Blueberry Crumble Cheesecake (Print Version)
# Ingredients:
→ Cookie Crust
01 -
250g digestive or graham crackers
02 -
2 tablespoons granulated sugar
03 -
75g butter, melted
→ Blueberry Filling
04 -
300g fresh blueberries
05 -
1 tablespoon granulated sugar
06 -
1 tablespoon all-purpose flour
07 -
2 teaspoons lemon juice
→ Crumble Topping
08 -
110g all-purpose flour
09 -
80g dark brown sugar
10 -
70g butter, melted
→ Cheesecake Filling
11 -
800g full fat cream cheese, room temperature
12 -
260g granulated sugar
13 -
200g sour cream (18%), room temperature
14 -
1½ tablespoons cornstarch
15 -
2½ teaspoons vanilla extract
16 -
4 large eggs
# Instructions:
01 -
Preheat oven to 160°C/325°F conventional. Line the bottom of a 23cm/9-inch springform pan with parchment paper. Process cookies and sugar in a food processor until fine crumbs form. Add melted butter and blend until combined. Press mixture firmly into bottom and up sides of pan using the bottom of a glass. Bake for 10 minutes, then cool until touchable. Keep oven on.
02 -
In a small bowl, combine blueberries, sugar, flour, and lemon juice. Mix until no dry flour remains. Set aside.
03 -
In a separate bowl, mix flour and brown sugar. Pour melted butter over mixture and combine with a fork until crumbly with no dry flour visible. Set aside.
04 -
Using a hand mixer or stand mixer with paddle attachment, cream the cream cheese on low speed for 1 minute. Add sugar and mix for 1 minute on low speed. Scrape down bowl and mix for another 30 seconds.
05 -
In a small bowl, whisk sour cream and cornstarch until smooth. Add to cream cheese mixture along with vanilla extract. Mix on low speed until combined. Add eggs two at a time, mixing on low speed until incorporated. Scrape down sides and mix once more to ensure even consistency.
06 -
Pour cheesecake batter into prepared crust. Gently distribute blueberry mixture evenly over the top, followed by crumble topping. Place springform pan in a 30cm/12-inch cake pan, then set inside a larger roasting pan. Fill outer pan with hot water to create a water bath. Alternatively, wrap springform pan in triple-layer aluminum foil and place directly in water bath. Bake for 1 hour and 20-30 minutes until center is slightly wobbly when gently shaken.
07 -
Turn off oven, open door slightly, and let cheesecake cool in oven for 1 hour. Remove from oven and water bath. Cool completely on rack for 1 hour at room temperature, then refrigerate for at least 6 hours or preferably overnight before serving.
# Notes:
01 -
For precise results, weigh ingredients using a digital scale in grams rather than relying on cup measurements.