Description
A delicious layered Blueberry Crumble Cheesecake that combines creamy cheesecake, vibrant blueberry compote, and a buttery crumble topping.
Ingredients
Scale
- 200 g digestive biscuits
- 100 g unsalted butter
- 600 g cream cheese
- 150 g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 100 g sour cream
- 200 g fresh blueberries
- 50 g granulated sugar (for compote)
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 50 g all-purpose flour
- 50 g rolled oats
- 50 g light brown sugar
- 50 g unsalted butter (for crumble)
Instructions
- Prep your oven: Preheat the oven to 160°C (320°F). Line the base of a 20 cm springform pan with parchment paper, then lightly grease the sides.
- Make the crust: Place 200 g of digestive biscuits in a food processor and pulse until you have fine crumbs. Melt 100 g of unsalted butter and pour it into the biscuit crumbs. Mix until fully combined. Press the crumb mixture firmly into the base of the prepared pan. Bake for 10 minutes, then set aside to cool.
- Prepare the blueberry compote: In a small saucepan, combine 200 g fresh blueberries, 50 g granulated sugar, 1 tbsp lemon juice, and 1 tbsp cornstarch stirred with a little water. Cook over medium heat until the mixture thickens, stirring gently, about 5 minutes. Remove from heat and let cool.
- Create the cheesecake filling: In a mixing bowl, beat 600 g cream cheese with 150 g granulated sugar until smooth (about 2–3 minutes). Gradually add in the eggs, mixing well after each addition. Stir in 1 tsp vanilla extract and 100 g sour cream until the batter is creamy and homogeneous.
- Make the crumble topping: In another bowl, combine 50 g all-purpose flour, 50 g rolled oats, 50 g light brown sugar, and 50 g cold unsalted butter cut into small pieces. Rub together until coarse crumbs form.
- Layer the cake: Pour half of the cheesecake filling over the cooled crust. Spoon half of the blueberry mixture over it, and gently swirl with a knife. Sprinkle half of the crumble topping over the swirled layer. Repeat the process with the remaining filling, blueberry mixture, and crumble topping.
- Bake: Bake for 45 to 55 minutes until the edges are set and the center still has a slight wobble. Once done, turn off the oven, leave the cheesecake inside with the door ajar for 1 hour, then transfer to the fridge and chill for at least 4 hours or overnight before serving.
Notes
Ensure all dairy ingredients are at room temperature for a smooth batter. Avoid overbaking to prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg