Blueberry Crumb Cheesecake Recipe

I finally perfected my Blueberry Streusel Cheesecake, and in this post I reveal one small technique that keeps the berries bright and the streusel crisp.

I can’t stop thinking about that Blueberry Streusel Cheesecake I baked last month. The silky cream cheese filling feels familiar but then the bright fresh blueberries on top hit with a tart surprise that makes you pause, like wait how did that happen.

It looks like a Cheesecake With Crumb Topping but it sneaks in little textural plot twists, crunchy bits next to creamy slices. I messed up a few times, made it wobble, but those flaws made it more interesting, honestly.

If you like a dessert that talks back and makes you curious, this one will do it.

Ingredients

• Cream cheese makes it rich and creamy, lots of fat and protein, not light
• Blueberries add bright sweet and tart flavor, vitamin C, fiber and antioxidants
• Graham crumbs give a crunchy base, mostly carbs, small fiber, nicely sweet
• Eggs bind the filling, add protein and richness, they helps structure
• sour cream adds tang, creaminess, some protein but mostly fat, smooth mouthfeel
• Butter for crust and streusel, heavy in saturated fat, lots of flavor
• Rolled oats add chew and fiber, whole grain benefit, a bit nutty taste
• Brown sugar keeps streusel sweet and caramel like, adds moisture and depth

Ingredient Quantities

• Crust:
• 1 1/2 cups (150 g) graham cracker crumbs
• 2 tbsp granulated sugar
• 6 tbsp (85 g) unsalted butter, melted
• pinch of salt
• Filling:
• 24 oz (680 g) cream cheese (3 x 8-oz packs), room temp
• 1 cup (200 g) granulated sugar
• 2 tbsp all purpose flour
• 1 tsp vanilla extract
• 3 large eggs, room temp
• 1 cup (240 g) sour cream, room temp
• 1 tsp lemon juice
• 1 tsp lemon zest
• Blueberry topping:
• 2 cups (260 g) fresh blueberries
• 1/3 cup (67 g) granulated sugar
• 1 tbsp fresh lemon juice
• 1 tbsp cornstarch
• Streusel topping:
• 3/4 cup (95 g) all purpose flour
• 1/2 cup (110 g) unsalted butter, cold, cubed
• 1/2 cup (100 g) packed light brown sugar
• 1/2 cup (45 g) old fashioned rolled oats
• 1 tsp ground cinnamon
• pinch of salt

How to Make this

1. Preheat oven to 350°F (177°C). Wrap the bottom and sides of a 9 inch springform pan in foil so no water leaks, and set aside.

2. Make the crust: stir 1 1/2 cups graham cracker crumbs, 2 tbsp granulated sugar, a pinch of salt and 6 tbsp melted butter until like wet sand. Press firmly into the bottom (and slightly up the sides if you like) of the springform pan. Bake 8 to 10 minutes, then lower oven to 325°F (163°C) and let crust cool while you make the filling.

3. Beat 24 oz room temperature cream cheese until smooth, then add 1 cup granulated sugar and 2 tbsp flour and beat again till blended. Scrape bowl a few times so no lumps, ok?

4. Add 1 tsp vanilla, then add the 3 large eggs one at a time, mixing on low and just until combined after each. Dont overmix or you’ll trap air and get cracks.

5. Fold in 1 cup sour cream, 1 tsp lemon juice and 1 tsp lemon zest until silky. Pour the filling into the cooled crust and smooth the top.

6. Place the springform pan in a larger roasting pan and pour hot water into the roasting pan so it reaches about halfway up the sides of the springform (water bath). Bake at 325°F for 55 to 65 minutes until edges are set and center still jiggles a little. Turn oven off, crack the door and let cheesecake sit inside for 1 hour to cool slowly.

7. While cheesecake cools/chills, make the blueberry topping: combine 2 cups fresh blueberries, 1/3 cup sugar and 1 tbsp lemon juice in a small saucepan. Mix 1 tbsp cornstarch with 1 to 2 tbsp cold water to make a slurry, stir into berries and simmer just until thickened, 3 to 5 minutes. Let cool completely.

