Experience the ultimate indulgence with our Blueberry Crumble Cheesecake, a dessert that perfectly marries the creamy texture of cheesecake with the sweet and tart flavors of fresh blueberries, all topped with a buttery crumble.
Why You’ll Adore This Cheesecake
This cheesecake stands out for its creamy filling, enriched with the mild sweetness of mascarpone and the tartness of blueberries, offering a refreshing contrast. The buttery, crumbly topping adds a delightful texture that makes each bite irresistible.
Ideal for Any Celebration
Whether it’s a birthday, an anniversary, or a casual gathering, this cheesecake is a showstopper. It’s also a fantastic choice for seasonal events, allowing you to make the most of blueberry season and impress your guests with a homemade, gourmet dessert.
Decoration Tips for an Eye-Catching Presentation
After dusting with powdered sugar, garnish the top with a few fresh blueberries and mint leaves for a pop of color. For an extra special touch, serve each slice with a dollop of whipped cream or a drizzle of blueberry sauce.
Ingredients:
- For the Dough:
- 200g soft butter, plus more for the pan
- 400g wheat flour
- 100g sugar
- 1 teaspoon baking powder
- 2 tablespoons milk
- 1 egg
- For the Filling:
- 100g soft butter
- 140g sugar
- 4 eggs
- 500g low-fat quark
- 250g mascarpone
- 1 tablespoon lemon juice
- 1 packet vanilla pudding powder
- 300g fresh blueberries
- Additional:
- Powdered sugar for dusting (optional)
- Grease a 26cm springform pan and line the bottom with parchment paper.
- Prepare the Dough:
- Quickly mix all dough ingredients to form a crumbly texture. Press two-thirds of this mixture into the pan, creating a 3-4cm edge. Chill the pan while preparing the filling.
- Make the Filling:
- Whip the butter and sugar until fluffy. Gradually incorporate the eggs, then thoroughly mix in the quark, mascarpone, and lemon juice. Stir in the vanilla pudding powder until well combined.
- Preheat the oven to 170°C with both top and bottom heat. Remove the pan from the refrigerator and spread the filling over the crust. Scatter the washed blueberries on top, then crumble the remaining dough over the berries.
- Bake for about 1 hour. Turn off the oven, slightly open the door, and let the cheesecake cool completely inside. Release it from the pan, optionally dust with powdered sugar, and serve.
Enjoy this exquisite Blueberry Crumble Cheesecake, a dessert that promises a perfect balance of creamy cheesecake and the vibrant taste of blueberries, finished with a delightful crumbly topping.
