Description
Indulge in the decadent delight of this Blueberry Crumble Cheesecake recipe. Creamy cheesecake with a crumbly topping and a burst of blueberry flavor, it’s a perfect dessert for any occasion.
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 some for the crumble topping.
- Make the crust. Add flour to the main mixture, mix it in, then press it into the pan and bake until golden.
- Make the filling. Cream the cream cheese, add sugar, blend in eggs, mix in sour cream, lemon juice, vanilla, and flour until smooth.
- Make the blueberry topping. Combine blueberries, sugar, flour, and lemon juice in a bowl.
- Assemble cheesecake. Pour in the cheesecake batter, add blueberries, sprinkle crumble topping, bake, and cool.
- Make the glaze. Combine glaze ingredients, whisk until smooth, and drizzle over the cheesecake.
Notes
- Ensure cream cheese and eggs are at room temperature for smooth blending.
- Do not overmix the cheesecake batter to prevent cracking.
- Let the cheesecake cool completely before refrigerating for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 290mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