8. Make streusel: toss 3/4 cup flour, 1/2 cup packed light brown sugar, 1/2 cup rolled oats, 1 tsp cinnamon and a pinch of salt. Cut in 1/2 cup cold cubed butter with a pastry cutter or fingers until crumbly. Spread on a baking sheet and bake at 350°F for 12 to 15 minutes or until golden, stirring once. Cool so it stays crisp.

9. Chill the cheesecake at least 4 hours or overnight. When ready to serve, spoon cooled blueberry topping over the chilled cheesecake and sprinkle the streusel on top just before serving so it stays crisp.

10. Tip: run a hot knife between slices for clean cuts, store leftovers covered in the fridge up to 4 days.

Equipment Needed

1. 9 inch springform pan plus heavy duty aluminum foil to seal the bottom and sides
2. Large mixing bowl and one or two small bowls
3. Electric mixer (hand or stand) or a sturdy whisk
4. Rubber spatula and a wooden spoon
5. Measuring cups and spoons and a kitchen scale if you like grams
6. Large roasting pan (big enough to hold the springform for a water bath)
7. Small saucepan for the blueberry topping
8. Baking sheet for the streusel
9. Pastry cutter or fork to cut in cold butter, plus a food processor or rolling pin for the graham crumbs
10. Wire rack and a sharp knife for cooling and clean slices

FAQ

Blueberry Crumb Cheesecake Recipe Substitutions and Variations

• Graham cracker crumbs: crushed digestive biscuits, crushed vanilla wafers, or almond flour for a gluten free crust. If you use very sweet cookies like Oreos cut back the sugar and use a little less butter.
• Cream cheese: Neufchatel for lower fat, mascarpone for a richer silkier filling, or full fat ricotta blended very smooth for a lighter mouthfeel. Blend ricotta well so the filling isnt grainy.
• Sour cream: plain full fat Greek yogurt or creme fraiche swap 1 to 1, or coconut yogurt for a dairy free version. Be aware coconut yogurt will give a slight coconut taste.
• Fresh blueberries: frozen blueberries work great just dont thaw them first or theyll bleed, toss frozen with the cornstarch and a touch more sugar then simmer a bit longer. You can also use mixed berries or raspberries for a tarter topping.

Pro Tips

1. Get stuff truly room temp — cream cheese, eggs, sour cream. They blend way smoother if warm so dont have to overbeat, and mixing on low until just combined really helps prevent cracks.

2. Water bath tricks: double wrap the bottom and sides of the pan in heavy foil and bring a kettle of hot water so you can pour carefully, slow and steady, into the roasting pan. Steady the springform on a folded kitchen towel before you pour so it wont tip or splash water inside.

3. Keep the streusel crunchy by making it ahead and storing it airtight, then sprinkle it only right before serving. If it goes soft later you can spread it on a sheet and pop it in a low oven for a few minutes to re-crisp.

4. For clean slices and pretty plates, chill long enough, warm a knife under hot tap, wipe it dry between cuts and slice in one smooth motion, dont saw back and forth. Let slices sit 5 minutes at room temp before serving so the flavors relax.

Blueberry Crumb Cheesecake Recipe

Recipe by Hiro Ren

0.0 from 0 votes

I finally perfected my Blueberry Streusel Cheesecake, and in this post I reveal one small technique that keeps the berries bright and the streusel crisp.

Pin

Servings

12

servings

Calories

631

kcal

Equipment: 1. 9 inch springform pan plus heavy duty aluminum foil to seal the bottom and sides
2. Large mixing bowl and one or two small bowls
3. Electric mixer (hand or stand) or a sturdy whisk
4. Rubber spatula and a wooden spoon
5. Measuring cups and spoons and a kitchen scale if you like grams
6. Large roasting pan (big enough to hold the springform for a water bath)
7. Small saucepan for the blueberry topping
8. Baking sheet for the streusel
9. Pastry cutter or fork to cut in cold butter, plus a food processor or rolling pin for the graham crumbs
10. Wire rack and a sharp knife for cooling and clean slices

