Introduction to Blueberry Crumble Cheesecake
Why is blueberry crumble cheesecake a must-try for young professionals?
If you’re a young professional juggling a busy career but still craving some delicious homemade treats, blueberry crumble cheesecake is your secret weapon. This dessert combines the rich, creamy texture of cheesecake with the fruity brightness of blueberries, all topped off with a crunchy crumble that makes each bite an adventure.
Picture this: You’ve had a long day, and the clock just hit 6 PM. Instead of reaching for that same old takeout, why not indulge in a slice of this cheesecake? Not only does it satisfy your sweet tooth, but it also impresses your friends when you host a small gathering. Plus, blueberries are rich in antioxidants, so you're treating yourself just a tad healthier!
Making this cheesecake is a straightforward process, making it a perfect weekend project. You can even involve friends or family members for some quality bonding, turning a simple recipe into a delightful social event.
For a more refined taste, consider pairing it with a refreshing sparkling water or herbal tea—perfect for unwinding after a hectic week! Get ready to add this blueberry crumble cheesecake to your list of dessert favorites; you definitely won’t regret it!
Ingredients for Blueberry Crumble Cheesecake
Creating the perfect blueberry crumble cheesecake starts with gathering the right ingredients. Let’s break it down into four essential components: the crust, the cheesecake filling, the blueberry filling, and the icing.
Crust and Topping
For a buttery and crumby texture, combine:
- 1 ¼ cups plus 3 tablespoons all-purpose flour
- ⅔ cup packed light brown sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- A pinch of ground nutmeg
- ½ cup unsalted butter, melted and cooled
- 3 tablespoons quick oats or rolled oats
This mixture forms a delightful base and crispy topping that beautifully contrasts with the creamy filling.
Cheesecake Filling
The heart of your cheesecake features:
- 22 oz brick cream cheese, at room temperature
- ¾ cup granulated sugar
- 3 large eggs
- ⅓ cup plain full-fat sour cream
- 2 teaspoons lemon juice
- 1 teaspoon pure vanilla extract
- 1 tablespoon all-purpose flour
Each ingredient plays a crucial role in achieving that velvety texture.
Blueberry Filling
Jazz up your cheesecake with a luscious blueberry layer made of:
- 2 ⅓ cups fresh or frozen blueberries
- 1 tablespoon granulated sugar
- 2 teaspoons all-purpose flour
- 1 teaspoon lemon juice
The blueberries add both color and tanginess, elevating the entire dessert.
Icing
Finish your masterpiece with a sweet touch using:
- ½ cup powdered confectioner’s sugar
- 2 teaspoons blueberry juice
- 1 teaspoon lemon juice
Drizzling this icing over the cheesecake gives it a polished look and adds a pop of flavor.
By gathering these ingredients, you’re one step closer to making that scrumptious blueberry crumble cheesecake you’ve been craving!
Step-by-Step Preparation of Blueberry Crumble Cheesecake
Making a blueberry crumble cheesecake might sound challenging, but I assure you it's easier than it seems. Follow these steps, and you'll be on your way to a decadent dessert that is sure to impress.
Preheat the Oven and Prepare the Springform Pan
Start by preheating your oven to 350°F (175°C). While that’s heating up, take a high-sided 8-inch springform pan, lightly grease the sides, and line the bottom with parchment paper. This ensures that your cheesecake comes out beautifully without sticking!
Make the Crumble Topping
In a medium bowl, combine 1 ¼ cups of flour, ⅔ cup of brown sugar, ½ teaspoon of salt, ½ teaspoon of cinnamon, and a pinch of nutmeg. Add ½ cup of melted butter (make sure it's cooled!) and mix until it resembles clumps. Set aside 1 ¼ cups of this mixture, then mix in 3 tablespoons of flour to create your crust. Keeping butter at room temperature prevents greasiness, ensuring your cheesecake is perfect!
Prepare the Crust
Press the crust mixture into the bottom and about an inch up the sides of your prepared pan. A glass can help flatten it evenly. Bake for 10-12 minutes until lightly golden. This step is important because it forms a solid base for your blueberry crumble cheesecake.
Create the Cheesecake Filling
In a large bowl, use an electric mixer to beat 22 oz of cream cheese until smooth. Gradually add ¾ cup of granulated sugar, then the eggs, mixing in one at a time. Keep it gentle to avoid air bubbles—these can lead to cracks! Mix in ⅓ cup sour cream, 2 teaspoons of lemon juice, and 1 teaspoon of vanilla before gently folding in 1 tablespoon of flour to thicken the batter.
