Description
A creamy, velvety cheesecake topped with juicy blueberries and a sweet, crunchy brown sugar crumble.
Ingredients
250g digestive or graham crackers
2 tablespoons granulated sugar
75g melted butter
300g fresh blueberries
1 tablespoon granulated sugar
1 tablespoon all-purpose flour
2 teaspoons lemon juice
110g all-purpose flour
80g dark brown sugar
70g cold cubed butter
800g full-fat cream cheese, room temperature
260g granulated sugar
200g sour cream (18% fat), room temperature
1.5 tablespoons cornstarch
2.5 teaspoons vanilla extract
4 large eggs, room temperature
Instructions
Step 1: Preheat oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing and lining the bottom with parchment paper.
Step 2: Combine cracker crumbs, 2 tbsp sugar, and melted butter. Press into the pan and bake for 10 minutes, then cool.
Step 3: Toss blueberries with 1 tbsp sugar, 1 tbsp flour, and lemon juice.
Step 4: Mix 110g flour, brown sugar, and cold butter with fingertips until crumbly; refrigerate.
Step 5: Beat cream cheese and 260g sugar until smooth, then add sour cream, cornstarch, and vanilla.
Step 6: Incorporate eggs one at a time on low speed.
Step 7: Layer half the batter, half the berries, then remaining batter, berries, and crumble topping.
Step 8: Bake for 70-80 minutes until edges are set. Cool in oven with door ajar for 1 hour, then chill for at least 6 hours.
Notes
Ensure all dairy ingredients are at room temperature to avoid a lumpy batter. For a cleaner slice, use a hot knife wiped clean between each cut.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 542 kcal
- Sugar: 32g
- Sodium: 310mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 155mg
