Blueberry Crumble Cheesecake with Cookie Crust and Streusel
Creamy cheesecake layered with juicy blueberries and buttery crumble over a crunchy cookie base. Perfect for dessert lovers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at yummygusto.com.
Cooking tools:
- Springform pan
- Food processor
- Hand mixer
- Stand mixer
- Sifter
- Cooling rack
- Oven
- Refrigerator
- Freezer
- Mixing bowl
- Fork
- Spatula
- Glass
- Parchment paper
- Aluminum foil
- Baking pan
- Chef's knife
- Plastic wrap
- Airtight container
Ingredients
- 250 g digestive or graham crackers, finely crushed
- 2 tablespoons granulated sugar
- 75 g unsalted butter, melted
- 300 g fresh blueberries
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons lemon juice
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g unsalted butter, melted
- 800 g full-fat cream cheese, room temperature
- 260 g granulated sugar
- 200 g sour cream 18%, room temperature
- 1 1/2 tablespoons cornstarch
- 2 1/2 teaspoons vanilla extract
- 4 large eggs
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