Introduction & Inspiration

Get ready for cheesecake perfection! This Blueberry Crumble Cheesecake is a truly stunning dessert, combining the creamy richness of cheesecake with the bright, fruity sweetness of blueberries and the satisfying crunch of a buttery crumble topping. It’s a symphony of flavors and textures that will impress anyone.

My inspiration for this recipe comes from wanting to take a classic cheesecake to the next level. The juicy blueberries provide pops of flavor that cut through the richness of the cheesecake, and the crumble topping adds an extra layer of decadence and visual appeal. It’s like a fruit crisp met a cheesecake and created something truly extraordinary.

This cheesecake is perfect for special occasions, dinner parties, or any time you want to make a statement dessert. It looks as amazing as it tastes, with its vibrant blueberry swirls and golden crumble. A perfect dessert to impress.

Nostalgic Appeal / Comfort Factor

Cheesecake is a classic dessert that evokes feelings of indulgence and celebration. The creamy texture and rich flavor are universally loved. Blueberry crumble, on the other hand, brings a more rustic, homey comfort, reminiscent of fruit crisps and crumbles enjoyed warm from the oven.

This recipe beautifully blends these two worlds. The rich, luxurious cheesecake is elevated by the bright, juicy blueberries and the buttery, slightly crumbly crumble topping. It’s a dessert that feels both elegant and comforting, familiar yet exciting.

It’s perfect for creating memorable moments and satisfying any sweet craving. A perfect dessert to share.

Homemade Focus

This recipe celebrates the art of homemade baking, taking the time to build flavors and textures from scratch. We are creating the cookie crust, the classic cheesecake filling utilizing room temperature ingredients for smoothness, the simple blueberry mixture, and the buttery crumble topping all ourselves.

Each component utilizes specific baking techniques, like pressing the crust, gently mixing the cheesecake batter, and layering the components thoughtfully. The result is a truly layered and decadent dessert where each element contributes to the overall masterpiece.

It’s about taking familiar ingredients and using careful homemade preparation to create a showstopping dessert that highlights the rewards of baking from scratch. The homemade taste is incredible.

Flavor Goal

The primary flavor goal is a delightful balance of creamy, tangy, sweet, and fruity notes, with contrasting textures. The cookie crust should provide a buttery, slightly crumbly base (using digestives or graham crackers).

The cheesecake filling should be incredibly creamy and rich, with a pleasant tang from the cream cheese and sour cream, balanced by sweetness and vanilla. The blueberries, tossed simply with sugar, flour, and lemon, should burst with juicy sweetness, providing a vibrant contrast. The crumble topping should be buttery, sweet with brown sugar depth, and slightly crunchy.

The overall experience should be a symphony of flavors and textures – a creamy, fruity, crunchy, and decadent dessert that leaves you wanting more. A perfect balance between flavour and texture.

Ingredient Insights

For the Cookie Crust:

Digestive or Graham Crackers (250g): Create the buttery, slightly sweet cookie base.
Granulated Sugar (2 tbsp): Adds sweetness to the crust.
Butter (75g, Melted): Binds the crumbs and adds richness.

For the Blueberries:

Fresh Blueberries (300g): Provide the juicy burst of fruity flavor. Fresh recommended.
Granulated Sugar (1 tbsp): Lightly sweetens the blueberries.
All-Purpose Flour (1 tbsp): Helps absorb some excess juice from the berries as they bake, preventing a watery layer.
Lemon Juice (2 tsp): Brightens the blueberry flavor. Freshly squeezed recommended.

For the Crumble Topping:

All-Purpose Flour (110g): Provides structure.
Dark Brown Sugar (80g): Adds sweetness, moisture, and a rich molasses flavor.
Butter (70g, Melted): Binds the crumble and adds richness.

For the Cheesecake:

Full Fat Cream Cheese (800g, Room Temperature): The foundation. Use brick-style, full-fat, and ensure it’s properly softened for a lump-free filling.
Granulated Sugar (260g): Sweetens the cheesecake.
Sour Cream (200g, 18% fat, Room Temperature): Adds tang, moisture, and creaminess. Room temperature ensures smooth blending.
Cornstarch (1 ½ tbsp): A common cheesecake ingredient that helps prevent cracking and adds stability.
Vanilla Extract (2 ½ tsp): Essential flavor enhancer.
Large Eggs (4): Provide structure and richness. Room temperature preferred for better incorporation.

