Video
Blueberry Crumble Cheesecake
Bright, creamy vanilla cheesecake with a hint of lemon that's studded with juicy blueberries and a buttery brown sugar oat crumble. I top it with a beautiful and vibrant blueberry glaze to make the perfect centerpiece dessert to end a special meal. I especially think this would be lovely for Easter!
Ingredients
Crust and topping:
- 1 ¼ cups plus 3 tbsp (205g) all-purpose flour, divided
- ⅔ cup (145g) packed light brown sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- pinch of ground nutmeg
- ½ cup (113g) unsalted butter, melted and cooled
- 3 tablespoon (20g) quick oats or rolled oats
Cheesecake filling:
- 24 oz (680g) brick cream cheese, at room temperature
- ¾ cup (150g) granulated sugar
- 3 large eggs at room temperature
- ⅓ cup (80ml) plain full fat sour cream
- 2 teaspoon (10ml) lemon juice
- 1 teaspoon (5ml) pure vanilla extract
- 1 tablespoon (8g) all-purpose flour, sifted to remove lumps
Blueberry filling:
- 2 ⅓ cups (about 300g) fresh or frozen blueberries
- 1 tablespoon (12g) granulated sugar
- 2 teaspoon (5g) all-purpose flour
- 1 teaspoon (5ml) lemon juice
Icing:
- ½ cup (60g) powdered confectioner's sugar
- 2 teaspoon (10ml) blueberry juice (pressed from a handful of fresh or frozen blueberries)
- 1 teaspoon (5ml) lemon juice
Instructions
- Preheat your oven to 350°F. Lightly grease the sides of a high-sided 8-inch round springform pan and line the bottom with a round of parchment paper.
- 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.
- 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.
- Reduce the oven temperature to 325°F.
- Make the filling. Cream the soft cream cheese in a large bowl on medium speed using electric hand mixer until very smooth. Add sugar and mix until smooth and creamy, about 30-45 seconds. Blend in eggs one at a time, mixing until just combined after each addition. Do not over-mix 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.
- Make the blueberry topping. Combine blueberries, sugar, flour and lemon juice in a medium bowl and toss to combine.
- 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.
- Transfer pan to a wire rack and immediately run a thin bladed knife or small 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.
- 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!
