Indulge in the Ultimate Blueberry Crumble Cheesecake: A Decadent Recipe
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Prepare to be captivated by the irresistible allure of this Blueberry Crumble Cheesecake. This dessert masterfully blends the rich, tangy creaminess of a classic cheesecake with the sweet, juicy burst of fresh blueberries and a delightful, buttery crumble topping. Each slice offers a harmonious symphony of textures and tastes: a sturdy, sweet cookie crust providing the perfect foundation, a luxuriously smooth and velvety cheesecake filling that melts in your mouth, and a generous layer of vibrant blueberries crowned with a golden, crunchy crumble. It’s more than just a dessert; it’s an experience, perfect for any gathering or a special treat for yourself.
This Blueberry Crumble Cheesecake is an absolute must-try for anyone who loves the combination of fruit and cream cheese desserts. The distinct layers—a flavorful cookie base, an unbelievably smooth cheesecake, and the vibrant blueberry and crumble topping—create a dessert that is both sophisticated and comforting. It’s a showstopper that promises to impress with its stunning appearance and unforgettable taste. This recipe has been perfected to ensure a flawless bake every time, delivering a dessert that is creamy, rich, and perfectly balanced in sweetness and tang.
If you’re a fan of our delicious cheesecakes, be sure to explore more recipes that cater to every craving. For seasonal delights, try our Apple Crumble Cheesecake, which brings a warm, spiced twist. For a no-bake wonder, our No-Bake Oreo Cheesecake is always a crowd-pleaser. And for an elegant Italian-inspired treat, the Tiramisu Cheesecake offers a delightful coffee-infused richness.
WHY THIS BLUEBERRY CRUMBLE CHEESECAKE RECIPE WORKS
This Blueberry Crumble Cheesecake isn’t just another dessert; it’s a meticulously crafted recipe designed for optimal flavor and texture. Here’s why it stands out and guarantees a phenomenal result:
- Bursting with Blueberries: This cheesecake is generously loaded with an abundance of fresh, juicy blueberries. Their natural sweetness and slight tartness cut through the richness of the cheesecake, creating a perfectly balanced flavor profile. As they bake, the blueberries soften and release their vibrant juices, infusing every bite with a delightful fruity tang that complements the creamy filling beautifully. This isn’t just a topping; it’s an integral part of the cheesecake’s character.
- Irresistible Crunchy Crumble: The buttery crumble topping is truly the ‘cherry on top’—or rather, the blueberry on top—of this magnificent cheesecake. Made with a blend of flour, brown sugar, and butter, it bakes to a golden perfection, providing an essential textural contrast to the smooth cheesecake. Each bite delivers a satisfying crunch and a rich, sweet, buttery flavor that elevates the entire dessert, making it incredibly addictive. It’s a classic pairing that adds warmth and depth.
- Velvety Creamy Cheesecake Filling: The heart of any great cheesecake is its filling, and this recipe delivers an unparalleled creamy and smooth texture. Prepared with full-fat cream cheese, sour cream, and eggs at room temperature, the filling is expertly mixed to achieve a luscious consistency that is rich without being overly dense. It’s perfectly sweet with a subtle tang, providing a luxurious backdrop for the blueberries and crumble. This filling ties all the delicious elements together, ensuring a melt-in-your-mouth experience with every forkful.
INGREDIENT NOTES FOR BLUEBERRY CRUMBLE CHEESECAKE
The success of any exceptional cheesecake lies in the quality and preparation of its ingredients. Here are some key notes on the essential components for this Blueberry Crumble Cheesecake. For a full and detailed list of ingredients with precise measurements, please refer to the recipe card below.
- Digestive Biscuits or Graham Crackers: For the crunchy crust, I typically use Digestive biscuits here in Denmark, as graham crackers are not readily available. Digestive biscuits provide a wonderful, subtly sweet, and buttery base that complements the cheesecake beautifully. If you have access to graham crackers, they are an excellent alternative and can be used in the same quantity for a classic graham cracker crust. Whichever you choose, ensure they are finely crushed to create a compact and stable foundation for your cheesecake.
