Blueberry Crumble Cheesecake
A rich and creamy cheesecake topped with fresh blueberries and a crunchy crumble, perfect for any celebration or indulgent treat.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Think sweet and crunchy
- 5 tablespoons melted butter Rich and creamy
- 2 tablespoons sugar To add a hint of sweetness
For the filling
- 24 oz cream cheese, softened Smooth and decadent
- 3/4 cup sugar To sweeten the filling
- 3 large eggs Binding and providing structure
- 1/2 cup sour cream Adds a pleasing tang
- 1 teaspoon vanilla extract For a warm, aromatic flavor
- 1.5 cups fresh blueberries Bursting with juicy goodness
For the crumble topping
- 1/2 cup all-purpose flour For the crumble
- 1/4 cup brown sugar To enhance the crumble's sweetness
- 4 tablespoons cold butter, cubed To create that perfect crumbly texture
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and prepare a springform pan by lining it with parchment paper.
- Combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a mixing bowl, mixing until you achieve a sandy texture.
- Press this mixture firmly into the bottom of the prepared pan to form your crust and bake for 10 minutes. Let it cool.
Filling
- In a large bowl, beat softened cream cheese with 3/4 cup of sugar until smooth.
- Add in the eggs one by one, mixing well after each addition.
- Stir in sour cream and vanilla extract, blending until fully combined.
- Gently fold in fresh blueberries, being careful not to break them apart.
- Pour the creamy filling over the cooled crust, smoothing out the top.
Crumble Topping
- In a small bowl, combine all-purpose flour and brown sugar.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Sprinkle the crumble mixture evenly over the cheesecake filling.
Baking
- Bake in the preheated oven for 50-60 minutes or until the center is just set and the crumble is golden brown.
- Allow it to cool completely on a wire rack, then refrigerate for at least 4 hours before slicing.
Notes
Consider adding a hint of lemon zest to the cream cheese mixture for extra flavor. For a thicker crust, increase the graham cracker crumbs by a quarter cup. Baking in a water bath can help achieve a creamier cheesecake texture.