Description
A delectable dessert blending creamy cheesecake with juicy blueberries and a crumbly topping.
Ingredients
Scale
- 250 g digestive or graham crackers
- 2 tablespoons granulated sugar
- 75 g butter (melted)
- 300 g fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons lemon juice
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter
- 800 g full-fat cream cheese (room temperature)
- 260 g granulated sugar
- 200 g sour cream
- 1½ tablespoons cornstarch
- 2½ teaspoons vanilla extract
- 4 large eggs
Instructions
- Prepare the Crust: Crush the crackers and mix with sugar and butter. Press into a springform pan.
- Blueberry Filling: Toss blueberries with sugar, flour, and lemon juice. Spread over the crust.
- Make the Crumble: Mix flour, brown sugar, and butter until crumbly. Sprinkle over blueberries.
- Cheesecake Filling: Beat cream cheese, sugar, sour cream, cornstarch, and vanilla until smooth. Add eggs one at a time.
- Bake: Pour filling over layers. Bake at 160°C (320°F) for about 60 minutes until slightly jiggly. Cool and refrigerate for at least 4 hours.
Notes
For best results, use room temperature ingredients and avoid overmixing the cheesecake filling.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 22g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg