Ingredients
Scale
- Cookie Crust
- 250 g digestive or graham crackers
- 2 tbsp granulated sugar
- 75 g butter, melted
- Blueberries
- 300 g fresh blueberries
- 1 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp lemon juice
- Crumble
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter, melted
- Cheesecake
- 800 g full-fat cream cheese, room temperature
- 260 g granulated sugar
- 200 g sour cream (18%), room temperature
- 1 1/2 tbsp cornstarch
- 2 1/2 tsp vanilla extract
- 4 large eggs
Instructions
- Preheat oven to 160°C / 325°F (conventional). Line the bottom of a 23 cm / 9-inch springform pan with parchment paper.
- Blend cookies and sugar until fine. Add melted butter and mix. Press firmly into the pan base and sides. Bake for 10 minutes and let cool.
- In a bowl, mix blueberries with sugar, flour, and lemon juice until evenly coated. Set aside.
- For the crumble, mix flour and brown sugar. Add melted butter and stir until crumbly. Set aside.
- Cream cream cheese on low speed for 1 minute. Add sugar and mix for another minute, scraping down the bowl.
- Mix sour cream with cornstarch until smooth. Add to the batter along with vanilla extract and mix gently.
- Add eggs two at a time, mixing on low speed just until combined.
- Pour batter into the cooled crust. Evenly distribute blueberries over the top, followed by the crumble.
- Place the springform pan into a larger pan. Add hot water to create a water bath.
- Bake for 1 hour 20–30 minutes, until edges are set and the center is slightly wobbly.
- Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
- Remove from oven and water bath. Cool to room temperature, then refrigerate for at least 6 hours or overnight.
Notes
- Use full-fat cream cheese for best texture.
- Weigh ingredients for the most accurate results.
- For clean slices, chill overnight before serving.
- Prep Time: 45 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian