Blueberry Crumble Cheesecake
HS
🫐 Blueberry Crumble Cheesecake
Serves: 6
Prep time: 25 minutes
Baking time: 60 minutes
Chilling time: 4 hours
A fresh and creamy cheesecake with juicy blueberries and a golden, crunchy oat crumble topping — the perfect balance of smooth and crisp!
Ingredients:
Crust
130 g digestive biscuits
50 g unsalted butter
Filling
300 g cream cheese
90 g fine granulated sugar
2 eggs
70 g sour cream
1 tsp vanilla extract
10 g all-purpose flour
125 g blueberries
Crumble Topping
20 g unsalted butter
25 g light brown sugar
25 g flour
25 g oats
Pinch of salt
Instructions:
Preheat the oven to 150°C (300°F) and line a 18 cm springform pan with baking paper. Grease the sides lightly.
Finely crush the digestive biscuits. Melt the butter and mix it with the biscuit crumbs until evenly coated. Press the mixture firmly into the bottom of the springform pan to form a smooth base. Set aside.
Beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing until just combined.
Stir in the vanilla extract and sour cream. Finally, add 7–8 g of the flour (a little over half), mixing briefly until incorporated.
Toss the blueberries with the remaining flour so they are lightly coated (this helps prevent sinking). Gently fold the berries into the cheesecake batter.
Pour the filling over the biscuit base and smooth the top with a spatula.
In a small bowl, combine butter, brown sugar, flour, oats, and a pinch of salt. Rub together with your fingertips until crumbly. Sprinkle evenly over the cheesecake.
Bake for about 60 minutes at 150°C (300°F), until the edges are set but the center is still slightly wobbly.
Turn off the oven and let the cheesecake cool inside with the door slightly open. Once at room temperature, refrigerate for at least 4 hours (preferably overnight) to set completely.
Tip: Serve with a few extra fresh blueberries and a dusting of powdered sugar for a beautiful finish.
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