– **Title**: Blueberry Crumble Cheesecake
– **Ingredients**:
– **For the crust**:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup sugar
– 1/2 cup unsalted butter, melted
– **For the cheesecake filling**:
– 16 oz cream cheese, softened
– 3/4 cup sugar
– 1 tsp vanilla extract
– 3 large eggs
– 1 cup sour cream
– 1 cup blueberries (fresh or frozen)
– **For the crumble topping**:
– 1/2 cup all-purpose flour
– 1/2 cup oats
– 1/2 cup brown sugar
– 1/4 cup butter, softened
– 1/2 tsp cinnamon
– **Instructions**:
1. **Prepare the crust**: Preheat oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove and let cool.
2. **Make the cheesecake filling**: In a large bowl, beat the softened cream cheese with sugar and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream until fully combined. Gently fold in blueberries.
3. **Assemble the cheesecake**: Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
4. **Prepare the crumble topping**: In a small bowl, combine flour, oats, brown sugar, softened butter, and cinnamon. Mix until crumbly.
5. **Add the crumble topping**: Sprinkle the crumble mixture evenly over the cheesecake filling.
6. **Bake the cheesecake**: Bake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggly.
7. **Cool and chill**: Remove the cheesecake from the oven and allow it to cool at room temperature for about 1 hour. Then, refrigerate for at least 4 hours or overnight to set.
8. **Serve**: Carefully remove the sides of the springform pan, slice the cheesecake, and enjoy! Optionally, serve with extra blueberries or a drizzle of blueberry sauce on top.
Key Ingredients & Substitutions
Graham cracker crumbs: They create a delicious crust. If you can’t find them, crushed digestive biscuits or even vanilla wafers work great as substitutes, adding a unique flavor.
Cream cheese: This provides the cheesecake’s rich texture. Neufchâtel cheese can be used for a lighter option, or mascarpone for a creamier filling. Just make sure it’s softened for easy mixing.
Sour cream: Adds tanginess and creaminess. If you’re looking for a lighter version, use Greek yogurt. It has a similar consistency and taste!
Blueberries: Fresh blueberries are ideal, but frozen ones work too. Just make sure to thaw and drain them to avoid excess moisture. If you’re looking for a twist, try raspberries or strawberries.
Old-fashioned oatmeal: This adds a nice texture to the crumble topping. If you prefer gluten-free, you can swap it with ground nuts like almond or pecans.
How Do I Ensure My Cheesecake Sets Perfectly?
Getting your cheesecake to set just right can be tricky! It’s all about gentle mixing and careful baking. Start mixing your cream cheese on low speed to avoid incorporating too much air, which can make the cheesecake puff up and crack. Once the eggs are added, mix just until combined.
- Preheat your oven and bake the crust first to firm it up.
- When baking, keep an eye on the cheesecake. It’s done when the center looks slightly wobbly. If it’s too firm, it can become dry.
- Let it cool gradually in the oven with the door slightly ajar to help prevent cracking.
Delicious Blueberry Crumble Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup fresh blueberries (or frozen, thawed)
For the Crumble Topping:
- ¾ cup all-purpose flour
- ½ cup oatmeal (old-fashioned)
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ½ cup unsalted butter, melted
How Much Time Will You Need?
This scrumptious cheesecake requires about 20 minutes of prep time, plus 1 hour of baking and at least 4 hours to chill in the fridge. Total time from start to enjoying your cheesecake is about 5 hours, but it’s definitely worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 325°F (160°C) so it’s ready when you need it.
2. Make the Crust:
In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until it’s all combined. Press this mixture firmly into the bottom of a 9-inch springform pan to make a nice, even layer. Bake it in the preheated oven for about 10 minutes, then take it out and let it cool slightly.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until it’s smooth and creamy. Add in the vanilla extract and mix. Then, add the eggs one by one, mixing on low speed just until each is combined—be careful not to overmix! Gently fold in the sour cream and then the blueberries.
4. Assemble the Cheesecake:
Pour the creamy cheesecake mixture over your cooled graham cracker crust in the springform pan. Use a spatula to smooth the top so it looks nice and neat.
5. Prepare the Crumble Topping:
In a separate bowl, mix together the flour, oatmeal, brown sugar, cinnamon, and melted butter. Stir until it looks crumbly, then sprinkle this mixture evenly over the cheesecake filling.
6. Bake the Cheesecake:
Place your cheesecake in the oven and bake it for about 55-65 minutes. You’ll know it’s done when the center is set but still a little wobbly, and the top has turned a golden brown.
7. Cool and Chill:
Once baked, turn off the oven and crack the door open a bit. Let the cheesecake cool in there for about 1 hour. Then, take it out and refrigerate it for at least 4 hours, or better yet, overnight. This helps it set perfectly!
8. Serve:
When you’re ready to enjoy your cheesecake, slice it into pieces and serve it chilled. You can even garnish it with extra fresh blueberries or a dollop of whipped cream if you like. Enjoy every bite!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can use frozen blueberries! Just make sure to thaw them before adding to the cheesecake filling. Drain any excess liquid to prevent the mix from becoming too watery. Pat them dry with a paper towel for best results.
How Can I Make the Cheesecake Ahead of Time?
Absolutely! You can prepare the cheesecake a day in advance. Once it’s baked and cooled, cover it tightly with plastic wrap before refrigerating. This allows the flavors to meld beautifully, making it even more delicious when served!
What’s the Best Way to Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. To prevent the crust from getting soggy, try to keep the crust separate, if possible. You can also freeze slices for longer storage; just wrap them tightly in foil or plastic wrap and place them in a freezer-safe bag for up to 3 months.
What Should I Do If the Cheesecake Cracks on Top?
Cracking can happen, but it doesn’t affect taste! To prevent cracks, avoid overmixing and don’t open the oven door during baking. If cracks do appear, you can cover them with whipped cream or fresh blueberries for a beautiful presentation!
