Description

A creamy, tangy cheesecake bursting with fresh blueberries and topped with a buttery cinnamon-spiced crumble. Perfect for summer gatherings or a special treat.

Ingredients

Scale

1 ½ cups graham cracker crumbs (about 150g)
5 tbsp unsalted butter (70g), melted
2 tbsp granulated sugar
3 (8 oz) packages cream cheese (680g), softened
1 cup granulated sugar (200g)
3 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
2 cups fresh blueberries (300g)
¾ cup all-purpose flour (90g)
½ cup light brown sugar (100g), packed
6 tbsp unsalted butter (85g), cold and cubed
½ tsp ground cinnamon

Instructions

Preheat your oven to 325°F (160°C). Grease the bottom and sides of your 9-inch springform pan with butter, then line the bottom with parchment paper.
In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until the texture resembles wet sand. Press this mixture firmly into the bottom of your pan. Refrigerate while preparing the filling.
In another bowl, combine flour, brown sugar, cinnamon, and cold butter cubes. Use your fingers or a pastry cutter to blend until you have pea-sized clumps. Refrigerate until needed.
Using a hand mixer on medium speed, beat the softened cream cheese until smooth and creamy (about 2 minutes). Gradually add sugar and continue beating until fluffy.
Add eggs one at a time, mixing gently after each. Stir in vanilla extract and lemon zest.
Fold in the fresh blueberries carefully with a spatula to avoid crushing them.
Pour the cheesecake filling over the chilled crust, smoothing the top with your spatula.
Sprinkle the crumble topping evenly over the filling.
Place your pan on a baking sheet to catch drips and bake for 60-70 minutes. The center will still jiggle slightly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes to prevent cracking.
Remove from the oven, let it cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
Run a knife around the edge of the pan before unlocking the springform. Slice with a hot, dry knife for clean cuts.
Serve plain or with a dollop of whipped cream and extra blueberries.

Notes

Use room temperature cream cheese for a smooth batter. Avoid overmixing after adding eggs to prevent cracks. Toss frozen blueberries in flour before folding in to reduce bleeding. Cool cheesecake gradually in oven with door slightly open to prevent cracking. Brush crumble topping with melted butter after baking for shine and flavor. Tent with foil if crumble browns too quickly.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of c
Calories: 320
Fat: 18
Carbohydrates: 35
Fiber: 2
Protein: 7

Keywords: blueberry cheesecake, crumble topping, summer dessert, easy cheesecake, fresh blueberries, cinnamon crumble, creamy cheesecake