Easy blueberry crumble cheesecake

I am a huge fan of cheesecake. I love the airy, fluffy taste of cotton cheesecake, the creaminess of Basque cheesecakes. And not to mention the OG cheesecake, which is dense and rich – always a guilty pleasure. 

With this recipe, you can make store-quality cheesecake topped with golden crunchy crumbles. The blueberry crumble cheesecake contains juicy blueberries that burst at each bite. It is rich, smooth, sweet, and refreshing at the same time. 

This recipe does not require complex techniques like water bathing or “beating egg whites until peaks form”. You won’t even need heavy cream or sour cream, which is normally used to make a classic cheesecake. 

Ingredients for one 4-6 inch shallow baking dish
Graham cracker crust

  • 50g Graham cracker crumbs
  • 20g melted butter
  • pinch cinnamon optional
  • 1/2tsp sugar optional

Process graham crackers into fine crumbs with food processor or rolling pin. Combine with melted better, stir to mix. Transfer mixture to the baking pan (I used 14x14x4cm baking dish), spread out evenly, press down with a spoon. Chill in the fridge.

Crumble topping

You need flour, sugar, butter, 10g each. Combine and mix flour and sugar, add cubed cold butter. Work with your fingers until coarse clumps form. 

The cheesecake filling

  • 130g cream cheese
  • 1 large egg
  • 40g sugar
  • 5g cornstarch
  • 40-50g blueberries
  • zest of half a lemon
  • Combine softened cream cheese and sugar, whisk until smooth. Then whisk in egg and cornstarch, the batter should be smooth. Toss in zest of lemon. Pour batter into the baking sheet with Graham cracker crust, bake at 180 C for 5 min.
  • Add the blueberries to the cheesecake batter, top with crumble topping. Continue baking for about 30 min. The crumble topping is golden crispy. 
  • Completely let blueberry crumble cheesecake cool, then refrigerate overnight. I recommend consuming within 1-2 day(s) so the crumble topping remains crunchy.

Apple crumble cheesecake

To make apple version: peel and dice an apple, combine with lemon juice, sugar (2-3tsp each) in a non stick pan. Cook over medium low heat until the apple becomes soft and shrinks in size (to get rid of some moist inside). You can use uncooked apple, but its moist might affect the texture of the cheesecake.

Chinese version

The easiest pumpkin cheesecake

Tiramisu Basque cheesecake 提拉米苏芝士蛋糕

Earl Grey Mille Crepe Cake

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