Blueberry Crumble Cheesecake
Blueberry Crumble Cheesecake combines creamy cheesecake with a crunchy crumble topping, resulting in a delightful balance of flavors and textures.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs Forms the crumbly, buttery base.
- 5 tablespoons melted butter Imparts richness and helps bind the crust.
- 2 tablespoons sugar Enhances the sweetness of the graham crackers.
For the Cheesecake Filling
- 24 oz cream cheese, softened The heart of the cheesecake.
- 3/4 cup sugar Balances the tanginess of the cream cheese.
- 3 large eggs Helps create a rich and fluffy structure.
- 1/2 cup sour cream Adds moisture and tanginess.
- 1 teaspoon vanilla extract Infuses a warm flavor.
- 1 1/2 cups fresh blueberries The star of the dish.
For the Crumble Topping
- 1/2 cup all-purpose flour Essential for thickening the crumble.
- 1/4 cup brown sugar For a deeper sweetness.
- 4 tablespoons cold butter, cubed Creates a crumbly texture.
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and line a springform pan with parchment paper.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar, then press into the bottom of the pan.
- Bake the crust for about 10 minutes, then allow to cool.
Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and 3/4 cup sugar until smooth.
- Add eggs one at a time, mixing thoroughly after each addition.
- Stir in sour cream and vanilla extract until well combined.
- Gently fold in fresh blueberries, reserving a few for decoration.
- Pour the cheesecake filling over the cooled crust.
Crumble Topping
- In a separate bowl, mix flour and brown sugar, then add cold cubed butter.
- Use a pastry cutter or fingers to create a crumbly texture and sprinkle over the cheesecake filling.
Baking
- Bake for 50 to 60 minutes, or until the center is just set.
- Cool the cheesecake at room temperature, then chill for at least 4 hours before slicing.
Notes
For best results, ensure your cream cheese and eggs are at room temperature. This recipe can be made ahead of time.