Description
Lemon Blueberry Crumble Cheesecake is a vibrant, refreshing dessert combining zesty lemon, juicy blueberries, and a crunchy crumble topping over a creamy cheesecake base. Perfectly balanced with sweet, tangy, and creamy flavors, this dessert is ideal for any occasion and season, offering a bright twist on classic cheesecake.
Ingredients
Units
Scale
Crust
- 1/2 cup (115g) unsalted butter, softened
- 1/4 cup (50g) granulated sugar
- 1 cup (125g) all-purpose flour
Cheesecake Filling
- 16 oz (450g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 3 large eggs, room temperature
- 1/2 cup (120ml) sour cream or heavy cream
- 1 tsp vanilla extract
- 2 tsp lemon zest (from about 1–2 lemons)
- 2 tbsp fresh lemon juice
- 1 cup (150g) fresh blueberries
Crumble Topping
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 cup (57g) unsalted butter, cold, cubed
- Pinch of salt
Instructions
- Prepare the Crust: Mix the softened butter, sugar, and flour until the mixture becomes crumbly. Press this mixture firmly into the base of a springform pan to create an even layer. Bake briefly at 350°F (175°C) for about 10 minutes to set the crust, then remove from oven and let cool slightly.
- Make the Cheesecake Filling: In a large bowl, beat the cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing gently after each addition. Then blend in sour cream (or heavy cream), vanilla extract, lemon zest, and lemon juice until the batter is silky and well combined.
- Add Blueberries: Gently fold fresh blueberries into the cheesecake batter, taking care not to crush them to prevent color bleeding or altering the texture.
- Prepare the Crumble Topping: Combine flour, sugar, cold cubed butter, and a pinch of salt. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Sprinkle this crumble evenly over the cheesecake batter in the pan.
- Bake and Cool: Bake the cheesecake at 325°F (160°C) for approximately 55-65 minutes, or until the edges are set and the center still slightly jiggles when gently shaken. Cool gradually at room temperature, then refrigerate for at least 4 hours or overnight to fully set before serving.
Notes
- Use room temperature cream cheese and eggs for a smooth, lump-free batter.
- Do not overmix the batter or blueberries to prevent cracks and color bleeding.
- Fresh lemon zest and juice provide the best vibrant flavor.
- Bake the cheesecake in a water bath to prevent cracking and ensure creamy texture.
- Chill the cheesecake overnight for optimal flavor melding and firmness.
- Leftovers can be stored tightly wrapped or in an airtight container in the fridge for up to 4-5 days.
- The cheesecake freezes well for up to 2 months; thaw overnight in the fridge before serving.
- Avoid microwaving leftovers to maintain texture; refresh crumble topping with a brief warm oven heat.
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg