Blueberry Crumble Cheesecake Cake

This blueberry crumble cheesecake combines the indulgent comfort of a creamy cheesecake, a golden buttery crumble, and bursts of juicy fresh blueberries. It is a celebration dessert that always earns rave reviews from friends and family, whether for a special occasion or a lazy Saturday afternoon treat.

Every time I bring this cheesecake to a family gathering it disappears quickly and people always beg for the recipe. The first time I tested this I was worried about a soggy base but the extra care with the crust always keeps it perfectly firm.

Ingredients

• Digestive or graham crackers: For the base offer classic flavor and a crisp foundation choose a variety that tastes buttery and not too sweet
• Granulated sugar: Enhances sweetness and balances the tartness of the berries look for fine white sugar for best results
• Butter: Brings richness to both the crust and crumble always melt before using and use high quality unsalted butter for better control of flavor
• Fresh blueberries: Create juicy bursts and vibrant color select plump firm berries without shriveling for best texture
• All purpose flour: Thickens the blueberry layer and forms the crumble look for unbleached flour for fuller taste
• Lemon juice: Brightens the blueberry layer and makes their flavor pop freshly squeezed lemon is best for fresh zing
• Dark brown sugar: Adds depth and caramel notes to the crumble choose moist tightly packed sugar for easier mixing
• Full fat cream cheese: Is the true star it needs to be at room temperature for smooth mixing always pick a block style cream cheese not whipped tubs
• Sour cream: Adds tang and a creamy finish select one with at least eighteen percent fat for the right consistency
• Cornstarch: Stabilizes the filling and keeps it silky choose a lump free container and sift if needed
• Vanilla extract: Gives warmth and rounds out the flavors use pure vanilla if possible
• Large eggs: Bind everything together and keep the cake rich ensure they are at room temperature so the batter stays smooth

Step-by-Step Instructions

Prepare and Preheat Oven:

Line a springform pan with parchment on the bottom and preheat your oven to 160 degrees Celsius or 325 degrees Fahrenheit for even baking

Make the Cookie Crust:

Blend the cookies and sugar until they are fine like sand in a food processor then pour in melted butter and pulse again until the mixture clumps together press firmly into the prepared pan using the base of a glass to form an even layer up the sides bake for ten minutes then allow to cool before filling

Prepare the Blueberry Layer:

In a bowl combine fresh blueberries sugar flour and lemon juice mix until berries are evenly coated and no dry flour remains this stops the filling from becoming watery in the oven and ensures a glossy fruit topping

Mix the Crumble:

In a separate bowl stir flour and brown sugar then add melted butter use a fork to fluff and break up clumps until you get pebble like pieces make sure all the flour is moistened so the crumble bakes evenly

Whip the Cheesecake Filling:

With a hand or stand mixer beat the cream cheese on low speed for one minute add sugar and mix one more minute stopping to scrape the bowl so everything is creamy and lump free mix sour cream with cornstarch and vanilla separately until smooth then add to the bowl and mix until just blended

Add Eggs Gently:

Crack eggs in two at a time and mix on low until just combined keep the mixer at low speed to avoid excess air bubbles when all eggs are added scrape the bowl well and give a final gentle mix

Assemble the Cake:

Pour the batter into the cooled crust smooth with a spatula scatter blueberries evenly on top then sprinkle with the crumble mixture tap the pan gently to settle any air pockets

Create a Water Bath:

Place your cake pan inside a larger pan and fill the outer pan with hot water to protect the crust from heat and avoid cracks in the filling you can either use a triple layer of foil to seal the pan or a larger cake tin to keep water out

Bake Cheesecake:

Transfer to the oven and bake for about one hour and twenty to thirty minutes until the edges are set but the middle still jiggles slightly do not overbake to protect the creamy texture

Cool Gradually:

Turn off the oven and leave the door open a crack allow the cheesecake to rest inside for one hour this gentle cooling avoids sudden changes in temperature that can cause cracks

Bring to Room Temperature:

Remove from the oven and water bath then let the cheesecake cool for another hour on a rack uncovered

Chill Overnight:

Refrigerate for at least six hours preferably overnight for the filling to fully set and develop flavor slice with a sharp knife for perfect served pieces

One of my favorite parts of this recipe is the crumble topping I sometimes sneak a few bites straight from the bowl before baking because it reminds me of the crumbles my grandmother made every summer

Storage Tips

This cheesecake keeps well in the fridge covered in plastic wrap or an airtight container for up to five days Store individual slices wrapped in parchment for quick snacks or lunchbox treats If you want to freeze wrap slices tightly in cling film and foil before freezing for up to two months Always thaw overnight in the fridge before enjoying for best texture

Ingredient Substitutions

For a gluten free version swap digestive or graham crackers for gluten free cookies and use a cup for cup gluten free flour blend Almond extract can add a pleasant twist if you prefer to swap out vanilla Frozen blueberries work if fresh are out of season but make sure to thaw and drain well before mixing to prevent excess moisture

Serving Suggestions

Try topping each slice with a dollop of whipped cream or a drizzle of simple blueberry sauce for an elegant presentation Vanilla ice cream alongside a chilled piece adds contrast between cold creaminess and the tangy berry flavor It is a hit at picnics or brunches and is lovely paired with coffee or sparkling wine

Cultural and Historical Context

Cheesecakes have roots in ancient Greece but this version draws inspiration from classic American and British baking traditions The addition of a crumble and baked blueberry layer nods to popular summer desserts from Northern Europe where berries are a seasonal highlight Making this cake always reminds me of summer festivals and family gatherings on the porch

There is something magical about how this cheesecake combines the juiciness of blueberries with the rich creamy filling and golden crumble. This has become my go to for celebrations and I bet it will be requested for many of yours too.

Recipe Q&A

→ How do I prevent a soggy crust?

Use a springform pan lined with parchment and bake the cookie crust before adding filling. A water bath outside the pan keeps moisture out.

→ Can I use frozen blueberries?

Yes, but thaw and drain them thoroughly to avoid excess liquid affecting texture and bake time.

→ Why is cooling in the oven important?

Slow cooling prevents cracks and helps the cake set evenly while maintaining a creamy texture.

→ How do I get a neat slice?

Chill the dessert for at least 6 hours or overnight and wipe the knife clean between each cut.

→ Can I substitute the cookie base?

Digestive or graham crackers both work, or use any crisp cookie for a flavorful crust.