Blueberry Dessert (Printable Version)
A perfect mix of smooth cheesecake, buttery crust, and fruity blueberries topped with a crumbly layer.
# Ingredients:
→ Cookie Base
01 -
75 g melted butter
02 -
2 tablespoons white sugar
03 -
250 g graham crackers or digestive biscuits
→ Berry Mixture
04 -
1 tablespoon plain flour
05 -
1 tablespoon sugar
06 -
2 teaspoons fresh lemon juice
07 -
300 g blueberries, fresh
→ Topping Crumble
08 -
70 g melted butter
09 -
110 g plain flour
10 -
80 g soft brown sugar
→ Filling
11 -
800 g room-temperature full-fat cream cheese
12 -
260 g white sugar
13 -
200 g sour cream (18%), at room temperature
14 -
1 ½ tablespoons cornflour
15 -
2 ½ teaspoons vanilla extract
16 -
4 large eggs
# Steps:
01 -
Warm up your oven to 160ºC / 325ºF. Get a 23 cm (9-inch) springform pan and line the bottom with parchment. Grind the crackers and sugar into fine crumbs using a food processor. Pour in the melted butter and pulse until it's all mixed. Spread this mixture inside your pan, pressing it evenly on the bottom and slightly up the edges. Bake it for 10 minutes and let it cool while keeping your oven on.
02 -
Toss the blueberries with sugar, flour, and lemon juice in a bowl. Stir until everything’s coated and set aside for later.
03 -
Throw the flour and brown sugar in a bowl. Mix in the melted butter using a fork, stirring until small, thick crumbs form. No visible flour should remain when done.
04 -
Beat the cream cheese with a handheld or stand mixer on low for a minute. Sprinkle in sugar and blend another minute. Scrape the sides of the bowl, then mix another 30 seconds. In a different bowl, whisk sour cream and cornflour together until smooth, then add to the cream cheese along with vanilla. Blend on low until creamy. Crack in eggs, two at a time, and mix until just combined. Scrape the bowl once more, then quickly mix again to smooth out everything.
05 -
Pour the creamy filling over the baked crust in the pan. Sprinkle the blueberry mixture over the top evenly, then cover it all with the crumble.
06 -
Boil some water. Place your springform pan inside a larger 30 cm (12-inch) cake pan, then put it all inside an even bigger roasting pan. Pour the boiling water into the roasting pan without letting it touch the cheesecake pan. Bake for 80–90 minutes until the center wobbles a bit. Once done, turn off the heat, slightly crack the oven door, and leave everything to cool for an hour.
07 -
Take the cheesecake pan out of the water setup and set it to cool fully on a rack for about an hour. After that, cover and pop it in the fridge for at least 6 hours—or overnight—for the best results before serving.
# Notes:
01 -
For best accuracy, it’s a good idea to weigh ingredients in grams. Baking works best when measurements are precise.