Prepare the Blueberry Topping
In another bowl, toss 2 ⅓ cups of blueberries, 1 tablespoon of sugar, 2 teaspoons of flour, and 1 teaspoon of lemon juice. This creates a delightful layer of tangy sweetness that'll soak into your cheesecake!
Assemble the Cheesecake
Pour the cheesecake filling into the crust, gently layering the blueberry mix on top. Don't push the berries down too much—let them bob gently. Top this off with your crumble mixture.
Bake the Cheesecake
Bake your blueberry crumble cheesecake in the preheated oven for about 50 minutes. After that, turn off the oven and leave it in for another 15 minutes. This gentle approach helps keep it moist and prevents cracks.
Cool and Refrigerate
Transfer the cheesecake to a wire rack, using a knife to gently separate the edges from the pan. Let it cool completely before refrigerating for at least 4 hours—or better yet, overnight. Waiting really enhances the flavors!
Make the Glaze
When you're ready to serve, mix ½ cup of powdered sugar, 2 teaspoons of blueberry juice (pressed right from your berries), and 1 teaspoon of lemon juice for a lovely drizzling glaze.
Creating this blueberry crumble cheesecake can become a lovely tradition in your kitchen. You’ll enjoy every moment of making it—and the best part? Sharing it with friends and family who will love this unique twist on a classic dessert!
Variations on Blueberry Crumble Cheesecake
Exploring variations on the classic blueberry crumble cheesecake can elevate your dessert game. Here are two delightful twists that you will love!
Mixed Berry Crumble Cheesecake
Why stop at blueberries? Adding other berries like strawberries, raspberries, or blackberries can create a vibrant mixed berry crumble cheesecake. Just replace the blueberry filling with a blend of your favorite fruits! This combination brings a delightful medley of flavors and colors that will impress your guests.
Lemon Blueberry Cheesecake
If you’re craving something zesty, try a lemon blueberry cheesecake! Integrate fresh lemon zest into the cream cheese filling for a refreshing tartness that perfectly complements the sweetness of the blueberries. This citrusy note adds brightness, making every bite feel like summer.
Feel free to experiment and make these recipes your own!
Cooking Tips and Notes for Blueberry Crumble Cheesecake
Importance of Room Temperature Ingredients
Using room temperature ingredients is crucial when making blueberry crumble cheesecake. Softened cream cheese blends better, ensuring a smooth filling. Eggs that are at room temperature incorporate more easily, helping to achieve that creamy texture. Take a moment to set your ingredients out before you start, and you’ll see—this simple step makes a significant difference in the outcome of your cheesecake!
Avoiding Cheesecake Cracks
Cracks in your cheesecake can be heartbreaking! To prevent this, avoid overmixing your batter, which can introduce air bubbles that expand during baking. Instead, mix until just combined. Additionally, run a knife along the edges of the pan right after baking—this helps it release from the sides gently as it cools, reducing the chance of cracking.
Serving Suggestions for Blueberry Crumble Cheesecake
Best accompaniments
To elevate your blueberry crumble cheesecake, consider pairing it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The creaminess of the ice cream complements the rich cheesecake beautifully, while a sprinkle of lemon zest can add a refreshing contrast. For a hint of crunch, serve with a handful of toasted nuts or granola on the side.
Ideal occasions for serving
This delightful dessert is versatile enough for various occasions. Whether it’s a cozy family gathering, a birthday celebration, or a friendly potluck, blueberry crumble cheesecake will impress your guests. It also makes a great ending to a summer picnic or BBQ, bringing a touch of sweetness to outdoor festivities. For an elegant touch, serve it at a dinner party with a fresh fruit platter for a colorful presentation.
If you're looking for tips on the perfect occasions to enjoy this treat, Bon Appétit has some great ideas!
Time Breakdown for Blueberry Crumble Cheesecake
Preparation time
Get your ingredients ready and prepped in about 30 minutes. This includes making the crust, filling, and blueberry topping. Make sure your cream cheese is at room temperature for a smooth batter!
Baking time
The cheesecake requires approximately 1 hour to bake. This includes the initial bake for the crust and filling, followed by a cooling phase in the oven for that perfect texture.
Total time
From start to finish, allow yourself around 5 hours, which includes cooling and chilling time in the fridge. This is the best part because it allows the flavors to truly meld together, making each bite of your blueberry crumble cheesecake even more delightful!
For an easy time management tip, consider preparing this dessert the day before. That way, all you need to do before serving is drizzle the glaze and dig in!
Nutritional Facts for Blueberry Crumble Cheesecake
Calories
Indulging in a slice of this blueberry crumble cheesecake will set you back around 350 calories. While it’s a delightful treat, balancing it with lighter meals throughout your day is a smart strategy.
