One of my all time favorite cheesecake recipes is this blueberry crumble cheesecake. It’s a golden oldie but I make it quite often and I’ve been known to eat three slices in one day. It is just that good! I’m not the only one who likes it either as my visitors tend to rave over this blueberry cheesecake all the time too!
It’s also a great cheesecake to freeze any leftovers but I’ll get to that later. Let me first tell you what you need to make this blueberry crumble cheesecake: (always check the recipe card for full details)
And of course, you’ll need the ingredients for the crumble as well: butter, sugar, flour, oatmeal and a pinch of salt.
Making the cheesecake starts with making the buttery crumble for the base layer. You first crumble all the cookies. This is easiest to do in a food processor. Mix it with the melted butter and press it firmly into your springform pan or cheesecake pan. Of course the baking pan is first prepared with a lining of parchment paper and make sure to also butter the sides of the pan. Nothing worse than a cheesecake that sticks to the pan after you’ve baked it.
Once that is done you move on to the creamy cheesecake filling. You can do this in a large bowl but it helps to make this in the bowl of a stand mixer with the paddle attachment or whisk attachment. First mix the cream and sugar together until smooth. Add the eggs one by one until fully incorporated.
Mix vanilla extract and sour cream in and finish with the flour. It’s just a little bit but it helps to stabilize the filling. The remaining flour you mix in with the juicy blueberries. This will help them stay in the batter without all sinking to the bottom. It also helps to pick blueberries that are not too big. Small ones tend to ‘float’ better. Mix the blueberries with the rest of the batter and fold it through.
Pour the mixture on top of your buttery crust and smooth the top with a spatula.
The only thing you need for making the crumble are your hands. You add butter, sugar, flour, oatmeal and a little pinch of salt into a medium bowl and use your fingers to make a crumble with this. Sprinkle this over the top of the cheesecake batter and place in the oven for about an hour or until golden brown.
I generally don’t use a hot water bath for this recipe as I find it works fine without. Check all my tips for baking the perfect cheesecake here. It’s all about controlling the temperature of the oven for the best result. Once the hour has past turn the oven off and set the oven door open slightly so the heat can escape.
Once cooled down this is really the perfect dessert for all and any special occasion.
If it is not blueberry season you can also make this with frozen blueberries. But do make sure to defrost the berries first and drain any excess moisture as that will have an effect on the texture of the filling.
You can store the cheesecake in an airtight container in the fridge for 3-4 days or freeze in slices. For slicing make sure to use a sharp knife and it also helps to warm the knife under hot water before slicing.
You can use just about any kind of cookie you prefer. It helps to use a cookie that doesn’t have additional ingredients like chocolate chip cookies. Plain cookies like digestive biscuits, ginger cookies or something similar are ideal.
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