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Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake
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Experience the perfect harmony of creamy, tangy cheesecake with vibrant blueberry swirls and a golden, crunchy crumble topping. This Blueberry Crumble Cheesecake combines a luscious cream cheese base, fresh blueberries cooked to a thick filling, and a buttery crumble for an irresistible dessert that delights both the eyes and palate. Perfect for celebrations or comforting family treats, it offers customizable options for various dietary preferences.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs or digestive biscuits
  • 6 tablespoons melted butter
  • 2 tablespoons granulated sugar

Cheesecake Filling

  • 24 oz (about 675g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or Greek yogurt
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice

Blueberry Filling

  • 2 cups fresh blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice

Crumble Topping

  • 1/2 cup all-purpose flour or oats (or gluten-free flour alternative)
  • 1/4 cup rolled oats
  • 1/3 cup granulated sugar
  • 6 tablespoons cold unsalted butter, cubed

Instructions

  1. Prepare the Crust: Combine graham cracker crumbs with melted butter and sugar. Press the mixture firmly into the bottom of a springform pan to create a solid, even base that will support the cheesecake and prevent cracking.
  2. Make the Creamy Cheesecake Filling: Beat softened cream cheese until smooth and creamy. Gradually add sugar, eggs, and vanilla extract, mixing just until combined. Incorporate sour cream or Greek yogurt along with lemon zest and juice to enhance creaminess and add a slight tang.
  3. Prepare the Blueberry Filling: In a small saucepan, simmer fresh blueberries with sugar and lemon juice until the berries release their juices and the mixture thickens slightly. Set aside to cool.
  4. Assemble with Blueberry Swirls: Pour half of the cheesecake filling over the crust. Spoon the blueberry filling evenly on top, then pour the remaining cheesecake filling over it. Use a knife or skewer to gently swirl the blueberry filling through the cheesecake mixture creating beautiful marbled patterns.
  5. Make the Crumble Topping: Combine flour, oats, sugar, and cold cubed butter in a bowl. Mix with fingers or a pastry cutter until the mixture becomes crumbly and coarse. Sprinkle the crumble evenly over the assembled cheesecake.
  6. Bake and Cool: Bake the cheesecake at 325°F (160°C) for about 50-60 minutes or until the edges are set but the center still slightly jiggles when moved. Turn off the oven and leave the cheesecake inside with the door ajar to cool gradually. Then refrigerate for at least 4 hours or overnight for best results.

Notes

  • Use room temperature cream cheese and eggs to avoid lumps in the batter.
  • Mix the filling just until combined to prevent cracks and maintain a smooth texture.
  • Bake using a water bath to promote even cooking and reduce cracking.
  • Swirl blueberry filling gently for attractive marbling without disturbing the cheesecake structure.
  • Chill the cheesecake fully, ideally overnight, for optimal texture and flavor.
  • Prefer fresh blueberries over frozen for best taste and consistency.
  • The crumble topping can be prepared a day ahead and refrigerated.

Nutrition

Keywords: blueberry cheesecake, crumble topping, dessert, baked cheesecake, fruit dessert, gluten-free dessert, blueberry swirl cheesecake

Find it online: https://emillycooks.com/blueberry-crumble-cheesecake/