Cooked - Blueberry Crumble Cheesecake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Blueberry Crumble Cheesecake

10.0

1 ¾ cups graham cracker crumbs (161 grams)

3 tablespoons brown sugar (39 grams)

6 tablespoons unsalted butter (3 ounces)

1 cup granulated sugar (200 grams)

24 ounces (3 8-ounce packages) cream cheese, room temperature

¼ cup sour cream (61 grams)

¼ teaspoon salt

2 teaspoons vanilla extract (8 grams)

3 large eggs

¼ cup heavy cream (60 mL)

3 cups fresh blueberries (450 grams)

⅓ cup water (79 mL)

¼ cup granulated sugar (50 grams)

1 tablespoon cornstarch (7 grams)

½ teaspoon cinnamon (optional) (1 gram)

1 cup all-purpose flour (125 grams)

¼ cup granulated sugar (50 grams)

6 tablespoons brown sugar (75 grams)

2 teaspoons ground cinnamon (5 grams)

6 tablespoons unsalted butter, melted (3 ounces)

Preheat oven to 350F.
In a food processor, add graham cracker crumbs, butter and sugar. Pulse to combine all ingredients.
Add graham cracker crumb mixture to 8-inch springform pan with 3 inch high sides. Use the bottom of a glass to smooth out the graham cracker crumbs along the bottom and sides of the pan. Bake in preheated oven 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325F.
In a large skillet, add all ingredients for blueberry jam. Cook over medium heat, stirring frequently until mixture is thickened. Remove from heat and set aside. Allow jam to fully cool.
In a medium size bowl, combine all ingredients for crumble topping. Use a fork to claw/mix the ingredients together. Place in refrigerator to cool and firm up until ready to use.
P id=”instruction-step-7″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>6. Assemble. Add half the cheesecake batter to the cooled graham cracker crust. Dollop spoonfuls of cooled blueberry jam on top. Pour remaining cheesecake batter over top. Dollop spoonfuls of the remaining blueberry jam on top of cheesecake. Crumble the crumble topping over top of cheesecake.
P id=”instruction-step-8″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>7. Get the cheesecake ready to bake. Wrap the bottom and sides of the springform pan with aluminum foil. Place in a large roasting pan and add boiling hot water to bottom of pan so that it is 2 inches up the sides of the springform pan. You want to make sure the water is not higher than the aluminum foil covering.
P id=”instruction-step-9″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>6. Bake the cheesecake. In the preheated 325F oven, add the cheesecake/roasting pan and bake for 80-90 minutes. The center should jiggle slightly and the edges should be set. Prop the oven door open and allow the cheesecake to sit in the warm oven for 1 hour to cool.
P id=”instruction-step-10″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>7. Allow the cheesecake to sit in fridge for 4 hours or overnight, covered, before serving. Enjoy!

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Celebration🎉Special Occasion

Season☀️Summer

DifficultyMedium ⏰ 1h

Created 120 weeks ago

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