Blueberry Crumble Cheesecake (Print Version)

Sweet-tart blueberries and creamy cheesecake meet a golden cinnamon crumble for an irresistible dessert.

# What You’ll Need:

→ Crust

01 - 180 grams graham cracker crumbs
02 - 115 grams unsalted butter, melted

→ Cheesecake Filling

03 - 450 grams cream cheese, softened
04 - 200 grams granulated sugar
05 - 120 grams sour cream
06 - 3 large eggs, at room temperature
07 - 16 grams all-purpose flour
08 - 10 milliliters vanilla extract
09 - 300 grams fresh blueberries

→ Crumble Topping

10 - 60 grams all-purpose flour
11 - 50 grams granulated sugar
12 - 60 grams unsalted butter, cold and cubed
13 - 2 grams ground cinnamon
14 - Pinch of salt

# How to Make It:

01 - Preheat oven to 175°C. Grease a 23 cm springform pan and line the base with parchment paper.
02 - Combine graham cracker crumbs and melted butter in a medium bowl. Mix until evenly moistened. Press firmly into the bottom of the prepared pan.
03 - Bake the crust for 10 minutes, then remove from the oven and allow to cool slightly.
04 - In a large bowl, beat the softened cream cheese until smooth and creamy. Add sugar and mix until incorporated.
05 - Mix in sour cream, eggs (one at a time), flour, and vanilla extract, beating just until the mixture is smooth after each addition.
06 - Gently fold in fresh blueberries using a spatula, taking care not to crush them.
07 - Pour the cheesecake filling over the cooled crust and smooth the surface.
08 - In a small bowl, combine flour, sugar, cold butter, cinnamon, and salt. Rub together with fingers or use a pastry cutter to form coarse crumbs.
09 - Sprinkle the crumble mixture evenly over the cheesecake filling.
10 - Bake for 45 to 50 minutes until the edges are set and the center is slightly jiggly.
11 - Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
12 - Remove cheesecake from oven and refrigerate for at least 4 hours, or overnight, before slicing and serving.

# Additional Tips::

01 -
  • Easy to follow and perfect for beginners who want bakery style results
  • Uses classic ingredients from the pantry and fridge
  • Blueberries offer a fresh burst and balance the rich filling
  • The crumble topping adds spicy crunch and makes it stand out from regular cheesecakes
  • Make ahead friendly so you are free to relax on the day you plan to serve
02 -
  • High in calcium and protein thanks to all that cream cheese and eggs
  • Chilling is absolutely key for a neat slice and creamy dreamy texture
  • Leftovers can be frozen in wedges for up to one month and still taste amazing
03 -
  • Always use room temperature cream cheese and eggs for the best filling texture
  • Resist slicing until the cake is thoroughly chilled for clean professional looking wedges
  • If using frozen berries do not let them thaw ahead dump them into the batter while still frozen so your cake does not turn purple

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