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Lemon Blueberry Crumble Cheesecake

Lemon Blueberry Crumble Cheesecake
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Lemon Blueberry Crumble Cheesecake is a delightful dessert combining the tangy zest of fresh lemons with juicy blueberries, all set on a rich buttery crumble crust. This easy-to-make cheesecake features a creamy filling, a crunchy crumble topping, and vibrant fruit flavors, perfect for any occasion from casual family dinners to elegant celebrations.

Ingredients

Scale

Cheesecake Filling

  • 16 oz (450 g) full-fat cream cheese, softened
  • ¾ cup (150 g) granulated sugar
  • 3 large eggs, room temperature
  • Zest of 2 fresh lemons
  • ¼ cup (60 ml) fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup (150 g) fresh blueberries

Crust and Crumble Topping

  • ½ cup (115 g) unsalted butter, softened
  • ½ cup (100 g) granulated sugar
  • 1 ½ cups (190 g) all-purpose flour
  • Pinch of salt

Instructions

  1. Prepare the Crust and Crumble: Combine the softened butter, granulated sugar, all-purpose flour, and a pinch of salt in a bowl to form a crumbly dough. Press about two-thirds of this mixture firmly into the bottom of a springform pan to create the crust. Reserve the remaining dough for the crumble topping. Chill the crust in the refrigerator while preparing the filling.
  2. Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar, mixing gently. Add eggs one at a time, beating until just combined after each addition. Stir in lemon zest, fresh lemon juice, and vanilla extract. Carefully fold in fresh blueberries, ensuring they remain whole and evenly distributed.
  3. Assemble and Add Crumble Topping: Pour the cheesecake filling over the chilled crust, spreading it evenly. Sprinkle the reserved crumble dough evenly over the top of the filling, covering the surface completely for a crunchy topping.
  4. Bake to Perfection: Preheat the oven to 325°F (160°C). Bake the cheesecake for 50-60 minutes, until the edges are set but the center still slightly wobbles when gently shaken. To prevent cracks, you may leave the oven door slightly open during the cooling process.
  5. Chill Before Serving: Allow the cheesecake to cool gradually at room temperature, then refrigerate for at least four hours or overnight to fully set and meld flavors.

Notes

  • Use room temperature cream cheese and eggs for a smooth batter without lumps.
  • Gently fold in blueberries to prevent bruising and maintain their shape.
  • Cool the cheesecake slowly with the oven door slightly ajar after baking to avoid cracks.
  • Use fresh lemon zest and juice for the best natural brightness.
  • A non-stick springform pan helps with easy removal without damaging the crust.

Nutrition

Find it online: https://deliceflash.com/lemon-blueberry-crumble-cheesecake/