Description
Indulge in the rich and luscious Blueberry Crumble Cheesecake, a delightful dessert that combines the creaminess of cheesecake with the sweetness of blueberries and a buttery crumble topping.
Ingredients
Units
Scale
Cookie Crust:
- 250 g digestive or graham crackers
- 2 tablespoon granulated sugar
- 75 g butter
Blueberries:
- 300 g fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoon lemon juice
Crumble:
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter
Cheesecake:
- 800 g full fat cream cheese, room temperature
- 260 g granulated sugar
- 200 g sour cream 18%, room temperature
- 1 1/2 tablespoon cornstarch
- 2 1/2 teaspoon vanilla extract
- 4 large eggs
Instructions
- Cookie Crust: Preheat oven. Blend cookies and sugar, add melted butter, press into tin, and bake.
- Blueberries and Crumble: Mix blueberries, sugar, flour, and lemon juice. Combine flour, brown sugar, and melted butter for crumble.
- Cheesecake: Cream cheese and sugar, add sour cream, cornstarch, vanilla, and eggs. Pour batter into pan, top with blueberries and crumble, and bake in a water bath. Cool and refrigerate.
Notes
- Weighing ingredients for precision is recommended.
- Ensure cheesecake cools properly for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 24g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1.5g
- Protein: 8g
- Cholesterol: 140mg
