Blueberry Crumble Cheesecake
A rich, creamy baked cheesecake with a buttery biscuit base, glossy blueberry compote layer, and a golden oat crumble on top. Perfect for summer entertaining or any time you want a showstopping dessert with minimal fuss.
Equipment
- 9-inch springform pan
- Electric hand mixer
- Small saucepan
- Mixing bowls
Ingredients
- 200 g digestive biscuits, crushed
- 90 g unsalted butter, melted plus extra for greasing
- 500 g full-fat cream cheese room temperature
- 120 g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 150 ml sour cream
- 250 g fresh or frozen blueberries
- 2 tbsp cornstarch
- 3 tbsp sugar for blueberry layer
- 80 g plain flour
- 50 g rolled oats
- 60 g cold butter, cubed
- 40 g brown sugar
- 1 pinch cinnamon
Instructions
- Preheat the oven to 160°C (320°F). Grease a 9-inch springform pan and line the base with parchment paper.
- Make the base: Mix crushed biscuits with melted butter until it resembles wet sand. Press firmly into the pan base and chill for 15 minutes.
- Make the filling: Beat cream cheese and sugar on medium speed until smooth, about 2 minutes. Add eggs one at a time on low speed. Stir in vanilla and sour cream until just combined.
- Add filling: Pour over the chilled base and smooth the top.
- Make blueberry layer: Cook blueberries, 3 tbsp sugar, and cornstarch in a saucepan over medium heat for 5 minutes until thick. Cool for 10 minutes, then spoon over the filling.
- Make crumble: Rub cold butter into flour, oats, brown sugar, and cinnamon until rough clumps form. Scatter over the blueberry layer.
- Bake for 55 to 65 minutes until the center has a slight wobble. Turn off the oven, crack the door, and cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight before slicing and serving.
Notes
- Room temperature cream cheese is essential for a lump-free filling.
- Cool the blueberry compote before layering to avoid uneven baking.
- Keep crumble butter cold for the best texture.
- Store covered in the fridge for up to 4 days.
- Freezes well without crumble for up to 2 months.