Description
Indulge in the ultimate dessert experience with this Blueberry Crumble Cheesecake, a delightful fusion of creamy cheesecake and juicy blueberries. Perfect for any occasion, from festive gatherings to cozy family dinners, this cheesecake features a rich cookie crust and a luscious blueberry topping that will leave everyone craving more. Easy to make and visually stunning, this dessert is sure to be the star of your table. Each slice offers a perfect balance of flavors and textures, making it a memorable treat for all.
Ingredients
Scale
- 250 g digestive or graham crackers
- 2 tbsp granulated sugar
- 75 g butter
- 300 g fresh blueberries
- 1 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp lemon juice
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter
- 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 your oven to 175°C (350°F).
- Crush crackers and mix with sugar and melted butter; press into a springform pan.
- Toss blueberries with sugar, flour, and lemon juice; set aside.
- Beat cream cheese with sugars until smooth; incorporate sour cream, flour, cornstarch, vanilla extract, and eggs one at a time.
- Layer half of the cheesecake filling over the crust, add blueberries, then top with remaining filling.
- Bake for about 85 minutes until slightly jiggly in the center. Cool in the oven for an hour.
- Refrigerate for at least four hours before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 373
- Sugar: 26g
- Sodium: 225mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 108mg