Blueberry Crumble Cheesecake

This beautiful Blueberry Crumble Cheesecake is so incredibly delicious as it combines sweet and tangy lemon cheesecake with fresh blueberries, buttery brown sugar oat crumble and lemon blueberry glaze. It's also quite simple to make as the mixture for the crumble also serves as the base crust and this recipe does not require a water bath to save on steps. It is the perfect combination of blueberry crumble and creamy cheesecake, and it is great for any time of the year as you can use fresh or frozen berries. If you love cheesecake, check out my Perfect Vanilla Cheesecake that is so creamy and made without a water bath, my New York Style Cheesecake and also my Triple Chocolate Cheesecake for chocoholics!

WHY THIS RECIPE WORKS

• No water bath cheesecake - I make this recipe without a water bath thanks to the crumble topping that helps protect it from drying out.
• Lemon cheesecake filling - a bit of lemon juice adds a subtle tang to the creamy vanilla filling and the acidity also helps to keep the color of the berries bright.
• Smooth and creamy cheesecake - the filling is so super creamy and smooth. It is not heavy nor dense.
• Fresh blueberries - this is such a lovely recipe to show off fresh blueberries when they are in season.
• Buttery crumb topping - you just need a handful of ingredients to make a delicious crumble topping. Mix together flour, oats, sugar and butter and sprinkle it over the filling.
• Lemon blueberry glaze - this is the finishing touch that really elevates this cheesecake and makes it look so pretty.

INGREDIENTS

• Cream cheese - you will need brick cream cheese for this recipe. Do not use the whipped or spreadable kind as it can have a higher water content and thus a lower fat content.
• Vanilla extract - vanilla enhances the flavor of the cheesecake filling. I prefer this Madagascar Bourbon Vanilla extract.
• Eggs - three whole eggs will set the filling into a silky smooth custard. After all, cheesecake is essentially a baked cheese custard!
• Sour cream - you will need either full fat sour cream or Greek yogurt for the filling.

• All purpose flour - unbleached all-purpose flour is perfect for the crumble topping.
• Oats - quick oats are best for the crumble topping since they are smaller and will incorporate into the crumb better so it holds together nicely.
• Unsalted butter - you will need butter to make the crust. You can use salted butter, but note that it will taste saltier.
• Lemon juice - a bit of fresh lemon juice in the filling balances the sweetness for a brighter flavor and the acidity also helps to keep the color of the blueberries vibrant and violet.
• Blueberries - you can use fresh or frozen blueberries for this recipe. With frozen berries you may just need to bake it a few minutes longer.

STEP BY STEP INSTRUCTIONS

• STEP 1). Make the crumble topping. Combine 1 ¼ cups (180g) flour, brown sugar, salt, cinnamon and nutmeg in a medium bowl. Add cooled melted butter and stir to combine, then rub together with your hands until it forms clumps (it is important that the butter is cool or it can make the base crust greasy). Remove 1 ¼ cups and add the oats - this will be your crumble topping.
• STEP 2). Make the crust. Add 3 tablespoon flour to the main mixture from above and mix it in - this will be your crust. Tip the mixture out into your prepared baking pan and press it evenly and firmly over the base and about 1-inch up the sides of the pan. I like to use a straight edged drinking glass to press the crust smooth along the bottom and push it gently up the sides. Bake for 10-12 minutes until lightly golden.
• STEP 3). Make the filling. Beat soft cream cheese in a large bowl on medium speed using electric hand mixer until very smooth. Add sugar and beat until smooth and creamy, about 30-45 seconds. Beat in eggs one at a time, mixing until just combined after each addition. Do not over-beat because large bubbles will cause the cheesecake to crack during baking and cooling. Mix in sour cream, lemon juice and vanilla on low speed until just combined, then mix in the flour. Scrape down the sides and bottom of the bowl as necessary to ensure there are no lumps throughout the process. Set the cheesecake filling aside to thicken while you prepare the blueberries.
• STEP 4). Make the blueberry topping. Combine blueberries, sugar, flour and lemon juice in a medium bowl and toss to combine.
• STEP 5). Assemble cheesecake. Pour the vanilla cheesecake batter into the pre-baked crust. Gently spoon the berries over top in an even layer. It's ok if they sink just a bit, but don't push them down. Sprinkle the crumble topping over the berries so it covers the surface completely. Bake for 50 minutes. Turn off the oven and leave it in for another 15 minutes. You can also use a 9-inch pan and in this case you'll likely need to bake about 5-10 minutes less since there is a larger surface area.
• STEP 6). Transfer pan to a wire rack and immediately run a thin bladed knife or offset spatula around the edges of the pan to release the cheesecake from the sides. Let cool completely in the pan and then refrigerate for at least 4 hours or overnight.
• STEP 7). Make the glaze. When ready to serve, combine all glaze ingredients in a small bowl and whisk to blend evenly until smooth. Drizzle over the cheesecake and serve!

EXPERT BAKING TIPS

• Use room temperature ingredients. This is so important! Take the cream cheese out of the fridge at least 2 hours prior to baking so it is soft. Also make sure your eggs are at room temperature since a cold egg will not incorporate smoothly into the cream cheese leaving you with a lumpy batter.
• Blend the cream cheese with sugar FIRST. You need to beat the cream cheese so it is smooth, then add the sugar. The sugar crystals will tear through the cheese and break it down so it is creamy. You'll notice that once it is well combined, it will turn glossy. This is a sign that the sugar has bound the moisture in the cream cheese.
• Add the eggs only AFTER the sugar is blended. If you add the eggs before the sugar, it will most likely leave you with a lumpy batter. That's because eggs have a very high moisture content and it will be difficult to blend smoothly unless there is sugar present to bind the water.
• Add the eggs gradually. Beat the eggs in one at a time. If you beat them in all at once, you risk having a lumpy batter since it will be more difficult to incorporate them homogeneously.
• Do not over-beat. Over-mixing or mixing at a very high speed will incorporate too much air into the mixture. Large bubbles will cause the cheesecake to crack during baking and cooling.
• Gentle baking. To ensure the filling is extra silky smooth, it is important bake gently at a slightly lower than moderate temperature.
• Do not over-bake. It is hard to tell when the cheesecake is ready by how it jiggles in the middle since the crumble topping covers it up, so you'll have to judge by the color of the crumb. It should puff up at the sides and it will sink slightly on cooling.
• Chill for at least 4 hours. This is actually one of the most important steps of making cheesecake! Let it cool completely at room temperature and then refrigerate for at least 4 hours or even overnight. This time lets the proteins set to make a smooth custard gel and will give you the best texture.

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