Blueberry Crumble Cheesecake (Print Version)
# 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 Filling
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
# Instructions:
01 -
Preheat the oven to 160ºC / 325ºF (conventional). Line a 23 cm (9-inch) springform pan with parchment paper. Blend cookies and granulated sugar in a food processor to a fine texture. Add melted butter and blend until combined. Press the mixture into the pan, covering the base and slightly up the sides. Bake for 10 minutes, then cool while keeping the oven on.
02 -
In a small bowl, combine blueberries, granulated sugar, all-purpose flour, and lemon juice. Mix until no dry flour remains. Set aside.
03 -
In another bowl, mix all-purpose flour and brown sugar. Add melted butter and mix with a fork until crumbly and no dry flour remains. Set aside.
04 -
Using a hand mixer or stand mixer with a paddle attachment, cream the cream cheese on low speed for 1 minute. Add granulated sugar and mix on low for an additional minute. Scrape down the bowl, mixing for another 30 seconds. In a separate bowl, whisk sour cream and cornstarch until smooth. Add this mixture to the cream cheese along with vanilla extract, mixing on low speed until combined. Add eggs two at a time, mixing until incorporated. Scrape down the bowl; mix once more to ensure all ingredients are well-blended.
05 -
Pour the cheesecake batter into the springform pan. Top evenly with the prepared blueberries, followed by the crumble mixture.
06 -
Boil water in a kettle. Place the springform pan inside a 30 cm (12-inch) cake pan, then place this assembly in another, larger pan. Pour hot water into the outermost pan, ensuring the springform pan is shielded from water. Bake for 1 hour 20-30 minutes. The cheesecake should be slightly wobbly in the center when done. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool for 1 hour inside.
07 -
Remove from the oven and water bath, placing the cheesecake on a wire rack. Cool to room temperature for about 1 hour, then refrigerate for at least 6 hours, preferably overnight, before serving.
# Notes:
01 -
For precise results, use a digital scale to weigh ingredients in grams. Precision is key in baking.