Blueberry Crumble Cheesecake

Introduction

If you love desserts that balance richness with freshness, texture with creaminess, and indulgence with elegance, this Blueberry Crumble Cheesecake is destined to become a favorite. It brings together three beloved dessert components—cookie crust, creamy baked cheesecake, and buttery fruit crumble—into one stunning centerpiece that feels both comforting and special.

This recipe is a celebration of contrast. The crisp cookie crust provides structure and crunch, the cheesecake layer is smooth and luxurious, and the blueberry crumble topping adds bursts of juicy fruit wrapped in golden, buttery crumbs. Each slice delivers layers of flavor and texture that feel intentional, balanced, and deeply satisfying.

Perfect for celebrations, holidays, weekend baking projects, or anytime you want a show-stopping dessert, this cheesecake is designed to impress without being fussy. While it does require time and patience, every step is purposeful and clearly structured to guide you toward a flawless result.

What truly sets this Blueberry Crumble Cheesecake apart is its thoughtful construction. The blueberries are lightly sweetened and stabilized with flour to prevent excess moisture, while the crumble topping bakes directly on the cheesecake, creating a rustic yet refined finish. The cheesecake itself is baked gently in a water bath, ensuring a creamy interior and minimizing the risk of cracks.

If you’re looking for a dessert that feels bakery-worthy but achievable at home, this recipe delivers on every level.

Why You’ll Love This Recipe

• Combines cheesecake, fruit topping, and crumble in one dessert
• Rich, creamy filling with a perfectly balanced sweetness
• Juicy blueberries that bake beautifully without becoming watery
• Buttery crumble topping adds texture and visual appeal
• Ideal for make-ahead entertaining and special occasions
• Reliable baking method using a water bath for consistent results

Ingredients Breakdown

This recipe yields 12 slices.

All ingredients are listed exactly as provided, grouped by component for clarity.

Cookie Crust

• 250 g digestive or graham crackers
• 2 tablespoons granulated sugar
• 75 g butter

Blueberry Layer

• 300 g fresh blueberries
• 1 tablespoon granulated sugar
• 1 tablespoon all-purpose flour
• 2 teaspoons lemon juice

Crumble Topping

• 110 g all-purpose flour
• 80 g dark brown sugar
• 70 g butter

Cheesecake Filling

• 800 g full-fat cream cheese, room temperature
• 260 g granulated sugar
• 200 g sour cream (18%), room temperature
• 1½ tablespoons cornstarch
• 2½ teaspoons vanilla extract
• 4 large eggs

Note: Metric measurements are recommended for accuracy, as baking relies on precision.

Tools & Equipment Needed

To ensure smooth preparation and reliable results, gather the following tools:

• 23 cm / 9-inch springform pan
• Parchment paper (for lining the base)
• Food processor
• Mixing bowls
• Hand mixer or stand mixer with paddle attachment
• Rubber spatula
• Measuring spoons
• 30 cm / 12-inch cake pan (for water bath)
• Large roasting pan (if needed for water bath setup)
• Cooling rack

Step-by-Step Instructions

Follow these steps carefully to achieve the best texture and structure.

Cookie Crust

1. Preheat the oven to 160°C / 325°F (conventional oven).
2. Line the bottom of a 23 cm / 9-inch springform pan with parchment paper.
3. Add the digestive or graham crackers and granulated sugar to a food processor. Blend until fine, sand-like crumbs form.
4. Melt the butter and add it to the food processor. Blend until the mixture resembles damp crumbs.
5. Transfer the crumb mixture into the prepared springform pan.
6. Press firmly using the bottom of a glass, packing the crumbs tightly across the base and slightly up the sides.
7. Bake for 10 minutes, then remove from the oven and allow to cool until cool to the touch.
8. Keep the oven on.

Blueberries and Crumble

Blueberries

1. In a small bowl, combine the fresh blueberries, granulated sugar, and all-purpose flour.
2. Add the lemon juice and mix until no dry flour remains.
3. Set aside.

Crumble

1. In another bowl, mix together the all-purpose flour and dark brown sugar.
2. Melt the butter and pour it over the flour mixture.
3. Use a fork to mix until a crumbly texture forms and no dry flour remains.
4. Set aside.