- Full-Fat Cream Cheese: This is arguably the most critical ingredient for a truly rich and creamy cheesecake. It is absolutely essential to use full-fat cream cheese, not reduced-fat or whipped varieties, as these will affect the texture and stability of the cheesecake. Equally important is that your cream cheese is at room temperature. Cold cream cheese will result in a lumpy batter, making it difficult to achieve that signature silky-smooth filling. Take the cream cheese out of the fridge 1-2 hours before you plan to start baking to ensure it softens properly.
- Sour Cream (18% fat): Sour cream adds a delightful tang that balances the sweetness of the cheesecake, preventing it from being overly rich. It also contributes to the filling’s incredibly smooth texture and moisture content. Like the cream cheese, the sour cream should be at room temperature. Cold sour cream can cause lumps and uneven mixing, so measure it out and let it sit at room temperature for 1-2 hours before incorporating it into the batter. For the best results, use sour cream with an 18% fat content.
- Large Eggs: Eggs are crucial for binding the cheesecake ingredients together and providing structure, richness, and that characteristic creamy custard-like consistency. They should also be at room temperature. This ensures that the eggs emulsify properly with the cream cheese mixture, leading to a smooth, uniform batter. Taking them out of the fridge 1-2 hours before baking is highly recommended.
- Fresh Blueberries: While frozen blueberries can sometimes be used in baking, for this particular recipe, I highly recommend using fresh blueberries. Fresh blueberries have a firmer texture and significantly less liquid compared to frozen ones, which helps prevent the cheesecake from becoming watery or the blueberries from sinking too much. Their bright flavor and firm pop create a wonderful contrast against the creamy filling and crunchy crumble.
STEP BY STEP INSTRUCTIONS – PREPARING THE COOKIE CRUST
Creating the perfect foundation for your Blueberry Crumble Cheesecake starts with a perfectly prepared cookie crust. This recipe utilizes a stand mixer or an electric hand mixer for the cheesecake filling and a 23 cm/9-inch springform pan, ideally lined with baking paper for easy removal.
Remember, the full, printable recipe with exact measurements and detailed timing is available in the recipe card further down this page.
Before you begin, preheat your oven to 160ºC/325ºF (conventional oven setting). Prepare your 23 cm/9 inch springform pan by lining the bottom with a circle of parchment paper. This simple step makes releasing the cheesecake much easier later on.
STEP 1: Create the Crumb Mixture. In a food processor, combine the digestive biscuits (or graham crackers) and granulated sugar. Pulse until the mixture forms a fine, sand-like texture, ensuring no large chunks of cookie remain. This fine consistency is key for a uniform crust. Next, melt the butter, either in a microwave or a small saucepan. Pour the melted butter into the food processor with the cookie crumbs and pulse again until the butter is fully incorporated and the mixture resembles wet sand.
STEP 2: Form and Bake the Crust. Transfer the buttery cookie crumbs into your prepared 23 cm/9-inch springform pan. Use the bottom of a glass or a flat-bottomed measuring cup to firmly press the crumbs evenly across the bottom of the pan and slightly up the sides. It’s crucial to pack the crumbs down tightly to create a sturdy crust that won’t crumble when sliced. Bake this pressed crust in the preheated oven for 10 minutes. Baking the crust beforehand helps prevent it from becoming soggy once the cheesecake filling is added. After baking, remove the crust from the oven and let it cool completely until it’s cool to the touch. Keep the oven on, as it will be used for baking the cheesecake.
STEP BY STEP INSTRUCTIONS – PREPARING THE BLUEBERRY TOPPING AND CRUMBLE
While your crust is baking and cooling, you can efficiently prepare the two delightful toppings that complete this cheesecake: the juicy blueberry mixture and the irresistible buttery crumble. Prepping these in advance ensures a smooth assembly process later.
