Description
If you’re in search of a dessert that combines creamy richness with a delightful crunch, look no further than this Blueberry Crumble Cheesecake. This irresistible treat features a buttery cookie crust, a velvety cheesecake filling, and a generous topping of fresh blueberries, creating a symphony of flavors and textures. Whether you’re celebrating a special occasion or simply treating yourself after a long day, this cheesecake is sure to impress everyone at the table.
Ingredients
Scale
- 250g digestive or graham crackers
- 75g butter
- 800g full-fat cream cheese
- 260g granulated sugar
- 300g fresh blueberries
- 4 large eggs
- 1 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp lemon juice
- 110g all-purpose flour
- 80g dark brown sugar
- 70g butter
- 200g sour cream
- 1 1/2 tbsp cornstarch
- 2 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 175°C (350°F). Blend the crackers until fine crumbs form and mix with melted butter and sugar. Press firmly into the bottom of a springform pan and bake for about 10 minutes.
- Toss blueberries with sugar, flour, and lemon juice; set aside.
- Beat room temperature cream cheese until smooth, then gradually add sugars, sour cream, cornstarch, vanilla extract, and eggs until combined.
- Pour half of the cheesecake filling over the crust; layer half of the blueberry mixture on top. Add the remaining cheesecake filling followed by the rest of the blueberries.
- Bake for about 85 minutes until slightly wobbly in the center. Allow to cool before chilling in the refrigerator for at least four hours.
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 380
- Sugar: 32g
- Sodium: 260mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 100mg