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The Boat Shed Kitchen

Blueberry Crumble Cheesecake

This Blueberry Crumble Cheesecake combines a buttery cookie crust, a rich and velvety cheesecake filling, sweet-tart blueberries, and a golden crumble topping. Baked in a water bath for the perfect texture, it’s a show-stopping dessert ideal for special occasions—or any time you want to impress.
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Prep Time 35 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings: 12
Calories: 480
Ingredients Method Notes

Ingredients
  

Cookie Crust
  • 250 g digestive or graham crackers
  • 2 tbsp granulated sugar
  • 75 g butter
Blueberries
  • 300 g fresh blueberries
  • 1 tbsp granulated sugar
  • 1 tbsp all-purpose flour
  • 2 tsp lemon juice
Crumble
  • 110 g all-purpose flour
  • 80 g dark brown sugar
  • 70 g butter
Cheesecake Filling
  • 800 g full-fat cream cheese room temp
  • 260 g granulated sugar
  • 200 g sour cream 18%, room temp
  • 1½ tbsp cornstarch
  • 2½ tsp vanilla extract
  • 4 large eggs

Method
 

  1. Preheat oven to 160ºC / 325ºF. Line a 9-inch springform pan with parchment.
  2. Pulse crackers and sugar. Mix with melted butter.
  3. Press into pan and up the sides. Bake 10 min. Cool.
  4. In a bowl, toss blueberries with sugar, flour, and lemon juice.
  5. In another bowl, mix flour and brown sugar.
  6. Add melted butter and stir until crumbly.
  7. Beat cream cheese 1 min. Add sugar, mix 1 min. Scrape and mix again.
  8. See full steps with tips & photos → https://theboatshedcafe.com/blueberry-crumble-cheesecake/

Notes

  • Use room-temperature dairy for the creamiest texture.
  • The water bath prevents cracks and keeps the cheesecake silky.
  • Frozen blueberries can be used—toss from frozen and add a few extra minutes to the bake time.