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Lemon Blueberry Crumble Cheesecake

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This Lemon Blueberry Crumble Cheesecake is a delightful blend of creamy cheesecake and vibrant blueberries, topped with a crunchy crumble. It’s a perfect dessert that brings sunshine to any occasion.

Ingredients

Scale
  • 16 oz (450 g) full-fat cream cheese, softened
  • ¾ cup (150 g) granulated sugar
  • 3 large eggs, room temperature
  • Zest of 2 fresh lemons
  • ¼ cup (60 ml) fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup (150 g) fresh blueberries
  • ½ cup (115 g) unsalted butter, softened
  • ½ cup (100 g) granulated sugar
  • 1 ½ cups (190 g) all-purpose flour
  • Pinch of salt

Instructions

  1. First, preheat your oven to 325°F (160°C) to ensure it’s hot and ready for baking.
  2. In a mixing bowl, combine the softened butter (½ cup), granulated sugar (½ cup), all-purpose flour (1 ½ cups), and a pinch of salt. Use your hands or a fork to mix until the mixture resembles coarse crumbs. This should take about 3-5 minutes.
  3. Press about two-thirds of this crumb mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Make sure to pack it tightly, as this will support your cheesecake. Chill the crust in the refrigerator while you prepare the filling.
  4. In another mixing bowl, beat the softened cream cheese (16 oz) with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Avoid overmixing to prevent air bubbles.
  5. Gradually add in the granulated sugar (¾ cup), mixing until combined. Add the eggs (3 large) one at a time, mixing gently after each addition just until incorporated. The mixture should be smooth without lumps.
  6. Stir in the lemon zest (from 2 lemons), fresh lemon juice (¼ cup), and vanilla extract (1 tsp) until well combined, creating a fragrant filling.
  7. Carefully fold in the fresh blueberries (1 cup), making sure they remain whole and evenly distributed throughout the batter.
  8. Pour the cheesecake filling over the chilled crust, spreading it evenly with a spatula. This should be done gently to avoid disturbing the crust.
  9. Sprinkle the reserved crumble mixture evenly over the top of the cheesecake filling. Make sure to cover the surface completely for that crunchy topping.
  10. Place the springform pan in the preheated oven and bake for 50-60 minutes. The edges should be set, but the center will still have a slight wobble. This indicates it’s perfectly baked. To prevent cracks, you can leave the oven door slightly ajar as it cools.
  11. Once baked, turn off the oven and let the cheesecake cool gradually in the oven for about 30 minutes. This helps to prevent cracking.
  12. After cooling, transfer the cheesecake to room temperature for an additional 30 minutes before refrigerating it for at least four hours or overnight to fully set.

Nutrition

Keywords: Make sure all your ingredients, especially the cream cheese and eggs, are at room temperature to ensure a smooth, lump-free filling. A common mistake is overbaking the cheesecake; it should have a slight wobble in the center when you take it out.

Find it online: https://mamablueberry.com/lemon-blueberry-crumble-cheesecake/