Blueberry Crumble Cheesecake
Blueberry Crumble Cheesecake brings creamy, tangy cheesecake together with a golden, buttery crumble and vibrant swirls of juicy blueberries. It's always a hit at gatherings or cozy weekends at home!
Equipment
- 1 23cm (9-inch) springform pan lined
- 1 Mixing Bowl
- 1 Saucepan
- 1 Oven
Ingredients
Crust
- 200 g digestive biscuits or graham crackers crushed
- 80 g unsalted butter melted
Cheesecake Filling
- 350 g cream cheese softened
- 200 g thick yogurt
- 120 g granulated sugar
- 2 eggs
- 1 tsp alcohol-free vanilla extract
- 2 tbsp cornstarch
Blueberry Layer
- 250 g fresh or frozen blueberries
- 2 tbsp lemon juice
- 20 g brown sugar (half of 40g for berry layer)
Crumble Topping
- 65 g plain flour
- 40 g rolled oats
- 20 g brown sugar (remaining half for topping)
- 50 g cold unsalted butter cubed
- 1 pinch salt
Instructions
Crust
- Preheat your oven to 160°C (320°F). Crush biscuits into fine crumbs and mix with melted butter. Press into a lined 23cm springform pan. Chill in the fridge while you make the filling.
Cheesecake Filling
- In a bowl, beat cream cheese until smooth. Add yogurt, sugar, eggs, and vanilla extract, mixing until just combined. Sift in cornstarch and blend well. Pour this mixture over your prepared crust.
Blueberry Layer
- In a small saucepan, combine blueberries, lemon juice, and half the brown sugar. Simmer for 4–5 minutes to gently thicken, then let cool slightly. Spoon the berries and any syrup over the cheesecake batter in small dollops, swirling gently with a knife for a marbled effect.
Crumble Topping
- In a bowl, stir together flour, oats, remaining brown sugar, and a pinch of salt. Rub cold butter into the dry mix with your fingertips until pea-sized crumbs form. Sprinkle the crumble evenly over the blueberry layer.
- Bake cheesecake for 50–55 minutes, until edges are set but the center is still slightly wobbly. Cool to room temperature, then chill in the fridge at least 4 hours before slicing.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze individual slices wrapped in foil and plastic for up to 1 month. Thaw overnight in the fridge.
- Full-fat cream cheese yields the creamiest texture.
- Chill fully for neat slices. Do not overmix batter to avoid cracks. If using frozen blueberries, do not thaw before use.
- Try swapping in other berries or adding nuts/cinnamon to the crumble for variations.