This Blueberry Cheesecake with Streusel combines a buttery, crumbly crust with a creamy cheesecake filling, topped with fresh blueberries and crispy almond streusel. It’s the perfect balance of textures, with a crunchy base, smooth cheesecake, juicy blueberries, and a sweet, nutty crumble on top. Whether you’re hosting a gathering or craving a special dessert, this cheesecake will impress every time.
Why You’ll Love This:
This cheesecake is the ultimate comfort dessert, with rich creaminess from the cheesecake filling and a delightful contrast from the blueberries and crunchy streusel. The combination of fresh berries and a hint of vanilla makes it a perfect dessert for any occasion. The buttery streusel topping with sliced almonds adds a luxurious crunch to every bite.
Perfect Occasion:
Ideal for weekend gatherings, special occasions, or simply when you’re in the mood for a homemade cheesecake. This dessert is especially great during blueberry season but can be made year-round with fresh or frozen berries.
Decoration Tips:
For an elegant finish, dust the top with a light sprinkle of powdered sugar before serving. You can also garnish with a few extra fresh blueberries or add a drizzle of berry sauce over the top. Serve chilled or slightly warmed with a dollop of whipped cream for added indulgence.
Recipe:
Ingredients for a 7-inch (18cm) Cake Pan:
For the Crust and Streusel:
- 125g butter
- 170g all-purpose flour
- 25g sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 tablespoons almond flakes (for the streusel)
For the Filling:
- 250g quark or cream cheese
- 1/2 packet vanilla pudding powder (about 20g)
- 60g sugar
- 40ml vegetable oil
- 60ml milk
- 1 egg yolk
- 1 egg white (beaten to stiff peaks)
- Fresh blueberries (or your favorite berries)
Instructions:
- Prepare the Crust and Streusel:
In a large bowl, combine the butter, flour, sugar, vanilla extract, and baking powder. Mix until a dough forms. Set aside 1/4 of the dough for the streusel topping. Let both rest for about 30 minutes. - Blind Bake the Crust:
Press 3/4 of the dough into a 7-inch (18cm) springform pan lined with parchment paper. Prick the dough several times with a fork. Preheat the oven to 180°C (350°F). Blind bake the crust for 10-15 minutes by covering it with parchment paper and filling it with dried beans or baking weights. This step ensures a crisp base. - Make the Cheesecake Filling:
In a bowl, whisk together the quark (or cream cheese), vanilla pudding powder, sugar, oil, and milk. Stir in the egg yolk until fully combined. Gently fold in the stiffly beaten egg white to create a light, airy filling. - Assemble the Cheesecake:
Pour the cheesecake filling onto the pre-baked crust. Evenly distribute fresh blueberries on top of the filling. - Make the Streusel Topping:
Take the remaining 1/4 of the dough, mix in the almond flakes, and crumble the mixture over the blueberries. - Bake:
Bake the cheesecake at 180°C (350°F) for 35-40 minutes, or until the top is golden brown and the filling is set. - Cool and Serve:
Let the cheesecake cool completely before removing it from the pan. For best results, chill it in the fridge for a few hours before serving.
Tip:
Blind baking ensures a crispy crust that won’t get soggy from the filling. To do this, prick the dough with a fork, line it with parchment paper, and fill it with dried beans or baking weights. Bake for 10-15 minutes before adding the filling.
Enjoy your Blueberry Cheesecake with Streusel—rich, fruity, and deliciously crunchy!
