Description
This Lemon Blueberry Crumble Cheesecake boasts a perfect blend of creamy cheesecake, fresh blueberries, and a crumbly topping. Ideal for gatherings, it’s easy to prepare and offers a delightful balance of flavors that will impress family and friends.
Ingredients
Scale
- 16 oz (340 g) fresh blueberries
- 3/4 cup (150 g) granulated white sugar
- 2 tbsp (30 ml) lemon juice
- 1 1/2 tsp vanilla
- 2 tsp (5 g) cornstarch
- 1/2 cup + 2 tbsp (125 g) granulated white sugar
- 1/2 tbsp (5 g) lemon zest
- 1/2 cup (112 g) unsalted butter, softened
- 1/2 tsp vanilla
- 1 1/4 cups (156 g) all purpose flour, spooned and leveled
- 1/4 tsp salt
- 4 heaping cups (240 g) Nilla Wafers, about 68 cookies
- 1/2 cup (112 g) unsalted butter, melted
- 2 tbsp (25 g) granulated white sugar
- 32 oz (907 g) cream cheese, softened at room temperature
- 1 1/4 cups (250 g) granulated white sugar
- 2 tbsp (16 g) cornstarch
- 1/3 cup (82 g) sour cream, at room temperature
- 3 tbsp (30 g) lemon zest
- 1 tbsp (15 ml) vanilla
- 3 eggs, at room temperature
- 3 egg yolks, at room temperature
- 3/4 cup (180 ml) heavy cream
- 1/4 cup (34 g) powdered sugar
- fresh blueberries and lemon slices, for topping
Instructions
- To make the blueberry jam, combine blueberries, sugar, lemon juice, vanilla, and cornstarch in a medium pot. Cook over medium heat for 20-23 minutes until thick, smashing some blueberries halfway. Cool completely.
- For the crumble, mix sugar and lemon zest in a bowl; rub together to release flavor. Beat in butter and vanilla until fluffy. Stir in flour and salt until coarse crumbs form. Refrigerate while preparing cheesecake.
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan with tinfoil to prevent water seepage during the baking process. Ground Nilla Wafers in a food processor, combine with melted butter and sugar, and press into the pan. Bake the crust for 10 minutes and cool.
- In a stand mixer, beat cream cheese, sugar, and cornstarch for 2 minutes until smooth. Mix in sour cream, lemon zest, and vanilla. Mix in eggs and yolks one by one, not overmixing the batter. Pour half of this mixture into the cooled crust, add half the blueberry jam, swirl, then add the remaining batter and top with the rest of the jam and sprinkle the crumble on top.
- Place the springform pan in a large roasting pan and pour boiling water around it. Bake for 1 hour and 15 minutes, covering with foil if the top browns too quickly. After baking, turn off the oven and leave the door ajar to cool for an hour before removing from the oven. Cool completely on the counter, then refrigerate for at least 8 hours or overnight.
- For whipped cream, beat heavy cream and powdered sugar until stiff peaks form. Pipe whipped cream on the cooled cheesecake, and garnish with blueberries and lemon slices.
Notes
Ensure the cream cheese is softened to avoid lumps in the batter.
For a richer flavor, consider adding a tablespoon of additional lemon juice to the jam.
Use a toothpick to check if the cheesecake is done – it should come out clean.
Allow the cheesecake to cool completely before refrigerating for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 30g
- Sodium: 270mg
- Fat: 37g
- Saturated Fat: 23g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 150mg