- Prep
- 45 min
- Cook
- 85 min
- Total
- 130 min
- Serves
- 12
- Calories
- 639 kcal
- Carbs
- 64.00 g
Ingredients
- 250 gdigestive or graham crackers
- 2 tbspgranulated sugar
- 75 gbutter
- 300 gfresh blueberries
- 1 tbspgrated lemon juice
- 110 gall-purpose flour
- 80 gdark brown sugar
- 800 gfull fat cream cheese, room temperature
- 260 ggranulated sugar
- 200 gsour cream, room temperature
- 1.5 tbspcornstarch
- 2.5 tspvanilla extract
- 4 largeeggs
Instructions
- 1
Preheat the oven to 160ºC/325ºF and prepare a 9 inch springform tin.
- 2
Blend digestive crackers and sugar in a food processor; mix in melted butter.
- 3
Press and bake the crust for 10 minutes, then let cool.
- 4
Prepare blueberries with sugar, flour, and lemon juice.
- 5
Prepare crumble with flour, brown sugar, and melted butter.
- 6
Mix cream cheese, sugar, sour cream, cornstarch, and vanilla until smooth; add eggs.
- 7
Pour batter into crust, top with blueberries and crumble, and bake in a water bath.
- 8
Cool in the oven and then chill in the fridge for at least 6 hours.