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Easy Berry Crumble Cheesecake with Fresh Blueberries

Baked fruit cheesecake · Party dessert or weekend treat · Creamy, buttery, and crumble-topped

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Servings: 12 slices
Course: Dessert
Cuisine: American-inspired
Calories: 639
Ingredients Method Notes

Ingredients
  

  • For the Cookie Crust
  • 250 g digestive biscuits or graham crackers
  • Use whichever is easier to find. Both make a sturdy buttery cheesecake base.
  • 2 tablespoons granulated sugar
  • Adds a little sweetness to the crust.
  • 75 g butter melted
  • Helps the crumbs hold together.
  • For the Blueberry Layer
  • 300 g fresh blueberries
  • Fresh berries work best because they release less liquid during baking.
  • 1 tablespoon granulated sugar
  • Lightly sweetens the berries.
  • 1 tablespoon all-purpose flour
  • Helps absorb extra berry juice.
  • 2 teaspoons lemon juice
  • Brightens the blueberry flavor.
  • For the Crumble Topping
  • 110 g all-purpose flour
  • 80 g dark brown sugar
  • Adds caramel-like flavor to the crumble.
  • 70 g butter melted
  • Creates the crumbly texture.
  • For the Cheesecake Filling
  • 800 g full-fat cream cheese room temperature
  • Full-fat cream cheese gives the cheesecake its creamy structure.
  • 260 g granulated sugar
  • 200 g sour cream room temperature
  • Adds smoothness and a gentle tang.
  • 1½ tablespoons cornstarch
  • Helps stabilize the filling.
  • 2½ teaspoons vanilla extract
  • 4 large eggs room temperature

Method
 

  1. Prepare the pan and oven
  2. Preheat the oven to 325°F / 160°C. Line the bottom of a 9-inch springform pan with parchment paper.
  3. Make the crust
  4. Add the biscuits or graham crackers and sugar to a food processor. Pulse until the mixture looks like fine crumbs. Pour in the melted butter and pulse again until evenly moistened.
  5. Press and bake the crust
  6. Press the crumb mixture firmly into the bottom of the pan and slightly up the sides. Use the bottom of a glass or measuring cup to compact it. Bake for 10 minutes, then let it cool while you prepare the toppings and filling.
  7. Prepare the blueberries
  8. In a small bowl, toss the blueberries with sugar and flour. Add the lemon juice and stir until the berries are evenly coated. Set aside.
  9. Make the crumble
  10. In another bowl, mix flour and dark brown sugar. Pour in the melted butter and stir with a fork until small crumbs form. Set aside.
  11. Mix the cheesecake filling
  12. Beat the cream cheese on low speed until smooth. Add the sugar and mix until creamy, scraping down the bowl as needed.
  13. Add sour cream, vanilla, and eggs
  14. In a small bowl, stir the sour cream and cornstarch together until smooth. Add it to the cream cheese mixture with the vanilla. Mix on low speed. Add the eggs two at a time, mixing gently just until combined.
  15. Assemble the cheesecake
  16. Pour the cheesecake filling over the cooled crust. Scatter the blueberry mixture over the top, then sprinkle the crumble evenly over the berries.
  17. Bake in a water bath
  18. Place the springform pan inside a larger cake pan or wrap the outside securely with layers of foil. Set it into a roasting pan and pour hot water around it to create a water bath. Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until the edges are set and the center has a slight wobble.
  19. Cool slowly
  20. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. Remove it from the water bath and let it cool to room temperature.
  21. Chill before serving
  22. Refrigerate the cheesecake for at least 6 hours, preferably overnight, before slicing. This helps the filling set cleanly.

Notes

  • Use room-temperature ingredients. Cream cheese, sour cream, and eggs blend more smoothly when they are not cold.
  • Mix on low speed. Too much air can cause cracks or a puffy texture.
  • Do not skip the chill time. Cheesecake needs several hours in the refrigerator to firm up properly.
  • Use fresh blueberries when possible. Frozen berries can release more moisture and may tint the filling.
  • Look for a slight wobble. The center should jiggle gently when the pan is nudged. It will continue to set as it cools.
  • Bake gently. A water bath helps protect the texture and keeps the cheesecake smooth.
  • Use a light-colored pan. Dark pans can brown the crust faster and may bake the edges more aggressively.