Description
This classic Blueberry Cheesecake features a buttery digestive cookie crust, a smooth and creamy cream cheese filling, topped with a luscious layer of fresh blueberries and a sweet crumble. Baked in a water bath for perfect texture, this decadent dessert offers a delightful combination of rich, tangy, and sweet flavors, ideal for special occasions or indulgent treats.
Ingredients
Scale
Crust
- 250 g digestive or graham crackers
- 2 tablespoons granulated sugar
- 75 g butter, melted
Blueberry Topping
- 300 g fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons lemon juice
Crumble Topping
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter, cold and cubed
Cheesecake Filling
- 800 g full-fat cream cheese, softened
- 260 g granulated sugar
- 200 g sour cream
- 1½ tablespoons cornstarch
- 2½ teaspoons vanilla extract
- 4 large eggs
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and line a 9-inch springform pan with parchment paper or grease it to prevent sticking.
- Make the Crust: Crush digestive or graham crackers finely, then mix them with 2 tablespoons of granulated sugar and 75 g melted butter until well combined. Press this mixture evenly into the bottom of the prepared pan to form the crust.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes to set it, then remove from oven and allow it to cool completely while you prepare the filling.
- Prepare Blueberry Mixture: In a bowl, combine 300 g fresh blueberries with 1 tablespoon sugar, 1 tablespoon all-purpose flour, and 2 teaspoons lemon juice. Toss gently to coat and set aside; this will be the topping layer.
- Make the Crumble Topping: Mix 110 g all-purpose flour with 80 g dark brown sugar and 70 g cold cubed butter. Use your fingers or a pastry cutter to combine until the mixture resembles coarse crumbs. Refrigerate until ready to use.
- Beat Cream Cheese and Sugar: In a large bowl, beat 800 g softened cream cheese with 260 g granulated sugar until the mixture is smooth and creamy without lumps.
- Add Sour Cream Mixture: Mix 200 g sour cream with 1½ tablespoons cornstarch and 2½ teaspoons vanilla extract. Fold this into the cream cheese mixture thoroughly but gently to maintain a smooth texture.
- Add Eggs: Add 4 large eggs two at a time, mixing gently after each addition to incorporate but avoid overbeating which can cause cracking.
- Assemble Cheesecake: Pour the cream cheese batter over the cooled crust. Carefully spoon the blueberry mixture evenly on top of the batter, then sprinkle the prepared crumble topping evenly over the blueberries.
- Bake in Water Bath: Place the springform pan inside a larger baking dish. Add hot water to the larger dish until it comes halfway up the sides of the springform pan to create a water bath. Bake in the oven for 1 hour and 25 minutes, until the cheesecake is set but still slightly wobbly in the center.
- Cool and Chill: Remove the cheesecake from the water bath and let it cool gradually at room temperature. Once cooled, refrigerate it for at least 6 hours or overnight to allow the cheesecake to fully set and develop flavor.
Notes
- Using a water bath helps prevent cracks and ensures even baking by maintaining a moist environment around the cheesecake.
- Make sure the cream cheese is fully softened for a smooth batter without lumps.
- Allow the crust to cool completely before adding the filling to prevent sogginess.
- Refrigerating the crumble before baking helps maintain its texture and creates a nice crunch.
- For best results, use fresh, ripe blueberries and high-quality cream cheese.
- Serve chilled and slice with a sharp knife warmed in hot water for clean slices.