STEP 1: Prepare the Blueberry Topping. In a medium-sized bowl, combine the fresh blueberries, granulated sugar, and all-purpose flour. Toss gently to coat the blueberries evenly. The flour helps to thicken the blueberry juices as they bake, preventing them from making the cheesecake watery and ensuring they stay nestled on top. Next, add the fresh lemon juice. The lemon juice brightens the flavor of the blueberries and enhances their natural tartness. Mix everything together until there’s no dry flour visible and the blueberries are well coated. Set this vibrant mixture aside; it will be added to the cheesecake just before baking.
STEP 2: Make the Buttery Crumble. In a separate bowl, combine the all-purpose flour and dark brown sugar. Whisk them together until well blended. The brown sugar not only adds sweetness but also a wonderful caramel-like depth of flavor and a slightly chewy texture to the crumble. Melt the butter and pour it over the flour and sugar mixture. Using a fork, gently mix the ingredients together. Continue mixing until the mixture comes together into a crumbly texture, with no dry flour remaining. You should see distinct clumps that will bake into a golden, crunchy topping. Avoid overmixing, as you want distinct crumbs, not a paste. Set this crumble mixture aside along with the blueberries while you prepare the creamy cheesecake filling.
STEP BY STEP INSTRUCTIONS – MIXING AND BAKING THE CHEESECAKE
Now for the heart of the dessert: the creamy cheesecake filling. Precision and care in mixing are essential for that perfect smooth texture.
STEP 1: Cream the Cream Cheese and Sugar. In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, begin by creaming the room-temperature full-fat cream cheese on low speed for about 1 minute. This ensures it’s smooth and lump-free. Gradually add the granulated sugar, continuing to mix on low speed until it’s fully incorporated, which should take another minute. Stop the mixer, scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are evenly mixed, then mix for an additional 30 seconds.
STEP 2: Add Sour Cream, Cornstarch, and Vanilla. In a small separate bowl, whisk together the room-temperature sour cream and cornstarch until the mixture is completely smooth and free of lumps. The cornstarch acts as a stabilizer, helping to prevent cracks in the cheesecake and giving it an even silkier texture. Add this sour cream-cornstarch mixture to the cream cheese mixture, along with the vanilla extract. Mix on low speed just until combined. Be careful not to overmix, as incorporating too much air can lead to cracks during baking.
STEP 3: Incorporate the Eggs. Add the large, room-temperature eggs into the cream cheese mixture, two at a time. Mix on low speed just until each addition is combined. It’s crucial to add eggs gradually and mix minimally to avoid developing too much gluten and incorporating excess air, both of which can lead to a dry cheesecake or cracks on the surface. After all the eggs are mixed in, scrape down the sides and bottom of the bowl one final time with a spatula and give it a very brief, gentle mix to ensure everything is thoroughly incorporated.
STEP 4: Assemble and Bake. Carefully pour the smooth cheesecake batter into your cooled cookie crust in the springform pan. Gently and evenly distribute the prepared blueberry mixture over the top of the cheesecake batter. Follow this by sprinkling the crumble mixture evenly over the blueberries. Now, prepare your water bath: boil water in a kettle. To prevent water from seeping into the crust, place your springform pan inside a slightly larger 30 cm/12 inch cake pan. Then, place this cake pan (with the springform inside) into an even larger baking pan or roasting pan. Carefully pour the hot water from your kettle into the larger baking pan, around the 30 cm/12 inch cake pan, ensuring the water level comes about halfway up the sides of the outer cake pan. This double-pan method is an effective way to protect your crust from water.
STEP 5: Alternative Water Bath Method. If you don’t have the appropriate-sized secondary cake pan, you can alternatively wrap the bottom and sides of your springform pan with a triple layer of heavy-duty aluminum foil. Ensure it’s tightly sealed and extends well above the water line to create a secure barrier against water leakage. While this method can work, there’s always a slight possibility of water seeping in, so ensure it’s wrapped meticulously.
STEP 6: Baking and Cooling. Carefully transfer the baking pan with the water bath and cheesecake into your preheated oven. Bake for 1 hour and 20 to 30 minutes. Baking time can vary slightly depending on your oven. Once the minimum time has passed, gently jiggle the tray. The cheesecake should still have a slight wobble in the very center, but the edges should appear set. This slight wobble indicates it’s perfectly done and will firm up during cooling. Do not overbake.
