Description
This Lemon Blueberry Crumble Cheesecake features a creamy lemon-infused cheesecake swirled with homemade blueberry jam, all set over a buttery Nilla wafer crust and finished with a zesty, crunchy crumble topping.
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
- 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
- 1 1/4 cups (250 g) granulated white sugar
- 2 tbsp (16 g) cornstarch
- 1/3 cup (82 g) sour cream
- 3 tbsp (30 g) lemon zest
- 1 tbsp (15 ml) vanilla extract
- 3 eggs
- 3 egg yolks
- 3/4 cup (180 ml) heavy cream
- 1/4 cup (34 g) powdered sugar
- Fresh blueberries and lemon slices, for topping
Instructions
- Make the blueberry jam: In a saucepan, combine blueberries, sugar, lemon juice, vanilla, and cornstarch. Cook over medium heat for 20–23 minutes until thickened. Cool completely (yields about 1 3/4 cups).
- Prepare the crumble: Rub lemon zest into sugar, then mix with softened butter and vanilla until light and fluffy. Add flour and salt; mix into coarse crumbs. Chill.
- Make the crust: Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan in foil. Pulse Nilla Wafers into crumbs, then mix with melted butter and sugar. Press into pan bottom and up the sides. Bake for 10 minutes. Cool completely.
- Make cheesecake batter: Beat cream cheese, sugar, and cornstarch for 2 minutes until smooth. Add sour cream, lemon zest, and vanilla; beat for 1 minute. Add eggs and yolks one at a time on low speed until just combined.
- Assemble: Pour half the cheesecake batter into the crust. Dollop and swirl in half the jam. Add remaining batter and swirl in the rest of the jam. Top with chilled crumble.
- Bake in water bath: Place springform in a roasting pan. Pour hot water around it to reach halfway up sides. Bake for 1 hour 15 minutes. If crumble browns too much, cover loosely with foil. Turn oven off, crack door, and let sit 1 hour.
- Chill: Remove cheesecake from oven. Run knife around edges, cool fully, then refrigerate at least 8 hours or overnight.
- Whip cream and serve: Beat heavy cream with powdered sugar to stiff peaks. Unmold cheesecake, pipe whipped cream, and decorate with fresh blueberries and lemon slices.
Notes
- Chill the crumble before adding it to preserve texture.
- Use a water bath to prevent cracks and ensure even baking.
- Let cheesecake cool completely and chill overnight for best texture.
- Use a hot, clean knife for smooth slices.
- Jam can be made with frozen blueberries (thawed and drained).
- Prep Time: 1 hour 30 minutes
- Cook Time: 2 hours 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 38g
- Sodium: 240mg
- Fat: 37g
- Saturated Fat: 22g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 165mg
