Name: Lemon Blueberry Crumble Cheesecake
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 16 oz (340 g) fresh blueberries; 3/4 cup (150 g) granulated white sugar; 2 tbsp (30 ml) lemon juice; 1 1/2 tsp vanilla extract; 2 tsp (5 g) cornstarch; 1/2 cup + 2 tbsp (125 g) granulated white sugar; 1/2 tbsp (5 g) lemon zest; 1/2 cup (112 g) unsalted butter, softened; 1/2 tsp vanilla extract; 1 1/4 cups (156 g) all-purpose flour, spooned and leveled; 1/4 tsp salt; 4 heaping cups (240 g) Nilla Wafers (about 68 cookies); 1/2 cup (112 g) unsalted butter, melted; 2 tbsp (25 g) granulated white sugar; 32 oz (907 g) cream cheese, softened at room temperature; 1 1/4 cups (250 g) granulated white sugar; 2 tbsp (16 g) cornstarch; 1/3 cup (82 g) sour cream, at room temperature; 3 tbsp (30 g) lemon zest; 1 tbsp (15 ml) vanilla extract; 3 eggs, at room temperature; 3 egg yolks, at room temperature; 3/4 cup (180 ml) heavy cream; 1/4 cup (34 g) powdered sugar; Fresh blueberries and lemon slices, for topping

Ingredients

Scale

16 oz (340 g) fresh blueberries
3/4 cup (150 g) granulated white sugar
2 tbsp (30 ml) lemon juice
1 1/2 tsp vanilla extract
2 tsp (5 g) cornstarch
1/2 cup + 2 tbsp (125 g) granulated white sugar
1/2 tbsp (5 g) lemon zest
1/2 cup (112 g) unsalted butter, softened
1/2 tsp vanilla extract
1 1/4 cups (156 g) all-purpose flour, spooned and leveled
1/4 tsp salt
4 heaping cups (240 g) Nilla Wafers (about 68 cookies)
1/2 cup (112 g) unsalted butter, melted
2 tbsp (25 g) granulated white sugar
32 oz (907 g) cream cheese, softened at room temperature
1 1/4 cups (250 g) granulated white sugar
2 tbsp (16 g) cornstarch
1/3 cup (82 g) sour cream, at room temperature
3 tbsp (30 g) lemon zest
1 tbsp (15 ml) vanilla extract
3 eggs, at room temperature
3 egg yolks, at room temperature
3/4 cup (180 ml) heavy cream
1/4 cup (34 g) powdered sugar
Fresh blueberries and lemon slices, for topping

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Instructions

Combine blueberries, sugar, lemon juice, vanilla, and cornstarch in a pot and cook until thickened.
Mix sugar with lemon zest, then add softened butter and vanilla. Stir in flour and salt until coarse crumbs form.
Process Nilla Wafers into crumbs, mix with melted butter and sugar, then press into a springform pan to form the crust.
Beat cream cheese, sugar, and cornstarch until smooth, then add sour cream, lemon zest, and vanilla. Gradually add eggs and yolks.
Layer cheesecake batter in the crust, alternating with blueberry jam, and top with crumble.
Bake in a water bath at 350°F (175°C) for about 1 hour and 15 minutes. Let cool and chill overnight.
Beat heavy cream with powdered sugar until stiff peaks form, and top cheesecake before serving.

Notes

Ensure ingredients are at room temperature for smooth mixing.
Using a water bath helps prevent cracks in the cheesecake.
For a gluten-free version, substitute with gluten-free cookies for the crust.

Author: Jesseca
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 450
Sugar: 25
Sodium: 300
Fat: 30
Saturated Fat: 18
Unsaturated Fat: 10
Trans Fat: 1
Carbohydrates: 40
Fiber: 2
Protein: 6
Cholesterol: 100