Blueberry Crumble Cheesecake Fusion (Print Version)
Creamy cheesecake topped with blueberries and crumble, all nestled on a buttery cookie crust for ultimate enjoyment.
# Ingredients:
→ Cookie Crust
01 -
250 g digestive or graham crackers
02 -
2 tablespoons granulated sugar
03 -
75 g butter, melted
→ Blueberries
04 -
300 g fresh blueberries
05 -
1 tablespoon granulated sugar
06 -
1 tablespoon all-purpose flour
07 -
2 teaspoons lemon juice
→ Crumble
08 -
110 g all-purpose flour
09 -
80 g dark brown sugar
10 -
70 g butter, melted
→ Cheesecake
11 -
800 g full-fat cream cheese, room temperature
12 -
260 g granulated sugar
13 -
200 g sour cream (18%), room temperature
14 -
1 ½ tablespoons cornstarch
15 -
2 ½ teaspoons vanilla extract
16 -
4 large eggs
# Steps:
01 -
Preheat oven to 160ºC/325ºF. Line a 23 cm/9-inch springform pan with parchment paper. Blend cookies and granulated sugar in a food processor until fine. Add melted butter and blend until combined. Press crumbs into the pan base and sides, then bake for 10 minutes. Let it cool. Keep the oven on.
02 -
In a bowl, mix blueberries, granulated sugar, and flour until no dry flour remains. Add lemon juice and mix. Set aside.
03 -
Combine all-purpose flour and dark brown sugar. Add melted butter and mix with a fork until crumbly. Ensure no dry flour remains. Set aside.
04 -
Using a mixer, cream cream cheese on low speed for 1 minute. Add granulated sugar and mix for 1 more minute. Scrape sides and mix for another 30 seconds. In a small bowl, mix sour cream and cornstarch, then add to cream cheese along with vanilla extract. Mix on low speed until combined. Add eggs two at a time, mixing on low speed, then scrape sides and ensure batter is uniform.
05 -
Pour batter into the springform pan. Distribute the blueberry mixture on top, followed by the crumble topping.
06 -
Boil water in a kettle. Place the springform pan in a larger pan, then in a roasting pan. Fill the roasting pan with hot water to create a water bath. Bake for 1 hour 20-30 minutes. Check for slight wobbly center. Turn off oven, crack door open, and let cool for 1 hour.
07 -
Remove cheesecake from water bath and cool completely on a rack for 1 hour. Chill in the fridge for at least 6 hours or overnight before serving.
# Helpful Notes:
01 -
For accurate results, use a digital scale to weigh ingredients in grams.