Ingredients
For the Cookie Crust
- 250 g digestive or graham crackers
- 2 tbsp granulated sugar
- 75 g butter, melted
For the Blueberries
- 300 g fresh blueberries
- 1 tbsp granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp lemon juice
For the Crumble Topping
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter, melted
For the Cheesecake Filling
- 800 g full fat cream cheese (room temperature)
- 260 g granulated sugar
- 200 g sour cream (18% fat, room temperature)
- 1 1/2 tbsp cornstarch
- 2 1/2 tsp vanilla extract
- 4 large eggs
Instructions
- Preheat oven and prepare pan: Preheat your conventional oven to 160ºC (325ºF). Line the bottom of a 23 cm (9 inch) springform pan with parchment paper.
- Make the cookie crust: In a food processor, pulse the digestive or graham crackers and 2 tbsp granulated sugar into fine crumbs. Add the melted butter and blend until the mixture is evenly combined. Press the crumbs firmly and evenly into the base and sides of the springform pan using the bottom of a glass.
- Bake crust: Bake the crust for 10 minutes until set. Remove from oven and allow it to cool to touch while keeping the oven on.
- Prepare blueberries: In a small bowl, combine the blueberries, 1 tbsp sugar, 1 tbsp flour, and lemon juice. Mix until fully coated with no dry flour remaining. Set aside.
- Prepare crumble topping: In a separate bowl, mix 110 g flour and brown sugar. Pour melted butter over the mixture and use a fork to combine until crumbly with no dry spots. Set aside.
- Make cheesecake filling: Using a hand or stand mixer fitted with a paddle attachment, beat the cream cheese on low speed for 1 minute until smooth. Add the 260 g granulated sugar and mix again for 1 minute. Scrape down the bowl and mix for another 30 seconds.
- Incorporate sour cream mixture: In a small bowl, whisk sour cream and cornstarch until smooth. Add to the cream cheese mixture along with vanilla extract and mix on low speed until just combined.
- Add eggs: Add eggs two at a time, mixing gently on low speed between additions until fully incorporated. Scrape the bowl sides down and mix once more to combine everything evenly.
- Assemble cheesecake: Pour the batter into the prepared springform pan evenly. Gently spoon the blueberry mixture evenly over the batter, followed by sprinkling the crumble topping evenly on top.
- Prepare water bath: Boil water in a kettle. Place the springform pan inside a 30 cm (12 inch) cake pan. Set this cake pan inside another larger roasting pan and carefully pour hot water into the outer pan to create a water bath that comes halfway up the sides of the springform pan. Alternatively, wrap the springform pan tightly in a triple layer of aluminum foil before placing it in a water bath to prevent leaks.
- Bake cheesecake: Bake at 160ºC (325ºF) for 1 hour and 20-30 minutes. The center should remain slightly wobbly when done.
- Cool in oven: Turn off the oven, slightly open the door, and let the cheesecake cool inside for 1 hour to avoid cracking.
- Remove from water bath and cool: Take the cheesecake out of the oven, remove it from the water bath, and transfer to a cooling rack. Allow to cool to room temperature (about 1 hour).
- Chill to set: Refrigerate the cheesecake for at least 6 hours, or overnight, until fully set and firm before serving.
Notes
- Using a water bath helps prevent cracks and ensures even baking of the cheesecake.
- Make sure all ingredients for the filling are at room temperature to achieve a smooth batter without lumps.
- If wrapping with foil for the water bath, triple layer it tightly to avoid water seeping in and spoiling the crust.
- Allowing the cheesecake to cool slowly in the oven reduces the risk of cracks on the surface.
- You can substitute blueberries with other fresh berries if desired.
- For best results, use a springform pan to easily remove the cheesecake after baking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American