Description
A decadent yet approachable dessert featuring a buttery graham cracker crust, creamy vanilla cheesecake, juicy blueberry topping, and a golden, crunchy crumble. Perfect for celebrations, weekend treats, or when you’re craving a luscious bite of something homemade.
Ingredients
Crust:
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250 g digestive or graham crackers
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2 tbsp granulated sugar
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75 g butter, melted
Blueberry Topping:
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300 g fresh blueberries
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1 tbsp granulated sugar
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1 tbsp all-purpose flour
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2 tsp lemon juice
Crumble Topping:
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110 g all-purpose flour
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80 g dark brown sugar
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70 g butter, melted
Cheesecake Filling:
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800 g full-fat cream cheese, room temperature
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260 g granulated sugar
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200 g sour cream, room temperature
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1½ tbsp cornstarch
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2½ tsp vanilla extract
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4 large eggs, room temperature
Instructions
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Preheat oven to 160ºC (325ºF). Line a 9-inch springform pan with parchment.
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Blend crackers and sugar; mix with melted butter. Press into pan and bake crust 10 min. Let cool.
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Combine blueberries, sugar, flour, and lemon juice for topping.
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Mix flour, brown sugar, and melted butter for crumble topping. Set aside.
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Beat cream cheese, add sugar, sour cream + cornstarch, vanilla, and eggs. Mix gently.
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Pour filling into crust. Top with blueberries, then crumble.
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Bake in a water bath for 1 hr 20–30 min until set but slightly jiggly in center.
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Cool in oven with door cracked for 1 hour. Then chill at room temp, and refrigerate 6 hours or overnight.
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Slice and serve chilled.
Notes
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Make sure cream cheese, sour cream, and eggs are at room temp for a smooth filling.
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Use frozen blueberries if fresh aren’t available—just drain them well first.
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Let the cheesecake chill overnight for best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American