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A slice of blueberry crumble cheesecake topped with fresh blueberries and crumble on a wooden plate.
Alyssa

Blueberry Crumble Cheesecake

Indulge in the delicious fusion of blueberry crumble and cheesecake with this incredible Blueberry Crumble Cheesecake recipe.
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Prep Time 45 minutes
Cook Time 1 hour 25 minutes
Chilling Time 6 hours
Total Time 2 hours 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 639
Ingredients Method Notes

Ingredients
  

  • 250 g digestive or graham crackers
  • 2 tbsp granulated sugar
  • 75 g butter
  • 300 g fresh blueberries
  • 1 tbsp grated lemon juice
  • 110 g all-purpose flour
  • 80 g dark brown sugar
  • 800 g full fat cream cheese, room temperature
  • 260 g granulated sugar
  • 200 g sour cream, room temperature
  • 1.5 tbsp cornstarch
  • 2.5 tsp vanilla extract
  • 4 large eggs

Method
 

  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.
    250 g digestive or graham crackers, 2 tbsp granulated sugar, 75 g butter
  3. Press and bake the crust for 10 minutes, then let cool.
  4. Prepare blueberries with sugar, flour, and lemon juice.
    300 g fresh blueberries, 2 tbsp granulated sugar, 1 tbsp grated lemon juice
  5. Prepare crumble with flour, brown sugar, and melted butter.
    110 g all-purpose flour, 800 g full fat cream cheese, room temperature
  6. Mix cream cheese, sugar, sour cream, cornstarch, and vanilla until smooth; add eggs.
    80 g dark brown sugar, 260 g granulated sugar, 200 g sour cream, room temperature, 1.5 tbsp cornstarch, 2.5 tsp vanilla extract
  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.

Notes

For best results, let the cheesecake set overnight.