Description
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
- 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.
- 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.
- 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.
- 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.
- 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
- Serving Size: 1 slice (1/10 of cheesecake)
- Calories: 380
- Sugar: 26g
- Sodium: 190mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg