Blueberry Crumble Cheesecake
Ingredients
Cheesecake Filling
- 800 g cream cheese, softened
- 200 ml heavy cream (35% fat)
- 200 g granulated sugar
- 3 large eggs
- 2 tbsp all-purpose flour
- 1 tbsp cornstarch
- 1 tsp vanilla extract (or 1 packet vanilla sugar)
Crust
- 1½ packs digestive biscuits (about 225–250 g), crushed
- 5 tbsp melted butter
Blueberries
- 200 g fresh blueberries
- 1 tsp all-purpose flour
Crumble Topping
- 2 tbsp cold butter
- 4 tbsp all-purpose flour
- 3 tbsp powdered sugar
Instructions
- Preheat the oven to 170°C (340°F).
- Mix the crushed biscuits with the melted butter until evenly combined.
- Press the mixture firmly into the bottom of a parchment-lined springform pan. Chill in the refrigerator for 10–15 minutes.
- In a large bowl, whisk the cream cheese and sugar until smooth. Do not overmix.
- Add the heavy cream and stir until combined.
- Add the eggs one at a time, mixing well after each addition.
- Sift in the flour and cornstarch, then gently mix until smooth. Stir in the vanilla.
- Toss the blueberries with 1 teaspoon flour.
- For the crumble, rub together the cold butter, flour, and powdered sugar with your fingertips until coarse crumbs form.
- Pour the cheesecake batter over the chilled crust.
- Scatter the floured blueberries over the batter.
- Sprinkle the crumble evenly on top.
- Place the cheesecake in a larger baking tray filled with hot water (water bath).
- Bake for 1 hour 15 minutes.
- Turn off the oven, crack the oven door open, and let the cheesecake rest inside for 30 minutes.
- Refrigerate overnight before slicing and serving.
