Blueberry crumble cheesecake
Who is on a cheesecake spree? Why not master baking this cheesecake recipe for your loved one? Leave me a comment if you have any questions!
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!