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
Ensure all refrigerated ingredients are at room temperature before mixing to prevent lumps in the batter. Using a water bath is highly recommended to achieve a smooth, crack-free cheesecake.