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Blueberry Crumble Cheesecake

Prep Time: 15 mins
Cook Time: 75 mins
Total Time: 90 mins
This creamy, velvety cheesecake base is infused with the subtle sweetness of blueberries, topped with perfectly crunchy, crumbly crust that adds a satisfying texture to each bite.


  • 8 inch removable cake pan
  • Parchment paper
  • Large mixing bowl
  • Hand mixer
  • Silicon spatula
  • Piping bag (or ziplock bag)
  • Scale


For crust 

  • 135 g digestive biscuit (finely crushed)
  • 20 g granulated sugar
  • 63 g salted butter (melted)

For cheesecake 

  • 413 g cream cheese (room temperature)
  • 110 g eggs
  • 149 g granulated sugar
  • 70 g sour cream
  • 30 g mascarpone
  • 1 + 1/4 tsp vanilla bean paste (you can use vanilla extract as well)
  • 210 g heavy whipping cream
  • 15 g corn starch
  • 30 g fresh blueberry

For blueberry sauce 

  • 110 g granulated sugar
  • 290g frozen blueberry
  • 1/2 juice of whole lemon
  • 6 g corn starch
  • 15 g water

For crumble 

  • 87 g cold salted butter (cubed)
  • 60 g granulated sugar
  • 110 g all-purpose flour
  • 43 g almond flour
  • 1/2 tsp baking powder


For crust 

  1. Pre-heat your oven to 302°F (150°C). Grease and line your baking pan with parchment paper.
  2. In a large mixing bowl, add crushed digestive biscuits, granulated sugar and melted butter.
  3. Using a spatula, stir until well-combined. Transfer biscuit mixture to your lined baking pan.
  4. Used the bottom of a drinking glass to press the biscuit mixture until its flattened out.
  5. Bake at 302°F (150°C) for 10 minutes, remove from oven and set aside.

For blueberry sauce 

  1. In a medium pot, add frozen blueberries, granulated sugar and lemon juice.
  2. On medium-low heat, stir continuously for 10-15 minutes.
  3. In a bowl, add cornstarch and water. Mix until the cornstarch dissolves. Then slowly pour the cornstarch mixture into the saucepan containing the blueberry sauce, while continuously stirring.
  4. Continue to stir on medium-heat for approximately 3 minutes, then remove from heat.

For crumble 

  1. In a large mixing bowl, add almond flour, all-purpose flour, granulated sugar, and baking powder. Use a whisk to mix together.
  2. Add cubed butter to the mixture, using your hand to mix the flour mixture and butter together until well-combined.
  3. Store mixture in the refrigerator for later use.

For cheesecake 

  1. Pre-heat the oven to 350°F (176°C).
  2. In a large mixing bowl, add heavy whipping cream, granulated sugar and cornstarch. Using a hand-mixer on medium-speed, beat until well-combined.
  3. Add sour cream, mascarpone, and vanilla bean paste to the mixture. Use hand-mixer on medium-speed to beat until fluffy and well-combined (make sure to constantly scrape the bowl with silicone spatula).
  4. Add eggs to the mixture, continue to beat on medium-speed until well-combined. Add heavy whipping cream, with hand mixer beat on medium speed, beat until cheesecake mixture is smooth and well-combined. Add fresh blueberry, and fold until well-combined.
  5. Pour cheesecake batter into lined pan with baked crust.
  6. Add the blueberry sauce to a piping bag (you can use ziplock bag as well) cut the tip and pipe the sauce on top of the cheesecake batter. Then, use a butter knife to spread the sauce evenly.
  7. Remove the crumble mix from the refrigerator, and sprinkle crumble on top of the blueberry sauce, and spread evenly.
  8. Bake at 350°F (176°C) for 33 minutes. After 33 minutes, turn off the oven, and leave cheesecake in oven for 1 hour to set. After 1 hour, remove the cheesecake from the oven and let cool for 15 minutes at room temperature, then place in the refrigerator to cool for a minimum of 3-5 hours, but overnight is best.

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