Essential Equipment

23cm / 9 inch Springform Tin: Crucial for cheesecakes.
Parchment Paper: For lining the base.
Food Processor: Ideal for making fine cookie crumbs for the crust.
Mixing Bowls (Multiple Sizes): For crust, blueberries, crumble, cheesecake filling.
Electric Mixer (Stand Mixer with Paddle Recommended): Essential for beating cream cheese smooth and properly mixing the cheesecake batter without incorporating too much air.
Fork: For mixing the crumble.
Rubber Spatula: For scraping bowls and folding.
Kettle: For boiling water quickly for the water bath.
30cm / 12 inch Cake Pan (or similar large, oven-safe pan): To place the springform pan inside for an alternative water bath method, protecting from direct water contact.
Large Roasting Pan: To hold the water bath (either with the extra cake pan inside or with a foil-wrapped springform).
Cooling Rack: For cooling the cheesecake.

Ingredients

(Metric weights provided first per recipe author’s preference, US Customary estimates in parentheses) Recipe author strongly recommends weighing ingredients in grams for precise results.

COOKIE CRUST

250 g digestive or graham crackers (approx. 1 2/3 – 2 cups crumbs)
2 tablespoon granulated sugar
75 g butter (approx. 5 tbsp), melted

BLUEBERRIES

300 g fresh blueberries (approx. 2 – 2.5 cups)
1 tablespoon granulated sugar
1 tablespoon all-purpose flour
2 teaspoon lemon juice

CRUMBLE

110 g all-purpose flour (approx. 3/4 cup + 1 tbsp)
80 g dark brown sugar, packed (approx. 1/3 cup + 1 tbsp)
70 g butter (approx. 5 tbsp), melted

CHEESECAKE

800 g full fat cream cheese (about 3.5 blocks), room temperature
260 g granulated sugar (approx. 1 1/4 cups)
200 g sour cream, 18% fat (approx. scant 1 cup), room temperature
1 ½ tablespoon cornstarch
2 ½ teaspoon vanilla extract
4 large eggs, room temperature

Step-by-Step Instructions

1. Prepare Crust and Oven:

Preheat the oven to 160ºC / 325ºF (conventional oven).
Prepare a 23 cm / 9 inch springform tin by lining the bottom with parchment paper. Do not grease the sides.
In a food processor, add the digestive or graham crackers and 2 tablespoons granulated sugar. Blend until fine crumbs form.
Melt the 75g of butter. Add the melted butter to the food processor and pulse until the crumbs are evenly moistened.
Transfer the crumbs to the springform pan. Press the crumbs firmly down onto the bottom and up the sides of the pan using the bottom of a glass or measuring cup. Create an even crust.
Bake the crust for 10 minutes. Remove from oven and let it cool on a wire rack while you prepare fillings. Keep the oven on.

2. Prepare Blueberries and Crumble:

Blueberries: In a small bowl, gently mix together the fresh blueberries, 1 tablespoon granulated sugar, and 1 tablespoon all-purpose flour. Add the 2 teaspoons lemon juice and mix gently until no dry flour remains. Set aside.
Crumble: In another medium bowl, combine the 110g all-purpose flour and 80g dark brown sugar. Melt the 70g butter and pour it over the flour mixture. Use a fork to mix until it forms a crumbly structure and no dry flour remains. Set aside.

3. Make the Cheesecake Filling:

Ensure cream cheese and sour cream are at room temperature, and eggs are lightly beaten or ready to add.
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room temperature cream cheese on low speed for 1 minute until smooth.
Add the 260g granulated sugar and mix on low speed for 1 minute until combined. Scrape down the sides of the bowl and mix for another 30 seconds.
In a small bowl, whisk together the room temperature sour cream and the cornstarch until smooth. Add this mixture along with the vanilla extract to the cream cheese bowl. Mix on low speed until just combined.
Add the room temperature eggs, two at a time, mixing on low speed only until each addition is just barely combined. Do not overmix once eggs are added.
Scrape down the sides of the bowl and give the batter one final gentle mix on low speed or by hand to ensure everything is incorporated.

4. Assemble the Cheesecake:

Pour the cheesecake batter over the cooled cookie crust in the springform pan.
Gently scatter the prepared blueberry mixture evenly over the top of the cheesecake batter.
Sprinkle the prepared crumble mixture evenly over the blueberries.

