Description
Indulge in the delightful combination of creamy cheesecake, sweet blueberries, and a buttery crumble topping with this Blueberry Crumble Cheesecake recipe. Perfect for any occasion, this dessert is sure to impress your family and friends.
Ingredients
Units
Scale
Crust and topping:
- 1 1/4 cups plus 3 tbsp (205g) all-purpose flour, divided
- 2/3 cup (145g) packed light brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- pinch of ground nutmeg
- 1/2 cup (113g) unsalted butter, melted and cooled
- 3 tablespoon (20g) quick oats or rolled oats
Cheesecake filling:
- 2 1/2 blocks (250g each = 625g) cream cheese, at room temperature
- 3/4 cup (150g) granulated sugar
- 3 large eggs at room temperature
- 1/3 cup (80ml) plain full fat sour cream
- 2 teaspoon (10ml) lemon juice
- 1 teaspoon (5ml) pure vanilla extract
- 1 tablespoon (8g) all-purpose flour, sifted to remove lumps
Blueberry filling:
- 2 1/3 cups (about 300g) fresh or frozen blueberries
- 1 tablespoon (12g) granulated sugar
- 2 teaspoon (5g) all-purpose flour
- 1 teaspoon (5ml) lemon juice
Icing:
- 1/2 cup (60g) powdered confectioner’s sugar
- 2 teaspoon (10ml) blueberry juice (pressed from a handful of fresh or frozen blueberries)
- 1 teaspoon (5ml) lemon juice
Instructions
- Preheat your oven to 350°F. Lightly grease the sides of a high-sided 8-inch round springform pan and line the bottom with a round of parchment paper.
- Make the crumble topping. Combine 1 ¼ cups (180g) flour, brown sugar, salt, cinnamon and nutmeg in a medium bowl. Add cooled melted butter and stir to combine, then rub together with your hands until it forms clumps. Remove 1 ¼ cups and add the oats – this will be your crumble topping.
- Make the crust. Add 3 tablespoon flour to the main mixture from above and mix it in – this will be your crust. Tip the mixture out into your prepared baking pan and press it evenly and firmly over the base and about 1-inch up the sides of the pan. Bake for 10-12 minutes until lightly golden.
- Reduce the oven temperature to 325°F.
- Make the filling. Cream the soft cream cheese in a large bowl on medium speed using electric hand mixer until very smooth. Add sugar and mix until smooth and creamy. Blend in eggs one at a time, mixing until just combined after each addition. Mix in sour cream, lemon juice and vanilla on low speed until just combined, then mix in the flour. Set the cheesecake filling aside to thicken while you prepare the blueberries.
- Make the blueberry topping. Combine blueberries, sugar, flour, and lemon juice in a medium bowl and toss to combine.
- Assemble cheesecake. Pour the vanilla cheesecake batter into the pre-baked crust. Gently spoon the berries over top in an even layer. Sprinkle the crumble topping over the berries so it covers the surface completely. Bake for 50 minutes, then turn off the oven and leave it in for another 15 minutes.
- Transfer pan to a wire rack and immediately run a thin bladed knife or small offset spatula around the edges of the pan to release the cheesecake. Let cool completely in the pan and then refrigerate for at least 4 hours or overnight.
- Make the glaze. Combine all glaze ingredients in a small bowl and whisk to blend evenly until smooth. Drizzle over the cheesecake and serve!
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
