Blueberry Crumble Cheesecake
With a buttery crust, creamy cheesecake filling, and a layer of blueberry and crunchy crumble on top, this Blueberry Crumble Cheesecake is a perfect decadent make-ahead dessert for summer.
Servings: 6-inch/15 cm cake
Ingredients
Crust
- 2/3 cup (80 gr) digestive biscuit/graham cracker crumbs
- 2 tbsp (30 gr) unsalted butter, melted
Cheesecake
- 8 oz (225 gr) cream cheese, room temperature
- 1/3 cup (75 gr) castor sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup (120 gr) sour cream
- 1/2 cup (120 ml) heavy cream
- 1 1/2 tbsp (12 gr) cake flour
- 2 tsp lemon juice
Crumble
- 2 tbsp (30 gr) unsalted butter, cold
- 2 tbsp (30 gr) castor sugar
- 1/4 cup (30 gr) cake flour
- 1/3 cup (30 gr) almond flour
- A pinch of salt
- 2/3 cup (120 gr) fresh or frozen blueberries
Instructions
Crust
- Line the bottom of a 6-inch/15 cm springform pan with parchment paper.
- In a medium bowl, stir together digestive biscuit crumbs with melted butter until well combined.
- Pour the crumbs into the pan. Use a flat-bottom glass to press the crust onto the bottom.
- Refrigerate the crust for at least 30 minutes while you make the cheesecake filling.
Crumble
- In a medium, add cold butter, castor sugar, cake flour, almond flour, and salt. Using a fork, cut the butter into the flour until fine crumbs form. Don't overmix or the crumble will be clumpy. Refrigerate until using the crumble.
Cheesecake
- Preheat oven to 350℉/180℃.
- In a large bowl, whisk cream cheese and castor sugar until smooth with no lump. Add eggs, vanilla extract, and sour cream and whisk until well combined. Add heavy cream and whisk until well combined.
- Sift cake flour into the mixture. Whisk to combine. Add lemon juice and whisk until well combined.
- Pour the cheesecake batter into the chilled crust. Flatten the top with a spatula.
- Bake for 10 minutes and remove the cheesecake from the oven. Spread 2/3 blueberries on top of the cheesecake. Distribute the crumble on top of the blueberries evenly and top it off with the remaining 1/3 blueberries.
- Bake for 30-35 minutes or until the top is golden brown.
- Cool the cheesecake completely. Cover the top with a cling wrap. Chill cheesecake in the refrigerator for at least 4 hours or overnight.
- Remove the cheesecake from the pan. The cake can be served chilled or at room temperature.
Nutrition
Serving: 1whole cake | Calories: 3022kcal | Carbohydrates: 212g | Protein: 51g | Fat: 226g | Saturated Fat: 120g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 54g | Trans Fat: 2g | Cholesterol: 928mg | Sodium: 1579mg | Potassium: 946mg | Fiber: 9g | Sugar: 135g | Vitamin A: 7563IU | Vitamin C: 15mg | Calcium: 625mg | Iron: 7mg
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