STEP 7: Gradual Cooling. Immediately turn off the oven but leave the cheesecake inside with the oven door slightly ajar for 1 hour. This gradual cooling process is crucial for preventing cracks and allowing the cheesecake to set slowly. After 1 hour, carefully remove the cheesecake from the oven and lift it out of the water bath. Place the cheesecake (still in its springform pan) on a wire cooling rack and let it cool completely to room temperature, which will take approximately 1 hour.
STEP 8: Chilling for Perfection. Once the cheesecake has reached room temperature, transfer it to the refrigerator. It is essential to let it chill and set for at least 6 hours, though ideally overnight. This chilling period allows the cheesecake to firm up, fully develop its flavors, and achieve that perfect dense yet creamy texture. Resist the temptation to cut into it early! Once fully chilled, carefully run a thin knife around the edge of the pan before releasing the springform sides. Slice and serve, then prepare for rave reviews!
EXPERT BAKING TIPS FOR A FLAWLESS CHEESECAKE
Achieving a perfect, crack-free, and incredibly creamy cheesecake can seem daunting, but with these expert tips, you’ll be baking like a pro in no time. These insights go beyond the basic instructions to ensure your Blueberry Crumble Cheesecake turns out beautifully every single time.
- Use a Kitchen Scale for Precision: Baking is often referred to as a science, and for good reason. Precise measurements are critical for consistent and successful results. While cup measurements can be approximate, weighing your ingredients, especially flour, sugar, and butter, provides unparalleled accuracy. My recipes, including this one, are typically developed using grams as the default unit of measurement. Investing in a digital kitchen scale is highly recommended to ensure your ingredients are measured exactly, leading to the perfect texture and flavor profile every time.
- Do Not Overmix Your Batter: This is a golden rule for cheesecakes. Overmixing introduces too much air into the batter, which expands during baking and then collapses during cooling, leading to unsightly cracks on the surface of your cheesecake. Mix the cream cheese and sugar on low speed until just combined. When adding eggs, mix only until the yolk disappears. After all ingredients are added, I always use a spatula to gently give the batter one final fold by hand. This ensures everything at the bottom of the mixing bowl has been incorporated without adding excess air, resulting in a smooth, dense, and crack-free cheesecake.
- Choose the Right Baking Pan: Light vs. Dark: The color of your baking pan can significantly impact how your cheesecake bakes. For the best result, opt for an aluminum baking pan, which is typically light in color. Light-colored pans reflect heat, allowing the cheesecake to bake more gently and evenly. This results in a softer, more tender crust and prevents the sides from over-baking and becoming dry or tough. If you use a dark-colored baking pan, it will absorb more heat, which can lead to a darker, potentially drier crust and a higher risk of cracks due to uneven baking. Always grease your chosen pan and line the bottom with parchment paper, regardless of its color.
- Patience is Key for Cooling and Chilling: The most challenging part of cheesecake baking is often the waiting! After baking, the cheesecake needs to cool gradually in the oven with the door ajar, then completely at room temperature, and finally, for at least 6 hours (preferably overnight) in the refrigerator. This slow cooling and extended chilling process are absolutely essential. They allow the cheesecake to set properly, firm up to its ideal consistency, and for all the flavors to meld and deepen. Rushing this step will result in a soft, unset cheesecake that is difficult to slice and less enjoyable.
FREQUENTLY ASKED QUESTIONS ABOUT BLUEBERRY CRUMBLE CHEESECAKE
Here are answers to some common questions that arise when baking this delicious Blueberry Crumble Cheesecake. We want to ensure you have all the information you need for a successful and enjoyable baking experience.
The tell-tale sign of a perfectly baked cheesecake is a slight wobble in the center. After the recommended baking time, gently give the cheesecake pan a small shake. The edges should appear set and firm, but the very center (about a 2-inch diameter) should still jiggle slightly, like soft jelly. This indicates that it’s cooked through but not overbaked. The residual heat will continue to cook it as it cools, leading to that signature creamy texture. If there’s no wobble at all, it’s likely overbaked, which can result in a dry texture and cracks.
