Introduction
Welcome to a slice of heaven with this delightful Blueberry Crumble Cheesecake! Imagine a rich and creamy cheesecake filling, bursting with juicy blueberries, all nestled on a crunchy graham cracker crust. Topped with a golden crumble made from oats and brown sugar, this dessert is the perfect blend of textures and flavors. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cheesecake will leave your guests dreaming of seconds!
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups fresh blueberries
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon
- ½ cup brown sugar
- 1 cup rolled oats
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 4 hours 20 minutes (including chilling time)
Yield: 10 servings
Directions and Instructions
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared springform pan to form a crust.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
- Add the eggs one at a time, mixing on low speed after each addition just until combined.
- In another bowl, toss the fresh blueberries with lemon juice and set aside.
- Gently fold the blueberries into the cheesecake mixture and pour it over the crust in the springform pan.
- In a separate bowl, combine rolled oats, brown sugar, cinnamon, and melted butter to create the crumble topping.
- Sprinkle the crumble topping evenly over the cheesecake layer.
- Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly golden.
- Once baked, let the cheesecake cool at room temperature before refrigerating for at least 4 hours or overnight for best results.
- Carefully remove the sides of the springform pan and slice to serve.
Notes or Tips
For an extra pop of flavor, consider adding a touch of lemon zest to the cheesecake filling. If you prefer, you can substitute frozen blueberries for fresh, but be sure to thaw and drain them well before folding them into the mixture. For a richer taste, use full-fat cream cheese. And don’t skip the chilling step—this cheesecake is best when it’s had time to set in the fridge!
Cooking Techniques
This recipe includes a few key techniques to ensure your cheesecake turns out perfectly. Beating the cream cheese to a smooth consistency is essential for a lump-free filling. Adding the eggs one at a time and mixing at a low speed helps to keep the filling light and fluffy. When folding in the blueberries, be gentle to avoid breaking them up too much, which could change the texture and color of your batter.
FAQ
Can I use a different fruit for this cheesecake?
Absolutely! While blueberries are delicious, feel free to experiment with other berries like raspberries or strawberries.
How should I store any leftovers?
Store leftover cheesecake covered in the refrigerator for up to 4 days. It can also be frozen; just wrap it tightly and seal it in an airtight container.
Conclusion
This Blueberry Crumble Cheesecake is not just a treat for the taste buds, but a feast for the eyes as well! With its luscious layers and crunchy topping, it’s sure to impress anyone who gets a taste. So grab your ingredients and let’s make a dessert that’s perfect for sharing—and enjoying!