Blueberry Crumble Cheesecake
A delightful dessert combining rich cheesecake, tart blueberries, and a buttery crumble topping.
Ingredients
Crust
- 1.5 cups graham cracker crumbs The crunchy base providing texture.
- 5 tablespoons melted butter Helps to bind the crust.
- 2 tablespoons sugar Balances the buttery flavors.
Filling
- 24 oz cream cheese, softened Provides creamy goodness.
- 0.75 cups sugar Sweetens the cream cheese layer.
- 3 large eggs Adds structure to the cheesecake.
- 0.5 cups sour cream Contributes tangy flavor.
- 1 teaspoon vanilla extract Infuses warmth and flavor.
- 1.5 cups fresh blueberries Offers bursts of fruitiness.
- 0.5 cups all-purpose flour Helps firm up the filling.
Crumble Topping
- 0.25 cups brown sugar Adds caramel-like sweetness.
- 4 tablespoons cold butter, cubed Ensures a flaky crumble.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well-coated.
- Press the mixture into the bottom of the springform pan to create an even layer. Bake for about 10 minutes and let cool.
Filling
- In a bowl, beat softened cream cheese and 3/4 cup sugar until smooth.
- Add eggs one at a time, ensuring to mix well after each addition. Stir in sour cream and vanilla extract until fully combined.
- Gently fold in fresh blueberries.
- Pour the creamy filling over the cooled crust and smooth the top.
Crumble Topping & Baking
- Mix flour and brown sugar in a bowl. Cut in cold butter until it resembles coarse crumbs.
- Sprinkle the crumble evenly over the cheesecake filling.
- Bake for 50-60 minutes, or until the center is set, and crumble is golden brown.
Cooling
- Allow the cheesecake to cool completely in the pan, then refrigerate for at least 4 hours, or overnight.
Notes
Use room temperature cream cheese for best results. Take care not to overmix after adding eggs to avoid cracks.