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Lemon Blueberry Crumble Cheesecake

Two stacked slices of creamy lemon blueberry crumble cheesecake showing the rich blueberry swirl and crumb topping.
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A recipe for a rich, creamy baked cheesecake featuring bright lemon flavor, a sweet blueberry swirl, and a crisp, buttery crumble topping.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted (for crust)
  • 24 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 3 large eggs
  • 1 cup fresh or frozen blueberries
  • 1/2 cup all-purpose flour (for crumble)
  • 1/2 cup packed light brown sugar (for crumble)
  • 1/4 teaspoon salt (for crumble)
  • 6 tablespoons cold unsalted butter, cut into small pieces (for crumble)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Prepare the crumble topping: In a medium bowl, combine 1/2 cup flour, brown sugar, and salt. Cut in the 6 tablespoons cold butter using your fingers or a pastry blender until coarse crumbs form. Place the topping in the refrigerator while you make the filling.
  4. Prepare the cheesecake filling: Beat the softened cream cheese with 1 1/2 cups sugar and flour until smooth. Mix in vanilla extract, lemon zest, and lemon juice. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  5. Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the blueberries evenly over the batter. Pour the remaining batter over the blueberries. Top with the remaining blueberries.
  6. Sprinkle the chilled crumble topping evenly over the top layer of batter.
  7. Bake for 55 to 65 minutes. The edges should look set, but the center should still have a slight jiggle.
  8. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracking.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack. Then, cover and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a creamy texture, ensure your cream cheese is fully at room temperature before mixing.
  • To prevent cracks, avoid overbeating the eggs into the batter.
  • If you prefer a more defined blueberry layer, gently swirl the blueberries into the top layer of batter before adding the crumble.

Nutrition

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