Cheesecake Filling

1. Using a hand mixer or stand mixer with paddle attachment, cream the cream cheese on low speed for 1 minute.
2. Add the granulated sugar and continue mixing on low speed for 1 minute.
3. Scrape down the sides of the bowl and mix again for 30 seconds.
4. In a small bowl, mix the sour cream and cornstarch until smooth.
5. Add this mixture to the cream cheese along with the vanilla extract. Mix on low speed until combined.
6. Add the eggs two at a time, mixing on low speed until just combined after each addition.
7. Scrape down the bowl and give the batter a final gentle mix to ensure even incorporation.

Assembly and Baking

1. Pour the cheesecake batter into the cooled crust.
2. Evenly distribute the blueberry mixture over the cheesecake.
3. Sprinkle the crumble topping evenly over the blueberries.
4. Boil water in a kettle.
5. Place the springform pan inside a 30 cm / 12-inch cake pan, then place that pan into a larger baking or roasting pan.
6. Carefully pour hot water into the outer pan, creating a water bath.
   • Alternatively, wrap the springform pan in a triple layer of aluminum foil to seal it before placing it in the water bath.
7. Bake for 1 hour and 20–30 minutes.

Cooling and Setting

1. Gently shake the tray—there should be a slight wobble in the center.
2. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
3. Remove from the oven and water bath. Place on a cooling rack and cool to room temperature for about 1 hour.
4. Refrigerate for at least 6 hours, preferably overnight, before slicing.

Tips & Variations

Texture and Baking Tips

• Always use full-fat cream cheese
• Keep mixing speeds low to avoid excess air
• Allow gradual cooling to prevent cracking
• Chill fully before slicing for clean cuts

Dietary Considerations

• Vegetarian
• Contains gluten and dairy
• Nut-free

Ingredient substitutions are not applied to preserve recipe accuracy.

Flavor Profile & Texture

• Crust: Crisp, buttery, lightly sweet
• Filling: Ultra-smooth, creamy, rich with gentle tang
• Topping: Juicy blueberries with soft crumble crunch

This dessert balances richness with brightness and structure with softness.

Nutritional Overview

Per slice (approximate):

• Calories: 639 kcal
• Carbohydrates: 64 g
• Protein: 9 g
• Fat: 40 g

Make-Ahead & Meal Prep Tips

• Can be made 1–2 days in advance
• Flavors improve with overnight chilling
• Store covered in the refrigerator

Frequently Asked Questions

Why use a water bath?

It ensures even baking and prevents cracking.

Why is the center slightly wobbly?

That indicates proper doneness; it sets as it cools.

Can I skip the crumble?

The recipe is designed to include it for texture and balance.

Can frozen blueberries be used?

This recipe specifies fresh blueberries only.

How long does it keep?

Up to 5 days refrigerated when properly stored.

Cooking Timeline (At a Glance)

Stage	Time
Prep Time	45 minutes
Bake Time	1 hour 25 minutes
Cooling & Chilling	6+ hours
Total Time	~2 hours 10 minutes (active + cooling)

Serving Suggestions

• Slice with a warm, clean knife
• Serve chilled for best structure
• Garnish lightly or leave rustic

Recipe Variations (Same Ingredients)

• Thicker crust by pressing crumbs higher
• Extra crumble concentrated in the center
• Minimalist presentation with no garnish

Ingredient Spotlight

Blueberries

Fresh blueberries provide natural sweetness and structure when baked with flour and sugar.

Cream Cheese

Full-fat cream cheese ensures richness, stability, and classic cheesecake texture.

Pro Cooking Tips

• Scrape the bowl frequently while mixing
• Avoid overmixing eggs
• Use parchment to prevent sticking
• Chill fully before slicing

Storage & Freezing Guide

Storage

• Refrigerate, covered, up to 5 days

Freezing

• Can be frozen whole or sliced
• Wrap tightly and freeze up to 3 months
• Thaw overnight in the refrigerator

Nutrition Estimate Table (Per Slice)

Nutrient	Amount
Calories	639 kcal
Protein	9 g
Carbohydrates	64 g
Fat	40 g
Fiber	2 g

Dietary Notes: Vegetarian, nut-free, contains dairy and gluten.

Expanded Conclusion

This Blueberry Crumble Cheesecake is more than just a dessert—it’s a carefully layered experience that brings together classic baking techniques and comforting flavors. From the crisp cookie crust to the creamy cheesecake and vibrant blueberry crumble topping, every element plays a role in creating a dessert that feels both indulgent and balanced.

Perfect for celebrations or quiet moments of indulgence, this cheesecake rewards patience with exceptional texture and flavor. If you’re looking for a recipe that delivers consistency, elegance, and undeniable crowd appeal, this is one worth bookmarking, sharing, and returning to again and again.

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