Absolutely! If you don’t have sour cream on hand or prefer an alternative, you can substitute it with full-fat Greek yogurt at a 1:1 ratio. Ensure the Greek yogurt is also at room temperature before mixing to maintain the smooth consistency of the batter. Full-fat Greek yogurt provides a similar tang and richness, contributing to the cheesecake’s creamy texture and balanced flavor profile.
Yes, this recipe is quite versatile, and you can certainly experiment with other fruits! While blueberries are fantastic, you can easily switch them out for other fruits that pair well with cheesecake and a crumble topping. Great options include diced peaches, sliced pears, raspberries, or even a mix of berries. Just ensure that if you’re using a fruit with very high water content, you might want to slightly increase the amount of flour tossed with the fruit to absorb excess moisture and prevent the topping from becoming too wet.
WHY BAKING CHEESECAKE IN A WATER BATH IS ESSENTIAL
The concept of baking a cheesecake in a water bath, also known as a bain-marie, might seem like an extra step, but it is incredibly important and makes all the difference in achieving a truly perfect cheesecake. This technique is the secret to a professional-looking, crack-free, and sumptuously creamy dessert.
So, what exactly does a water bath do? When a cheesecake bakes in the dry heat of an oven, the outer edges tend to cook much faster than the center. This uneven cooking can lead to the edges drying out and setting too quickly, causing the center to pull away and crack as it continues to bake and expand. The water bath counteracts this by creating a consistently moist and gentle cooking environment. The steam from the hot water adds humidity to the oven, which prevents the cheesecake’s surface from drying out and cracking. Additionally, the water bath insulates the sides of the cheesecake pan, ensuring that the cheesecake bakes slowly and evenly from all directions. This uniform temperature promotes a custard-like texture throughout, preventing a curdled appearance and ensuring a wonderfully smooth, velvety filling. In essence, the hot water protects your delicate cheesecake, making sure it comes out of the oven flawlessly smooth, creamy, and with a beautifully level top.
STORAGE INSTRUCTIONS FOR BLUEBERRY CRUMBLE CHEESECAKE
Proper storage is essential to maintain the freshness, flavor, and texture of your delicious Blueberry Crumble Cheesecake. Once the cheesecake has fully chilled and set in the refrigerator (preferably overnight), it should be stored carefully to ensure it lasts as long as possible.
To store, cover the cheesecake tightly with plastic wrap or transfer individual slices into an airtight container. This prevents the cheesecake from absorbing odors from other foods in your refrigerator and helps keep it from drying out. Store the cheesecake in the refrigerator for up to 5 days. For best flavor and texture, allow slices to sit at room temperature for about 15-20 minutes before serving, as this can enhance the creaminess. If you have a large cheesecake and wish to extend its shelf life, individual slices or the whole cheesecake (well-wrapped) can be frozen for up to 1-2 months. Thaw frozen cheesecake overnight in the refrigerator before serving.
Other Cheesecake Recipes To Try
- Creamy Cinnamon Cheesecake
- Pumpkin Cheesecake with Maple Whipped Cream
- Chocolate Cheesecake
- 25 Best Summer Dessert Ideas
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Blueberry Crumble Cheesecake
Pin Recipe
Equipment
- 23 cm / 9-inch spring pan
- 30 cm /12 inch cake pan optional for the water bath
Ingredients
COOKIE CRUST
- 250 g digestive or graham crackers
- 2 tablespoon granulated sugar
- 75 g butter
BLUEBERRIES
- 300 g fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoon lemon juice
CRUMBLE
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter
CHEESECAKE
- 800 g full fat cream cheese room temperature
- 260 g granulated sugar
- 200 g sour cream 18% room temperature
- 1 ½ tablespoon cornstarch
- 2 ½ teaspoon vanilla extract
- 4 large eggs
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it’s recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
COOKIE CRUST
- Before starting, preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9 inch springform tin lined with parchment paper in the bottom.
