Print

Blueberry Crumble Cheesecake Vanilla

Heavenly Vanilla Cheesecake with Blueberry Crumble – Creamy, Fruity & Irresistibly Crunchy
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious and creamy blueberry crumble cheesecake with a crunchy topping and a hint of vanilla.

Ingredients

Scale
  • 205g all-purpose flour (1 ¼ cups + 3 tbsp), divided
  • 145g packed light brown sugar (⅔ cup)
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • 113g unsalted butter, melted and cooled (½ cup)
  • 20g quick oats or rolled oats (3 tbsp)
  • 625g cream cheese (2 ½ blocks, 250g each), at room temperature
  • 150g granulated sugar (¾ cup)
  • 3 large eggs, at room temperature
  • 80ml plain full-fat sour cream (⅓ cup)
  • 10ml lemon juice (2 tsp)
  • 5ml pure vanilla extract (1 tsp)
  • 8g all-purpose flour, sifted to remove lumps (1 tbsp)
  • 300g fresh or frozen blueberries (2 ⅓ cups)
  • 12g granulated sugar (1 tbsp)
  • 5g all-purpose flour (2 tsp)
  • 5ml lemon juice (1 tsp)
  • 60g powdered confectioner’s sugar (½ cup)
  • 10ml blueberry juice, pressed from fresh or frozen blueberries (2 tsp)
  • 5ml lemon juice (1 tsp)

Instructions

  1. Preheat oven to 175°C (350°F). Lightly grease the sides of an 8-inch round springform pan and line the bottom with parchment paper.
  2. Combine 180g flour, brown sugar, salt, cinnamon, and nutmeg in a bowl. Add cooled melted butter and mix until clumpy. Set aside 1 ¼ cups and mix oats into it for the crumble topping.
  3. Mix 3 tbsp remaining flour into the main mixture to form the crust. Press it into the prepared pan, covering the base and 1-inch up the sides. Bake for 10-12 minutes or until lightly golden.
  4. Reduce oven temperature to 160°C (325°F) after removing the crust.
  5. Cream softened cream cheese using an electric mixer until smooth. Blend in sugar, then mix in eggs one at a time. Incorporate sour cream, lemon juice, vanilla, and flour without over-mixing.
  6. Toss blueberries with sugar, flour, and lemon juice until evenly coated.
  7. Pour cheesecake batter into the pre-baked crust. Distribute blueberries evenly on top without pushing them down. Sprinkle crumble topping over the surface.
  8. Bake at 160°C (325°F) for 50 minutes. Turn off the oven and let it rest for an additional 15 minutes. Adjust cooking time for a 9-inch pan if necessary.
  9. Transfer the pan to a wire rack. Run a knife around the edges to release the sides, then cool completely and refrigerate for at least 4 hours or overnight.
  10. Combine powdered sugar, blueberry juice, and lemon juice in a bowl. Whisk until smooth and drizzle over the cheesecake before serving.

Notes

  • For a creamier texture, ensure the cream cheese is at room temperature.
  • Can be served chilled or at room temperature.
  • Test the doneness of the cheesecake by gently shaking the pan; the center should slightly jiggle.

Nutrition

Find it online: https://www.spiritsdrink.com/blueberry-crumble-cheesecake-vanilla-recipe/