The Blueberry Crumble Cheesecake My Guests Always Ask For
- Prep
- 45 min
- Cook
- 85 min
- Total
- 530 min
- Serves
- 12
- Calories
- 639 kcal
- Carbs
- 64.00 g
Ingredients
- 250 gdigestive or graham crackers
- 2 tbspgranulated sugar
- 75 gbutter
- 300 gfresh blueberries
- 1 tbspgranulated sugar
- 1 tbspall-purpose flour
- 2 tsplemon juice
- 110 gall-purpose flour
- 80 gdark brown sugar
- 70 gbutter
- 800 gfull fat cream cheese ((room temperature))
- 260 ggranulated sugar
- 200 gsour cream ((18% room temperature))
- 1.5 tbspcornstarch
- 2.5 tspvanilla extract
- 4 largeeggs
Instructions
- 1
Preheat the oven to 160ºC/325ºF.
- 2
Prepare a 23 cm/9 inch springform tin with parchment paper.
- 3
In a food processor, blend the digestive or graham crackers with 2 tbsp of granulated sugar until sandy. Add melted 75 g butter and blend.
- 4
Press the mixture into the bottom and sides of the springform pan and bake for 10 minutes. Allow to cool.
- 5
Prepare blueberries by mixing with 1 tbsp granulated sugar, 1 tbsp flour, and lemon juice.
- 6
To make the crumble, mix 110 g flour with 80 g dark brown sugar and melted 70 g butter until crumbly.
- 7
In a mixing bowl, beat the cream cheese for a minute, add 260 g granulated sugar and mix.
- 8
In another bowl, mix together 200 g sour cream and 1.5 tbsp cornstarch, then add to cream cheese and blend.
- 9
Add eggs one at a time, incorporating well after each addition.
- 10
Pour the cheesecake mixture on top of the crust, then add blueberries and crumble on top.
- 11
Bake in a water bath for 80-90 minutes or until set.
- 12
Cool in the oven for an hour, then refrigerate for at least 6 hours or overnight before serving.