Ingredients

• Crust:

• 1 1/2 cups (150 g) graham cracker crumbs

• 2 tbsp granulated sugar

• 6 tbsp (85 g) unsalted butter, melted

• pinch of salt

• Filling:

• 24 oz (680 g) cream cheese (3 x 8-oz packs), room temp

• 1 cup (200 g) granulated sugar

• 2 tbsp all purpose flour

• 1 tsp vanilla extract

• 3 large eggs, room temp

• 1 cup (240 g) sour cream, room temp

• 1 tsp lemon juice

• 1 tsp lemon zest

• Blueberry topping:

• 2 cups (260 g) fresh blueberries

• 1/3 cup (67 g) granulated sugar

• 1 tbsp fresh lemon juice

• 1 tbsp cornstarch

• Streusel topping:

• 3/4 cup (95 g) all purpose flour

• 1/2 cup (110 g) unsalted butter, cold, cubed

• 1/2 cup (100 g) packed light brown sugar

• 1/2 cup (45 g) old fashioned rolled oats

• 1 tsp ground cinnamon

• pinch of salt

Directions

• Preheat oven to 350°F (177°C). Wrap the bottom and sides of a 9 inch springform pan in foil so no water leaks, and set aside.
• Make the crust: stir 1 1/2 cups graham cracker crumbs, 2 tbsp granulated sugar, a pinch of salt and 6 tbsp melted butter until like wet sand. Press firmly into the bottom (and slightly up the sides if you like) of the springform pan. Bake 8 to 10 minutes, then lower oven to 325°F (163°C) and let crust cool while you make the filling.
• Beat 24 oz room temperature cream cheese until smooth, then add 1 cup granulated sugar and 2 tbsp flour and beat again till blended. Scrape bowl a few times so no lumps, ok?
• Add 1 tsp vanilla, then add the 3 large eggs one at a time, mixing on low and just until combined after each. Dont overmix or you’ll trap air and get cracks.
• Fold in 1 cup sour cream, 1 tsp lemon juice and 1 tsp lemon zest until silky. Pour the filling into the cooled crust and smooth the top.
• Place the springform pan in a larger roasting pan and pour hot water into the roasting pan so it reaches about halfway up the sides of the springform (water bath). Bake at 325°F for 55 to 65 minutes until edges are set and center still jiggles a little. Turn oven off, crack the door and let cheesecake sit inside for 1 hour to cool slowly.
• While cheesecake cools/chills, make the blueberry topping: combine 2 cups fresh blueberries, 1/3 cup sugar and 1 tbsp lemon juice in a small saucepan. Mix 1 tbsp cornstarch with 1 to 2 tbsp cold water to make a slurry, stir into berries and simmer just until thickened, 3 to 5 minutes. Let cool completely.
• Make streusel: toss 3/4 cup flour, 1/2 cup packed light brown sugar, 1/2 cup rolled oats, 1 tsp cinnamon and a pinch of salt. Cut in 1/2 cup cold cubed butter with a pastry cutter or fingers until crumbly. Spread on a baking sheet and bake at 350°F for 12 to 15 minutes or until golden, stirring once. Cool so it stays crisp.
• Chill the cheesecake at least 4 hours or overnight. When ready to serve, spoon cooled blueberry topping over the chilled cheesecake and sprinkle the streusel on top just before serving so it stays crisp.
• Tip: run a hot knife between slices for clean cuts, store leftovers covered in the fridge up to 4 days.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 186g
• Total number of serves: 12
• Calories: 631kcal
• Fat: 41.6g
• Saturated Fat: 22.3g
• Trans Fat: 0.12g
• Polyunsaturated: 7.6g
• Monounsaturated: 11.7g
• Cholesterol: 84mg
• Sodium: 257mg
• Potassium: 121mg
• Carbohydrates: 57g
• Fiber: 2.3g
• Sugar: 36.9g
• Protein: 6.8g
• Vitamin A: 250IU
• Vitamin C: 2.9mg
• Calcium: 63mg
• Iron: 0.38mg