- In a food processor, add the cookies and granulated sugar and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies until thoroughly combined.250 g digestive or graham crackers, 2 tablespoon granulated sugar, 75 g butter
- Add the cookie crumbs to the prepared springform pan and press them down firmly with the bottom of a glass, extending slightly up the side of the pan. Ensure it’s well packed together and flattened out to form a stable crust.
- Bake the crust for 10 minutes. Then, remove it from the oven and let it cool completely so that it’s cool to the touch. Keep the oven turned on for the cheesecake.
BLUEBERRIES AND CRUMBLE
- While the crust bakes and cools, proceed to prepare the blueberries and the crumble topping.
- In a small bowl, gently mix together the fresh blueberries, granulated sugar, and all-purpose flour. Then, add the lemon juice and mix it all together again until there is no dry flour left and the blueberries are evenly coated. Set this blueberry mixture aside.300 g fresh blueberries, 1 tablespoon granulated sugar, 1 tablespoon all-purpose flour, 2 teaspoon lemon juice
- For the crumble topping, add all-purpose flour and dark brown sugar to another bowl and mix them together. Melt the butter and pour it over the flour mixture. With a fork, mix it together until it forms a distinct crumbled structure and there is no dry flour left. Set aside both the blueberry and crumble toppings while you prepare the cheesecake filling.110 g all-purpose flour, 80 g dark brown sugar, 70 g butter
CHEESECAKE
- Using a hand mixer or a stand mixer with the paddle attachment, cream the room-temperature full-fat cream cheese on low speed for 1 minute until smooth. Then, gradually add the granulated sugar. Once all the granulated sugar is added, continue to mix for 1 minute on low speed. Scrape down the sides of the bowl with a spatula and mix for another 30 seconds to ensure even incorporation.800 g full fat cream cheese, 260 g granulated sugar
- In a small bowl, thoroughly mix together the room-temperature sour cream and cornstarch until the mixture is completely smooth and lump-free. Add this sour cream mixture to the cream cheese along with the vanilla extract. Mix on low speed just until combined, being careful not to overmix.200 g sour cream, 1 ½ tablespoon cornstarch, 2 ½ teaspoon vanilla extract
- Add the large, room-temperature eggs to the batter, two at a time. Mix on low speed just until each addition is combined. After all the eggs have been mixed in, scrape down the sides and bottom of the bowl once more and give it a final, gentle mix by hand with a spatula to ensure all ingredients are perfectly incorporated without introducing excess air.4 large eggs
- Carefully pour the smooth cheesecake batter into the cooled springform pan with the cookie crust. Gently and evenly divide the prepared blueberry mixture over the top of the cheesecake batter, spreading it out. Then, sprinkle the crumble topping evenly over the blueberries.
- Prepare for the water bath: Boil water in a kettle. To prevent any water from reaching the crust, place the springform pan into a slightly larger 30 cm/12 inch cake pan. Then, place this cake pan (with the springform inside) into an even larger baking pan or roasting pan. Carefully pour the hot water into the larger baking pan, around the 30 cm/12 inch cake pan, ensuring the water level comes about halfway up the sides of the outer cake pan.
- Alternatively, if you do not have a secondary cake pan, securely wrap a triple layer of heavy-duty aluminum foil around the bottom and sides of the springform pan, extending well above the water line, to safely seal it from the water before placing it directly into a water bath. Ensure it’s covered very well as there might be a possibility of water leaking in with this method.
- Bake in the preheated oven for 1 hour and 20-30 minutes, or until the edges are set and the center has a slight wobble.
- Once the baking time has passed, gently shake the tray to check for the wobble. The cheesecake should still be a small wobbly in the middle. Turn off the oven, leave the oven door slightly open, and let the cheesecake cool down in the oven for 1 hour. This gradual cooling prevents cracking.
- After 1 hour in the oven, take it out and carefully remove it from the water bath. Place the cheesecake (still in its springform pan) on a wire cooling rack and let it cool down fully to room temperature, which typically takes about 1 hour.
- Finally, once at room temperature, place the cheesecake in the fridge and let it set for a minimum of 6 hours, or preferably overnight, before slicing and enjoying its full, decadent flavor and perfect texture.