Blueberry Crumble Cheesecake

Part 1 / 2: Crust, Blueberry Layer & Crumble Topping

Ingredients

• 90g Digestive biscuits
• 2 tsp Brown sugar
• ¼ tsp Cinnamon
• 30g (25g) Unsalted butter, melted
• 100g Fresh blueberries
• 1 tsp Granulated sugar
• 1 tsp (40g) All-purpose flour
• ¾ tsp Lemon juice
• 30g Dark brown sugar
• 1 tbsp Quick oats

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Steps

1. Preheat oven to 160°C (320°F). Wrap a 6-inch springform pan tightly with aluminium foil. Line the bottom with parchment paper.
2. Crush 90g digestive biscuits into fine crumbs. Mix with 2 tsp brown sugar and ¼ tsp cinnamon. Add melted 30g (25g) unsalted butter until combined. Press firmly into the pan's bottom.
3. Bake for 10 minutes. Cool. Reduce oven to 150°C (302°F).
4. (Blueberry Layer) Combine 100g fresh blueberries, 1 tsp granulated sugar, and ¾ tsp lemon juice in a skillet. Cook over medium heat for 3-5 minutes until berries soften and release juice.
5. Sprinkle 1 tsp 1 tsp (40g) all-purpose flour over them and cook for 1 more minute, stirring, until thickened. Spread on a plate to cool completely.
6. (Crumble Topping) Mix 1 tsp (40g) all-purpose flour, 30g dark brown sugar, and 1 tbsp quick oats. Rub in the cold 30g (25g) unsalted butter, cubed, with your fingers until crumbly. Refrigerate.

Part 2 / 2: Cheesecake Filling & Assembly

Ingredients

• 300g Cream cheese, room temperature
• 95g Granulated sugar
• 1 tsp Lemon zest
• 75g Sour cream, room temperature
• 2 tsp Cornstarch
• 1 tsp Vanilla extract
• 1 Large egg, room temperature
• 1 Egg yolk, room temperature

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Steps

1. Beat 300g cream cheese until smooth. Add 95g granulated sugar and 1 tsp lemon zest; beat until combined. Mix in 75g sour cream, 2 tsp cornstarch, and 1 tsp vanilla extract. Add the 1 large egg and 1 egg yolk, mixing on low until just combined.
2. Pour ⅔ of the filling over the crust. Dollop the cooled blueberries over the top. Cover with remaining filling. Sprinkle the chilled crumble evenly over everything.
3. Place the foil-wrapped pan into a roasting pan. Place in the oven, then carefully pour hot water into the roasting pan until it comes halfway up the cheesecake pan. Bake for 55-70 minutes, until the edges are set but the center jiggles slightly.
4. Turn the oven off. Crack the door open and let the cheesecake cool inside for 1 hour. Remove from the water bath and run a knife around the edge. Cool completely on a rack.
5. Refrigerate for at least 8 hours or overnight before serving.