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Blueberry Crumble Cheesecake

Blueberry Crumble Cheesecake
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Indulge in the delightful experience of Blueberry Crumble Cheesecake, a dessert that combines a rich and creamy cheesecake filling with a crunchy crumble topping and fresh blueberries. This stunning cheesecake is perfect for any occasion, be it a family gathering, birthday celebration, or simply satisfying your sweet tooth. With its luscious texture and vibrant flavors, this dessert is sure to impress.

Ingredients

Scale
  • 250 g digestive or graham crackers
  • 75 g butter
  • 800 g full fat cream cheese
  • 260 g granulated sugar
  • 300 g fresh blueberries
  • 4 large eggs
  • 1 tbsp granulated sugar (for blueberry topping)
  • 1 tbsp all-purpose flour (for blueberry topping)
  • 2 tsp lemon juice (for blueberry topping)
  • 110 g all-purpose flour (for filling)
  • 80 g dark brown sugar (for filling)
  • 200 g sour cream (18% room temperature)
  • 1 1/2 tbsp cornstarch (for filling)
  • 2 1/2 tsp vanilla extract (for filling)

Instructions

  1. Preheat your oven to 180°C (350°F).
  2. In a mixing bowl, combine crushed digestive or graham crackers with melted butter and sugar. Press into the bottom of a greased springform pan and bake for 10 minutes.
  3. For the blueberry topping, mix fresh blueberries with sugar, flour, and lemon juice in another bowl. Set aside.
  4. In a large bowl, beat together room temperature cream cheese and sugar until smooth. Gradually add sour cream, cornstarch, vanilla extract, and eggs one at a time until fully incorporated.
  5. Pour half of the cheesecake filling over the crust; scatter half of the blueberry mixture on top. Repeat layers and bake for approximately 85 minutes until set but slightly wobbly in the center.
  6. Cool at room temperature before refrigerating for at least 4 hours or overnight before serving.

Nutrition

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