How do I know when the cheesecake is fully baked?

Give the springform pan a very gentle sideways shake. The filling should show only a very small amount of wobble in the very center of the cheesecake, approximately the size of a small coin. The edges should look completely set and the crumble topping should be golden. If the entire surface wobbles significantly the cheesecake needs more time.

Can I replace the sour cream with Greek yogurt?

Yes. Full-fat Greek yogurt can be substituted for the sour cream in exactly the same quantity. The flavor will be very slightly more tangy and the texture will be essentially identical to the sour cream version.

Why must the cheesecake cool overnight before slicing?

Overnight refrigeration allows the protein and fat structure of the cream cheese filling to fully set and stabilize into the most firm and cleanly sliceable consistency. A cheesecake sliced before adequate chilling will be too soft to produce clean slices and the filling may collapse or smear rather than holding its shape.

Blueberry Crumble Cheesecake Easy Creamy Baked Classic Recipe

Description

The most spectacular Blueberry Crumble Cheesecake made with a crispy digestive biscuit crust, a velvety smooth full-fat cream cheese filling of cream cheese granulated sugar sour cream cornstarch vanilla and eggs baked in a water bath at 325°F for 1 hour 20 to 30 minutes topped with fresh blueberries tossed in sugar flour and lemon juice and a golden dark brown sugar butter crumble. A completely extraordinary baked cheesecake recipe.

Ingredients

Scale

250g Digestive Biscuits or Graham Crackers

2 tbsp Granulated Sugar for crust

75g Unsalted Butter melted for crust

300g Fresh Blueberries

1 tbsp Granulated Sugar for blueberries

1 tbsp All-Purpose Flour for blueberries

2 tsp Fresh Lemon Juice

110g All-Purpose Flour for crumble

80g Dark Brown Sugar

70g Unsalted Butter melted for crumble

800g Full-Fat Cream Cheese room temperature

260g Granulated Sugar for filling

200g Full-Fat Sour Cream room temperature

1 1/2 tbsp Cornstarch

2 1/2 tsp Pure Vanilla Extract

4 large Eggs room temperature

Instructions

1. Preheat oven to 325°F 160°C. Line 9-inch springform pan with parchment bottom.

2. Blend digestive biscuits and sugar until fine sand. Add melted butter and blend.

3. Press firmly into pan bottom and sides with flat glass bottom. Bake 10 minutes. Cool.

4. Combine blueberries, sugar, flour, and lemon juice. Toss until no dry flour. Set aside.

5. Combine flour and brown sugar for crumble. Add melted butter. Fork together until crumbled. Set aside.

6. Cream room temperature cream cheese on low 1 minute. Add sugar. Beat low 1 minute. Scrape and mix 30 seconds.

7. Mix sour cream and cornstarch smooth. Add to cream cheese with vanilla. Mix on low until combined.

8. Add eggs two at a time on low until incorporated. Do not overmix. Scrape bowl. Final gentle mix.

9. Pour filling into cooled crust. Scatter blueberries evenly over surface. Scatter crumble over blueberries.

10. Place springform in larger pan in roasting pan. Fill with boiling water for water bath.

11. Bake 1 hour 20 to 30 minutes until just slightly wobbly in center.

12. Turn off oven. Leave door slightly open. Cool in oven 1 hour.

13. Remove from water bath. Cool to room temperature on rack.

14. Refrigerate at least 6 hours preferably overnight before slicing.

Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Category: Dessert, Cheesecake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 639
Sugar: 42g
Sodium: 453mg
Fat: 40g
Saturated Fat: 22g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 2g
Protein: 9g
Cholesterol: 158mg

Keywords: blueberry crumble cheesecake, baked blueberry cheesecake with crumble topping, easy blueberry crumble cheesecake recipe, fresh blueberry cheesecake