Dive into the world of baking with this exquisite Blueberry Crumble Cheesecake recipe, which combines the creamy richness of cheesecake with the rustic charm of a crumble topping, all while incorporating the juicy sweetness of blueberries. This recipe is designed for a 26 cm springform pan and features layers of flavor that come together in a dessert sure to impress.
Why You’ll Love This:
This Blueberry Crumble Cheesecake is a testament to the beauty of combining simple ingredients to create something spectacular. With a base that’s perfectly crumbly, a filling that’s smooth and creamy, and a topping that adds a delightful crunch, every bite is a blend of textures and flavors. The addition of fresh orange zest and juice infuses the cake with a subtle, refreshing citrus note that complements the sweetness of the blueberries and the richness of the filling.
Perfect Occasion:
Whether it’s a springtime garden party, a festive family gathering, or a quiet weekend treat, this cheesecake is perfect for any occasion. It’s a showstopper that’s sure to draw compliments from your guests, making any event a memorable one.
Decoration Tips:
For an elegant finish, sprinkle powdered sugar over the cooled cheesecake before serving. Garnish with fresh blueberries and orange zest to add color and enhance the flavors. Serving it on a vintage cake stand can also elevate the presentation, making it even more inviting.
Ingredients:
- 300g soft butter
- 300g sugar
- 1 packet of vanilla sugar
- A pinch of salt
- 6 eggs
- 375g flour
- 2 teaspoons baking powder
- 3-4 tablespoons ground almonds
- Zest and juice of 1 organic orange
- 750g low-fat quark (a type of fresh cheese)
- 250g fresh cream
- 1 packet of vanilla custard powder
- 200g blueberries
Instructions:
- Blend 200g of butter with 125g of sugar, vanilla sugar, salt, and 1 egg.
- Combine flour and baking powder, then fold into the butter mixture. Knead by hand to form crumbles.
- Press two-thirds of the crumble mixture into the bottom of a parchment paper-lined springform pan.
- Mix the remaining crumbles with ground almonds. Chill both the base and crumble mixture for 1 hour.
- Preheat the oven to 180°C (fan-assisted ovens not recommended). Pre-bake the crumble base on the middle rack for 18-20 minutes. Allow to cool.
- Meanwhile, cream together 100g butter with 175g sugar and orange zest. Mix in orange juice, quark, crème fraîche, custard powder, and 5 eggs until smooth.
- Pour the mixture over the pre-baked base, smoothing the top, and bake at the same temperature for about 40 minutes.
- Sprinkle the almond crumbles and blueberries over the cake. Bake for an additional 20-30 minutes. Let cool before carefully removing from the pan. If desired, dust with powdered sugar before serving.
Enjoy this delightful Blueberry Crumble Cheesecake, a dessert that’s as pleasing to the palate as it is to the eye.
