Description
This Blueberry Crumble Cheesecake combines a buttery, crumbly crust with a smooth, creamy cheesecake filling and a fresh blueberry topping, finished with a light vanilla glaze. Perfect for dessert lovers who enjoy a balance of rich texture and fruity freshness.
Ingredients
Scale
Crust
- 3 1/2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup cold butter (cut into small cubes)
- 1 lemon (zested)
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Cheesecake Filling
- 2 (8 ounce) packages cream cheese
- 3/4 cup granulated sugar
- 2 tablespoons corn starch
- 2 eggs
- 1 teaspoon vanilla extract
Topping
- 2 cups fresh blueberries (rinsed and drained)
Vanilla Glaze
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Prepare the Pan: Line the bottom of a 9-inch springform pan with parchment paper and spray the sides and bottom with cooking spray to prevent sticking.
- Preheat Oven: Set the oven to 350°F (175°C) and allow it to fully preheat.
- Prep Blueberries: Rinse the fresh blueberries under cold running water in a colander and gently pat them dry on paper towels to remove excess moisture.
- Make the Crust and Crumble: In a large bowl, combine the flour, baking powder, salt, lemon zest, brown sugar, and granulated sugar. Cut in the cold butter cubes until the mixture resembles coarse crumbs. Add eggs and vanilla extract, mixing until a dough forms. Reserve about one-third of this dough for the crumble topping. Press the remaining dough evenly into the bottom of the prepared springform pan as the crust.
- Prepare the Cheesecake Filling: In a mixing bowl, beat the cream cheese until smooth and creamy. Add granulated sugar and cornstarch and mix until combined. Add eggs one at a time, followed by the vanilla extract, and beat until the filling is smooth and free of lumps.
- Assemble and Bake: Pour the cheesecake filling evenly over the crust in the pan. Sprinkle the rinsed blueberries evenly over the filling. Crumble the reserved crust dough over the blueberries to create the crumble topping. Bake in the preheated oven for 60 minutes or until the center is set but still slightly jiggly. Remove from oven and allow to cool completely in the pan on a wire rack.
- Make the Vanilla Glaze and Serve: In a small bowl, whisk together powdered sugar, vanilla extract, and milk until smooth. Drizzle the glaze evenly over the cooled cheesecake before slicing and serving. Chill for at least 2 hours for best results before serving.
Notes
- Ensure the cream cheese is at room temperature for a smooth filling without lumps.
- Do not overbake the cheesecake; it should be slightly jiggly in the center when done.
- Use fresh blueberries for best flavor; frozen blueberries may release extra moisture and affect texture.
- Chill the cheesecake for several hours or overnight to allow flavors to meld and the texture to firm up.
- The crumble topping can be pressed more lightly or heavily depending on preference for crunchiness.