5. Prepare Water Bath and Bake:

Method 1 (Pan-in-Pan): Boil water in a kettle. Place the filled springform pan inside a larger (30 cm/12 inch) cake pan. Place this larger pan inside another larger baking pan or roasting pan. Carefully fill the outermost roasting pan with the hot boiled water until it reaches about halfway up the sides of the middle cake pan (not the springform itself).
Method 2 (Foil Wrap): Tightly wrap the outside of the springform pan with a triple layer of heavy-duty aluminum foil, ensuring it’s completely sealed against water leaks. Place the foil-wrapped pan directly into a large roasting pan. Carefully fill the roasting pan with about 1 inch of hot boiled water.
Carefully place the entire water bath setup into the preheated oven.
Bake for 1 hour and 20 minutes to 1 hour and 30 minutes.

6. Check Doneness and Cool:

After the baking time, gently shake the pan. The edges of the cheesecake should be set, but the very center should still have a slight wobble.
Turn off the oven. Prop the oven door open slightly with a wooden spoon. Let the cheesecake cool down slowly in the turned-off oven for 1 hour. This helps prevent cracking.
Carefully remove the cheesecake (still in its springform) from the water bath setup. Remove foil if used. Place the cheesecake on a wire cooling rack.
Let it cool completely to room temperature on the rack, about 1-2 hours more.

7. Chill Thoroughly:

Once at room temperature, cover the cheesecake loosely with plastic wrap (avoid touching the top if possible) or place it in a cake carrier.
Refrigerate for at least 6 hours, or preferably overnight, until completely cold and firm. Chilling is crucial for the best texture and flavor.

8. Serve:

Once thoroughly chilled, run a thin knife around the edge of the cheesecake to loosen it from the springform ring. Carefully release and remove the ring.
Slice the cheesecake with a large, sharp knife dipped in hot water and wiped clean between cuts for the neatest slices. Serve chilled.

Troubleshooting

Crust Soggy: Not pre-baked long enough, or moisture from filling seeped through. Ensure pre-bake is sufficient. Water bath leaking can also cause this if using foil method – ensure tight seal.
Cheesecake Cracked: Overbaking, ingredients too cold/hot, overmixing after adding eggs, or cooling too quickly. Use room temp ingredients, mix eggs minimally, use water bath, cool slowly in oven/room temp before chilling.
Filling Lumpy/Not Smooth: Cream cheese or sour cream too cold, or not beaten smooth initially before adding other ingredients. Ensure ingredients are proper temp and beat cream cheese well first.
Crumble Topping Burnt: Oven too hot, or baked too long. Tent loosely with foil during the last part of baking if crumble is browning too quickly.
Water Bath Leaked (Foil Method): Foil wasn’t tight enough or had tears. Use multiple layers of heavy-duty foil and wrap carefully. The pan-in-pan method avoids this risk.

Tips and Variations

Room Temperature Ingredients: Absolutely crucial for a smooth, lump-free cheesecake filling (cream cheese, sour cream, eggs).
Don’t Overmix: Especially after adding eggs, mix only until just combined to prevent incorporating too much air which can lead to cracking and a less dense texture.
Water Bath: Essential for gentle, even baking, preventing cracks, and achieving a creamy texture. Choose the method you’re most comfortable with.
Cooling Process: Don’t rush the cooling stages (in oven, room temp, then fridge). Gradual cooling is key.
Different Berries: Raspberries or blackberries could substitute for blueberries.
Different Crust: Use vanilla wafers or shortbread cookies for the crust.
Add Zest: Add lemon or orange zest to the cheesecake filling for extra brightness.

Serving and Pairing Suggestions

Serve Chilled: Cheesecake must be served cold for proper texture.
As Is: Delicious on its own!
With Whipped Cream: A dollop of lightly sweetened whipped cream is always nice.
Special Occasions: A perfect showstopper dessert for holidays or parties.
With Coffee or Tea: Classic pairings.

Nutritional Information

(Note: Estimated, per slice, assuming 12 slices. Very rich dessert.)

Calories: 550-700+
Fat: 35-50g+
Saturated Fat: 20-30g+
Cholesterol: 150-200mg+
Sodium: 250-400mg+
Total Carbohydrates: 45-60g+
Dietary Fiber: 1-2g+
Sugars: 35-50g+
Protein: 8-12g+

Stunning Blueberry Crumble Cheesecake

Indulge in this showstopping Blueberry Crumble Cheesecake! A buttery cookie crust, creamy cheesecake filling, burst of juicy blueberries, and a sweet crumble topping

Author: Grace

Ingredients

Scale

Metric weights provided first per recipe author’s preference, US Customary estimates in parentheses) Recipe author strongly recommends weighing ingredients in grams for precise results.