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Blueberry Crumble Cheesecake

Delicious Blueberry Crumble Cheesecake to Indulge Your Sweet Tooth

This Blueberry Crumble Cheesecake combines creamy cheesecake with crunchy crumble for an indulgent dessert experience.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs Provides the base crust; substitute with crushed digestive biscuits if desired.
  • 0.5 cups butter Must be melted for easy mixing.
For the Cheesecake Filling
  • 16 ounces cream cheese Full-fat is recommended for the best results.
  • 1 cups sugar Adjust according to your taste preference.
  • 0.5 cups sour cream Greek yogurt can be used as a healthier option.
  • 2 large eggs Should be at room temperature for better incorporation.
  • 2 tablespoons all-purpose flour Gluten-free flour can work as a substitute.
  • 1 teaspoon vanilla extract Using pure vanilla extract brings out the best taste.
  • 1.5 cups fresh blueberries Frozen blueberries may be used, thaw them first.
For Topping (optional)
  • extra blueberries Adds a beautiful finishing touch.
  • whipped cream Enhances presentation.

Equipment

  • springform pan
  • Mixing bowl
  • Spatula
  • mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). In a bowl, combine 1 ½ cups of graham cracker crumbs with ½ cup of melted butter, mixing until crumbly. Press this mixture into the bottom of a greased springform pan.
  2. Place the crust in the preheated oven and bake for about 10 minutes, or until golden brown and fragrant. Remove from oven and let cool slightly while preparing the filling.
  3. In a large mixing bowl, beat 16 ounces of cream cheese until smooth, gradually adding 1 cup of sugar, ½ cup of sour cream, and 2 large eggs. Finally, blend in 2 tablespoons of flour and 1 teaspoon of vanilla extract.
  4. Gently fold in 1 ½ cups of fresh blueberries with a spatula to distribute them evenly throughout the filling.
  5. Pour the cheesecake filling over the cooled crust in the springform pan and smooth the top. Bake for 45 to 50 minutes, until edges are set but the center jiggles slightly.
  6. Turn off the oven, leave the cheesecake inside with the door slightly ajar for about 1 hour. Then, let it cool to room temperature before refrigerating for at least four hours, preferably overnight.
  7. Release the cheesecake from the springform pan, garnish as desired, slice with a warm knife, and enjoy every bite.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 40gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Always bring cream cheese and eggs to room temperature for a smooth filling. Avoid overmixing the eggs to prevent cracks during baking. Watch the baking time to ensure a perfectly set cheesecake.

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