Description
Indulge in a luscious Blueberry Crumble Cheesecake that combines the creamy richness of cheesecake with the sweet-tart burst of blueberries, all topped with a crunchy crumble.
Ingredients
Digestive biscuits
full-fat cream cheese
sour cream
eggs
fresh blueberries
Instructions
- Preheat your oven to 325°F (160°C) and prepare a springform pan.
- Crush the Digestive biscuits and mix with melted butter to form the crust, then press it into the bottom of the pan.
- In a large bowl, beat the room temperature cream cheese until smooth, then add sour cream and mix until combined.
- Add eggs one at a time, mixing gently after each addition, then fold in fresh blueberries.
- Pour the cheesecake filling over the crust and smooth the top.
- Bake in the preheated oven for 30 minutes, or until the edges are set and the center has a slight jiggle.
- Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours or overnight.
- Serve chilled, optionally topped with extra blueberries or crumble.
Notes
Ensure all dairy products are at room temperature for a smoother batter. Fresh blueberries give the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
Keywords: Blueberry Crumble Cheesecake, dessert, cheesecake, blueberries, baking