This decadent blueberry cheesecake blends creamy, luscious textures with the tangy sweetness of fresh blueberries, all encased in a delightful cookie crust and topped with a crunchy crumble. Every layer of this dessert offers something unique: the crust provides a slight crunch, the cheesecake filling is smooth and rich, and the blueberry and crumble topping adds a burst of flavor and a contrasting texture that completes the dish.
Why You’ll Love This Recipe: This cheesecake is a perfect harmony of flavors and textures. The creamy richness of the full-fat cream cheese is perfectly balanced by the light tartness of the blueberries and lemon juice, while the dark brown sugar in the crumble adds a deep, caramel-like sweetness. The cookie crust, made from digestive or graham crackers, gives a buttery, crumbly base that complements the smoothness of the cheesecake filling.
Perfect Occasion: Ideal for festive gatherings, holiday dinners, or special occasions like birthdays and anniversaries, this blueberry cheesecake is sure to impress. It’s also great for a weekend baking project to treat family and friends, offering a slice of indulgence that invites you to savor every bite.
Decoration Tips: For a show-stopping presentation, garnish the cheesecake with additional fresh blueberries, mint leaves, and perhaps a light dusting of powdered sugar. Consider serving each slice with a drizzle of blueberry sauce or a dollop of whipped cream to enhance its luxurious feel.
Ingredients:
For the Cookie Crust:
- 250g digestive or graham crackers, finely crushed
- 2 tablespoons granulated sugar
- 75g butter, melted
For the Blueberry Layer:
- 300g fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons lemon juice
For the Crumble Topping:
- 110g all-purpose flour
- 80g dark brown sugar
- 70g butter, chilled and diced
For the Cheesecake Filling:
- 800g full-fat cream cheese, at room temperature
- 260g granulated sugar
- 200g sour cream, at room temperature
- 1 ½ tablespoons cornstarch
- 2 ½ teaspoons vanilla extract
- 4 large eggs
1. Prepare the Cookie Crust:
- Preheat the oven to 175°C (350°F).
- Combine the crushed crackers and granulated sugar in a bowl. Stir in the melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then remove from the oven and allow to cool.
2. Make the Blueberry Layer:
- In a mixing bowl, toss the blueberries with sugar, flour, and lemon juice. Set aside to let the flavors meld.
3. Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth. Add sour cream, cornstarch, and vanilla extract, mixing until well combined. Beat in the eggs one at a time, ensuring each is incorporated before adding the next.
4. Assemble the Cheesecake:
- Pour half of the cheesecake filling over the cooled crust. Spoon the blueberry mixture evenly over the filling. Top with the remaining cheesecake filling.
- Prepare the crumble by mixing the flour, brown sugar, and butter in a bowl until the mixture forms coarse crumbs. Sprinkle this over the top layer of the cheesecake.
5. Bake and Chill:
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is just set and the topping is lightly browned.
- Turn off the oven, slightly open the oven door, and allow the cheesecake to cool gradually for about 1 hour.
- Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
Enjoy this sumptuous blueberry cheesecake, a masterpiece of flavors and textures that makes every occasion feel extra special. Each slice offers a perfect blend of creamy cheesecake, juicy blueberries, and a buttery, crunchy topping that is utterly irresistible.
