Blueberry crumble cheesecake
Introducing another crowd-pleaser to your party and this is a dessert which you can definitely prepare in advance.
Jump to RecipeExtra-creamy cheesecake is bursting with blueberries and golden brown crumbles on top of the cake, this combination is perfect that makes the whole cheesecake so flavourful and delicious! Among so many different kinds of berries, blueberries are the most compatible fruits that go really well with cheesecake, which is why I added a lot of fresh blueberries into the cheesecake filling.
To summarise the taste of this elegant treat, the crumbles are buttery and crispy, the cheesecake is rich but not too dense, whereas the blueberry keeps bursting every time you bite into the cheesecake filling. What are you waiting for, check out my recipe below!
Blueberry crumble cheesecake
Ingredients
Base (Bottom layer)
- 20 g Unsalted butter
- 80 g Digestive biscuits
Cheesecake
- 30 g Sugar
- 15 g Cake flour
- 140 g Blueberries
- 2 tsp Lemon juice
- 200 g Cream cheese
- 200 ml Double cream
- 2 Large eggs
Crumbles
- 20 g Unsalted butter
- 35 g Cake flour
- ½ tsp Salt
- 15 g Sugar
- 35 g Ground almonds
Instructions
Base
- Put 80g Digestive biscuits into a food bag and use a rolling pin to break it into pieces.
- Add 20g melted butter into the food bag from Step 1 and hand press it from the outer layer to make it sticky.
- Transfer the biscuit mixture into a cake tin (15cm diameter) and press it against the bottom tin using the back of the spoon.
- Place the cake tin in the fridge to cool it for 20 minutes.
Cheesecake
- Add 200g cream cheese, 30g sugar, 200ml double cream, 2 large eggs into a mixing bowl and stir thoroughly.
- Sift 10g cake flour on top of the batter (from Step 7) and whisk it until the mixture becomes sticky.
- Add grated lemon zest (from 1 lemon) and 2tsp of lemon juice. (Adjust the sourness according to your preference!)
- Pour the mixtures from Step 9 into the cake tin on top of the biscuit layer and cool it for 30 minutes.
Crumbles
- Add 35g ground almonds, 35g cake flour, 15g sugar, and 1/2 tsp salt into a mixing bowl.
- Cut 20g unsalted butter into small pieces and pinch it into tiny crumbles in the mixing bowl (from Step 11).
Final layer
- Add 140g blueberries into the cheesecake.
- Spread the crumbles on top of the blueberry layers.
- Bake the cheesecake in the oven preheated to 190 °C for 30 – 35 minutes.
Decoration
- Decorate your cheesecake with icing sugar and it is ready to be served!