Description
Lemon Blueberry Crumble Cheesecake is a luscious dessert combining creamy cheesecake, zesty lemon, fresh blueberries, and a crunchy buttery crumble topping. It offers a perfect balance of tart and sweet flavors with a velvety texture and satisfying crispness, making it ideal for casual or celebratory occasions.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Crumble Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, softened
- Optional: 2 tablespoons sour cream or heavy cream
Instructions
- Prepare the Crust: Melt the butter and combine it with graham cracker crumbs in a bowl until the mixture resembles wet sand. Press this firmly and evenly into the bottom of a springform pan to form the crunchy crust base.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar, then eggs one at a time. Stir in lemon zest, lemon juice, and vanilla extract, mixing gently but thoroughly, scraping the sides to ensure a smooth, lump-free texture.
- Fold in Blueberries: Carefully fold fresh blueberries into the cream cheese mixture, distributing them evenly while being gentle to prevent the berries from bruising and coloring the batter blue.
- Prepare the Crumble Topping: Mix flour, sugar, salt, and softened butter until pea-sized clumps form. Add sour cream or heavy cream if using, to add moisture and silkiness to the crumble.
- Assemble and Bake: Pour the cheesecake filling over the prepared crust evenly. Sprinkle the crumble topping evenly over the batter. Bake in a preheated oven at 325°F (160°C) for 50 to 60 minutes, or until the center is just set with a slight jiggle.
- Cool and Chill: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or preferably overnight to fully set and enhance the flavors.
Notes
- Bring cream cheese and eggs to room temperature before mixing for a smooth, lump-free filling.
- Use fresh blueberries instead of frozen to avoid excess moisture.
- Mix batter just until combined to prevent cracking caused by overmixing.
- Consider baking with a water bath or placing a pan of water in the oven to keep the cheesecake moist and crack-free.
- Press crust firmly and evenly to avoid crumbling when sliced.
- Allow cheesecake to cool slowly to room temperature before chilling for best flavor and texture.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cheesecake)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg