Blueberry Crumble Cheesecake Bliss (Print Version)
# Ingredients:
→ COOKIE CRUST
01 -
250 g digestive or graham crackers
02 -
2 tablespoon 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 teaspoon 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 tablespoon cornstarch
15 -
2 ½ teaspoon vanilla extract
16 -
4 large eggs
# Instructions:
01 -
Preheat oven to 160ºC (325ºF). Line a 23 cm (9-inch) springform pan with parchment paper. Process the cookies and granulated sugar in a food processor to a fine sandy texture. Add melted butter and blend until combined. Press the mixture firmly into the pan's base and sides using a flat-bottomed glass. Bake for 10 minutes, then cool completely. Keep the oven on.
02 -
Mix blueberries, granulated sugar, and all-purpose flour in a bowl. Add lemon juice and stir until no dry flour remains. Set aside.
03 -
In a separate bowl, combine all-purpose flour and brown sugar. Add melted butter and mix with a fork until a crumbly texture forms. Set aside.
04 -
Using a hand or stand mixer with a paddle attachment, beat cream cheese on low speed for 1 minute. Add granulated sugar and mix for 1 minute. Scrape down the bowl and mix again for 30 seconds. In a separate bowl, whisk sour cream and cornstarch until smooth. Add this mixture and vanilla extract to the cream cheese and mix until combined. Add eggs two at a time, mixing on low until combined. Scrape down the bowl and mix once more to ensure incorporation.
05 -
Pour the cheesecake batter into the prepared crust. Evenly distribute the blueberries on top, followed by the crumble.
06 -
Boil water and prepare a water bath. Place the springform pan in a 30 cm (12-inch) cake pan and place it in a larger roasting pan. Fill the roasting pan with hot water. Alternatively, wrap the springform pan with a triple layer of aluminum foil to protect it from water. Bake for 1 hour and 20-30 minutes until the center is slightly wobbly. Turn off the oven, leave the door slightly open, and let the cheesecake cool for 1 hour in the oven.
07 -
Remove the cheesecake from the water bath and cool to room temperature on a wire rack for about 1 hour. Transfer to the refrigerator and let it set for at least 6 hours, preferably overnight, before serving.
# Notes:
01 -
For best results, weigh ingredients with a digital scale. Precision ensures consistency in baking.
02 -
Baking in a water bath prevents the crust from cracking and keeps the cheesecake moist.