Indulge in the ultimate dessert fusion with this Blueberry Crumble Cheesecake Recipe. This showstopper features a buttery cookie crust, a velvety smooth cheesecake filling, and a generous topping of juicy blueberries and golden crumble. It is a delicious symphony of textures and tastes that is perfect for any occasion.
Table of Contents
Why You Will Love This Recipe
There are so many reasons to fall in love with this decadent dessert. First, the combination of juicy blueberries and a crunchy crumble topping provides a perfect contrast to the rich, creamy cheesecake center. Additionally, using a water bath ensures a smooth, crack-free finish every time. Finally, it is an incredibly versatile recipe that can be adapted with different fruits depending on the season.
Ingredients
- 250 g digestive biscuits or graham crackers
- 2 tablespoons granulated sugar (for the crust)
- 75 g melted butter (for the crust)
- 300 g fresh blueberries
- 1 tablespoon granulated sugar (for the blueberries)
- 1 tablespoon all-purpose flour (for the blueberries)
- 2 teaspoons lemon juice
- 110 g all-purpose flour (for the crumble)
- 80 g dark brown sugar
- 70 g melted butter (for the crumble)
- 800 g full-fat cream cheese (at room temperature)
- 260 g granulated sugar (for the cheesecake)
- 200 g sour cream (18% fat, at room temperature)
- 1 ½ tablespoons cornstarch
- 2 ½ teaspoons vanilla extract
- 4 large eggs (at room temperature)
Step-by-Step Instructions
- Prepare the Crust: Preheat your oven to 160ºC/325ºF. Line a 23 cm/9-inch springform pan with parchment paper. In a food processor, blend the cookies and sugar into a fine sand-like texture. Mix in the melted butter and press the mixture firmly into the bottom and up the sides of the pan. Bake for 10 minutes, then let it cool completely.
- Prepare the Toppings: In a small bowl, toss the blueberries with sugar, flour, and lemon juice until no dry flour remains. In a separate bowl, mix the flour and brown sugar for the crumble, then stir in the melted butter with a fork until a crumbly texture forms. Set both aside.
- Mix the Cheesecake Filling: Using a stand mixer with a paddle attachment or a hand mixer, cream the room temperature cream cheese on low speed for 1 minute. Add the granulated sugar and mix for another minute, scraping down the sides as needed.
- Add Liquid Ingredients: In a small bowl, whisk the sour cream and cornstarch together until smooth. Add this to the cream cheese along with the vanilla extract. Mix on low speed until combined.
- Incorporate the Eggs: Add the eggs two at a time, mixing on low speed until just incorporated. Avoid overmixing to prevent air bubbles from forming in the batter.
- Assemble and Bake: Pour the batter into the cooled crust. Evenly distribute the blueberries over the top, followed by the crumble mixture.
- The Water Bath: Place the springform pan inside a slightly larger cake pan, then place that into a roasting pan filled with hot water. Alternatively, wrap the bottom of the springform pan in a triple layer of aluminum foil before placing it in the water. Bake for 1 hour and 20 to 30 minutes.
- Cooling Process: When the cheesecake has a slight wobble in the center, turn off the oven. Leave the door slightly ajar and let the cheesecake cool inside for 1 hour. Remove from the oven and let it reach room temperature on a wire rack before refrigerating for at least 6 hours or overnight.
Expert Tips / Pro Tips
To achieve the best results with this Blueberry Crumble Cheesecake Recipe, always use a kitchen scale. Measuring ingredients in grams is the most precise way to ensure the texture is perfect. Additionally, make sure all your refrigerated ingredients, especially the cream cheese and eggs, are at room temperature before you start. This prevents lumps in your batter. Finally, choose a light-colored aluminum baking pan if possible; dark pans attract more heat and can lead to a darker, drier crust.
Variations & Substitutions
If you cannot find digestive biscuits, graham crackers are an excellent substitute for the crust. For the fruit topping, you can easily swap the blueberries for sliced peaches or pears for a different flavor profile. If you do not have sour cream on hand, full-fat Greek yogurt can be used as a 1:1 replacement to maintain that signature tang and creamy consistency.
Serving Suggestions
This cheesecake is rich enough to stand on its own, but it also pairs beautifully with a dollop of lightly sweetened whipped cream. For an extra touch of elegance, you can drizzle a little lemon glaze or extra blueberry coulis over each slice before serving. It is best served chilled directly from the refrigerator.
Storage, Freezing & Reheating
Store any leftover cheesecake in the refrigerator, either covered tightly with plastic wrap or kept in an airtight container. It will stay fresh and delicious for up to 5 days. For longer storage, you can freeze the cheesecake. Wrap individual slices or the whole cake in plastic wrap and then a layer of aluminum foil. Freeze for up to 2 months and thaw in the refrigerator overnight before serving.
Nutrition Information
| Metric | Amount Per Serving |
| Calories | 639 kcal |
| Total Fat | 40 g |
| Saturated Fat | 22 g |
| Cholesterol | 158 mg |
| Sodium | 453 mg |
| Total Carbohydrates | 64 g |
| Dietary Fiber | 2 g |
| Sugars | 42 g |
| Protein | 9 g |
Blueberry Crumble Cheesecake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 160ºC/325ºF and line a 23 cm/9-inch springform pan with parchment paper. Blend cookies and sugar to a sand-like texture, mix in melted butter, press into the pan, bake for 10 minutes, and cool completely.250 g digestive biscuits or graham crackers, 2 tablespoons granulated sugar, 75 g melted butter
- Toss blueberries with sugar, flour, and lemon juice in one bowl; in another, mix flour and brown sugar with melted butter until crumbly.300 g fresh blueberries, 1 tablespoon granulated sugar, 1 tablespoon all-purpose flour, 2 teaspoons lemon juice, 110 g all-purpose flour, 80 g dark brown sugar, 70 g melted butter
- Cream the room temperature cream cheese on low speed for 1 minute, then add granulated sugar and mix for another minute.800 g full-fat cream cheese, 260 g granulated sugar
- Whisk sour cream and cornstarch together until smooth, add to the cream cheese mixture with vanilla extract, and mix on low speed.200 g sour cream, 1 ½ tablespoons cornstarch, 2 ½ teaspoons vanilla extract
- Add eggs two at a time, mixing on low speed just until incorporated to avoid air bubbles.4 large eggs
- Pour batter into the crust, top with blueberries, and sprinkle with the crumble mixture.
- Place the springform pan in a water bath (roasting pan with hot water) or wrap strictly with foil, and bake for 1 hour and 20 to 30 minutes.
- Turn off the oven when the center wobbles slightly, let cool inside with door ajar for 1 hour, then cool to room temperature before refrigerating for at least 6 hours.
Notes
FAQ
How do I know when the cheesecake is done baking?
You should give the pan a gentle shake. If the edges are set but the center still has a slight jiggle or wobble, it is ready to be removed from the heat. It will continue to firm up as it cools.
Is there a replacement for sour cream?
Yes, you can replace the sour cream with an equal amount of full-fat Greek yogurt. This provides a similar texture and acidity to the filling.
Can I use another fruit than blueberries?
Absolutely! This recipe works wonderfully with other fruits like peaches, pears, or even raspberries. If using frozen fruit, be aware that they may release more moisture than fresh fruit.
Why is a water bath necessary?
A water bath, or bain-marie, allows the cheesecake to bake gently and evenly. The steam created by the hot water prevents the top from cracking and ensures the texture remains creamy rather than curdled.