Description
Creamy blueberry cheesecake with a buttery cookie crust, juicy blueberries, and a golden crumble topping.
Ingredients
Scale
- 250 g digestive or graham crackers
- 2 tablespoons granulated sugar
- 75 g butter
- 300 g fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons lemon juice
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter
- 800 g full-fat cream cheese
- 260 g granulated sugar
- 200 g sour cream
- 1½ tablespoons cornstarch
- 2½ teaspoons vanilla extract
- 4 large eggs
Instructions
- Preheat oven to 325°F and line a 9-inch springform pan.
- Crush cookies with sugar and mix with melted butter.
- Press crust into pan and bake for 10 minutes, then cool.
- Mix blueberries with sugar, flour, and lemon juice.
- Prepare crumble by mixing flour, brown sugar, and butter.
- Beat cream cheese and sugar until smooth.
- Mix sour cream with cornstarch and vanilla, then add.
- Add eggs two at a time, mixing gently.
- Pour batter into crust and top with blueberries and crumble.
- Bake in a water bath for 1 hour 25 minutes until slightly wobbly.
- Cool gradually, then refrigerate at least 6 hours.
Notes
- Use room temperature ingredients.
- Do not overmix after adding eggs.
- Chill overnight for best texture and slicing.
- Prep Time: 45 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 639
- Sugar: 42
- Sodium: 453
- Fat: 40
- Saturated Fat: 22
- Unsaturated Fat: 13
- Trans Fat: 0.4
- Carbohydrates: 64
- Fiber: 2
- Protein: 9
- Cholesterol: 158