Carbohydrates
This creamy dessert contains approximately 45 grams of carbohydrates per serving. Most of these carbs come from the crust and the sugary blueberries that elevate the flavor profile and texture.
Protein
Rich and satisfying, each slice packs about 5 grams of protein, thanks mainly to the cream cheese and eggs. Pairing this cheesecake with a protein-rich beverage, like a glass of low-fat milk or a smooth protein shake, can enhance your meal’s nutritional profile.
For further information on nutrition and cheesecake varieties, check out sources like USDA Nutritional Data and Healthline.
FAQs about Blueberry Crumble Cheesecake
Can I use frozen blueberries?
Absolutely! Frozen blueberries work beautifully in your blueberry crumble cheesecake. Just be sure to thaw them first and drain any excess liquid to prevent your filling from becoming watery. This way, you can enjoy the delightful taste of blueberries any time of the year, even when fresh ones aren’t in season!
How can I store leftover cheesecake?
To keep your leftover blueberry crumble cheesecake delicious, cover it tightly with plastic wrap or transfer it to an airtight container. It will stay fresh in the refrigerator for up to five days. If you want to extend its shelf life, consider freezing slices for up to two months. Just remember to wrap each slice individually!
What’s the best way to serve cheesecake?
For the most delightful experience, serve your cheesecake chilled, topped with a drizzle of the blueberry glaze from the recipe. A sprinkle of fresh blueberries can also elevate its presentation. Pair it with a cup of coffee or herbal tea for a cozy dessert moment. You might also find it enjoyable to explore more serving options here.
Conclusion on Blueberry Crumble Cheesecake
In conclusion, this blueberry crumble cheesecake is not just a dessert; it’s an experience of creamy goodness paired with a delightful fruit topping and crunchy crumble. Perfect for gatherings or a delightful treat for yourself, we hope you enjoy baking this delicious masterpiece as much as we enjoyed sharing it!
Blueberry Crumble Cheesecake
Equipment
- 8-inch round springform pan
- medium bowl
- electric hand mixer
- Wire rack
- whisk
Ingredients
Crust and Topping
- 205 g all-purpose flour divided
- 145 g light brown sugar packed
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
- pinch ground nutmeg
- 113 g unsalted butter melted and cooled
- 20 g quick oats or rolled oats
Cheesecake Filling
- 625 g brick cream cheese at room temperature
- 150 g granulated sugar
- 3 large eggs at room temperature
- 80 ml plain full fat sour cream
- 10 ml lemon juice
- 5 ml pure vanilla extract
- 8 g all-purpose flour sifted to remove lumps
Blueberry Filling
- 300 g fresh or frozen blueberries
- 12 g granulated sugar
- 5 g all-purpose flour
- 5 ml lemon juice
Icing
- 60 g powdered confectioner's sugar
- 10 ml blueberry juice pressed from a handful of fresh or frozen blueberries
- 5 ml lemon juice
Instructions
Preparation
- Preheat your oven to 350°F. Lightly grease the sides of a high-sided 8-inch round springform pan and line the bottom with a round of parchment paper.
- Make the crumble topping. Combine 1 ¼ cups flour, brown sugar, salt, cinnamon and nutmeg in a medium bowl. Add cooled melted butter and stir to combine, then rub together with your hands until it forms clumps.
- Remove 1 ¼ cups and add the oats - this will be your crumble topping.
- Make the crust. Add 3 tablespoons flour to the main mixture and mix it in. Tip the mixture out into your prepared baking pan and press it evenly over the base and about 1-inch up the sides.
- Bake for 10-12 minutes until lightly golden. Reduce the oven temperature to 325°F.
- Make the filling. Cream the soft cream cheese in a large bowl on medium speed using an electric hand mixer until very smooth. Add sugar and mix until smooth and creamy.
- Blend in eggs one at a time, mixing until just combined after each addition. Mix in sour cream, lemon juice and vanilla on low speed until just combined, then mix in the flour.
- Make the blueberry topping. Combine blueberries, sugar, flour and lemon juice in a medium bowl and toss to combine.
- Assemble cheesecake. Pour the vanilla cheesecake batter into the pre-baked crust. Gently spoon the berries over top in an even layer and sprinkle the crumble topping over the berries.
- Bake for 50 minutes. Turn off the oven and leave it in for another 15 minutes.
- Transfer pan to a wire rack. Run a thin bladed knife around the edges of the pan to release the cheesecake from the sides. Let cool completely and then refrigerate for at least 4 hours or overnight.
- Make the glaze. Combine all glaze ingredients in a small bowl and whisk to blend evenly until smooth. Drizzle over the cheesecake and serve!
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