Description
A delightful blueberry crumb cheesecake that combines creamy layers with a crunchy topping, perfect for special occasions.
Ingredients
Scale
- 2 cups (210g) graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/2 cup (115g) unsalted butter, melted and cooled
- 3/4 cup (90g) all-purpose flour, spoon and leveled
- 1/2 cup (100g) packed brown sugar, light or dark
- 1/4 teaspoon salt
- 1/4 cup (60g) unsalted butter, melted and cooled
- 4 (8 ounce) blocks cream cheese, at room temperature (32oz / 900g total)
- 1 cup (200g) granulated sugar
- 1/2 cup (120g) full-fat sour cream, at room temperature
- 1/4 cup (30g) all-purpose flour, spoon and leveled
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- 2 cups (300g) fresh blueberries, washed and drained well
- 1/2 cup (70g) powdered sugar
- 1 to 2 tablespoons water
Instructions
- Preheat your oven to 325°F (160°C). In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until moistened.
- Pour the graham cracker mixture into a 9-inch springform pan, packing it tightly into the bottom and up about 1 inch on the sides.
- Bake the crust in the center of your preheated oven for 8 minutes. It won’t change much in appearance, but this step helps keep it crispy.
- Allow the crust to cool slightly while you prepare the cheesecake filling.
- In a medium bowl, combine flour, brown sugar, salt, and melted butter until you achieve a crumbly mixture. Put this mixture in the fridge until you’re ready to use it.
- In a large bowl, cream together the room temperature cream cheese and granulated sugar using an electric mixer on medium speed until smooth, about 1 minute.
- Add sour cream, flour, salt, and vanilla to the cream cheese mixture, mixing to combine.
- Incorporate the eggs one at a time, mixing on low speed just until combined. Avoid overmixing to prevent cracks in your cheesecake.
- Pour the cheesecake batter over your slightly cooled graham cracker crust, smoothing it into an even layer. Gently sprinkle the blueberries on top.
- Take out the crumb topping and break it up with a fork, distributing it over the blueberry layer.
- Bake the cheesecake for 1 hour 10 minutes to 1 hour 20 minutes or until the streusel is golden brown and the edges are set but the center still jiggles.
- Turn off the oven and leave the cheesecake inside for an additional hour with the door slightly ajar to cool gradually.
- After an hour, carefully run a thin knife around the edges to prevent sticking, then remove it from the oven and let it cool completely to room temperature.
- Chill the cheesecake in the refrigerator for 4 to 6 hours or until firmly set, ideally overnight for best results.
- For the icing, whisk together powdered sugar and 1 tablespoon of water until smooth, adding more water as needed until you reach your desired consistency.
- Once the cheesecake is completely cooled, unlatch the springform pan, carefully transfer the cheesecake to your serving dish, and drizzle with icing before slicing into generous portions.
Notes
Let the cheesecake chill overnight for best flavor and texture. Serve cold with optional fresh blueberries and powdered sugar garnish.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg