Can I use frozen blueberries instead of fresh ones?

Yes, but fresh blueberries are recommended to avoid excess moisture. If using frozen, don’t thaw them, and consider adding a bit more flour to the mixture to absorb the liquid.

What can I substitute for sour cream in the filling?

You can replace sour cream with full-fat Greek yogurt in equal amounts. It will still deliver the creamy texture and tanginess needed for the cheesecake.

Why did my cheesecake crack?

Cracks are usually caused by overmixing or sudden temperature changes. Use a water bath, avoid overbeating the eggs, and let the cheesecake cool gradually in the oven.

How do I know when the cheesecake is done baking?

The edges should be set, and the center should jiggle slightly when gently shaken. It will continue to set as it cools and chills in the fridge.

Blueberry Crumble Cheesecake

Name: Blueberry Crumble Cheesecake
Prep time: 45 min
Cook time: 1 h 25 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 250 g digestive or graham crackers; 2 tbsp granulated sugar; 75 g unsalted butter, melted; 300 g fresh blueberries; 1 tbsp granulated sugar; 1 tbsp all-purpose flour; 2 tsp lemon juice; 110 g all-purpose flour; 80 g dark brown sugar; 70 g unsalted butter, melted; 800 g full-fat cream cheese, at room temperature; 260 g granulated sugar; 200 g sour cream (or full-fat Greek yogurt), room temperature; 1½ tbsp cornstarch; 2½ tsp vanilla extract; 4 large eggs, room temperature

Description

This blueberry crumble cheesecake combines the rich creaminess of classic cheesecake with a juicy blueberry topping and buttery crumble crust. It’s a crowd-pleasing dessert perfect for beginners looking to impress with a visually stunning, easy-to-follow recipe.

Ingredients

Scale

Crust

250 g digestive or graham crackers
2 tbsp granulated sugar
75 g unsalted butter, melted

Blueberry Topping

300 g fresh blueberries
1 tbsp granulated sugar
1 tbsp all-purpose flour
2 tsp lemon juice

Crumble Topping

110 g all-purpose flour
80 g dark brown sugar
70 g unsalted butter, melted

Cheesecake Filling

800 g full-fat cream cheese, at room temperature
260 g granulated sugar
200 g sour cream (or full-fat Greek yogurt), room temperature
1½ tbsp cornstarch
2½ tsp vanilla extract
4 large eggs, room temperature

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Instructions

Preheat and Prep the Pan: Preheat your oven to 325°F (160°C) and line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides if desired.
Make the Crust: Crush the digestive biscuits or graham crackers into fine crumbs using a food processor. Mix the crumbs with granulated sugar and melted butter until the texture is like wet sand. Press the mixture into the bottom and slightly up the sides of the pan using a flat-bottomed glass. Bake for 10 minutes, then set aside to cool completely.
Prepare the Blueberry Topping: In a bowl, combine fresh blueberries with sugar, flour, and lemon juice. Toss until the blueberries are well coated and no dry flour remains. Set aside.
Make the Crumble Topping: In another bowl, mix flour and brown sugar, then drizzle in melted butter. Stir with a fork until the mixture forms small, buttery clumps. Set aside for later.
Mix the Cheesecake Filling: In a large mixing bowl, beat the cream cheese on low speed until smooth. Gradually add the sugar and beat until combined, scraping the sides of the bowl as needed. Stir together the sour cream, cornstarch, and vanilla extract in a separate bowl, then add to the cream cheese mixture. Mix gently until smooth. Add the eggs two at a time, mixing on low speed just until incorporated. Avoid overmixing.
Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust and smooth the top. Gently spoon the blueberry mixture over the batter, then sprinkle the crumble topping evenly over the top.
Bake the Cheesecake: Place the springform pan in a larger pan and fill the outer pan with hot water halfway up the sides to create a water bath. Bake for 1 hour and 25–30 minutes. The center should still jiggle slightly when gently shaken.
Cool and Chill: Turn off the oven and prop the door open. Let the cheesecake cool inside for 1 hour, then remove from the water bath and place it on a wire rack. Once at room temperature, refrigerate for at least 6 hours or overnight before serving.

Notes

Use room temperature ingredients to avoid lumps in the batter.
If you don’t have a water bath setup, wrap the pan tightly with foil to prevent leaks.
Letting the cheesecake cool slowly prevents cracking and keeps the texture smooth.
Add a dash of cinnamon or nutmeg to the crumble for extra warmth and depth.

Prep Time: 45 minutes
Cook Time: 1 hour 25 minutes
Category: Dessert
Method: Baking (Water Bath)
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 639 kcal
Sugar: 42 g
Sodium: 453 mg
Fat: 40 g
Saturated Fat: 22 g
Unsaturated Fat: 13 g
Trans Fat: 0.4 g
Carbohydrates: 64 g
Fiber: 2 g
Protein: 9 g
Cholesterol: 158 mg