Blueberry Crumble Cheesecake (Printable Version)

# What You'll Need:

→ Cookie Crust

01 - 250g digestive or graham crackers
02 - 2 tablespoons granulated sugar
03 - 75g butter, melted

→ Blueberry Topping

04 - 300g fresh blueberries
05 - 1 tablespoon granulated sugar
06 - 1 tablespoon all-purpose flour
07 - 2 teaspoons lemon juice

→ Crumble Topping

08 - 110g all-purpose flour
09 - 80g dark brown sugar
10 - 70g butter, melted

→ Cheesecake Filling

11 - 800g full fat cream cheese, room temperature
12 - 260g granulated sugar
13 - 200g sour cream (18%), room temperature
14 - 1½ tablespoons cornstarch
15 - 2½ teaspoons vanilla extract
16 - 4 large eggs

# Step-by-Step Directions:

01 - Preheat oven to 160°C/325°F conventional oven. Line a 23cm/9-inch springform tin with parchment paper on the bottom. Process cookies and sugar in a food processor until fine crumbs form. Add melted butter and blend until combined. Press mixture firmly into the base and up the sides of the prepared tin using the bottom of a glass. Bake for 10 minutes, then cool until touchable. Keep oven on.
02 - In a small bowl, combine blueberries, sugar, flour, and lemon juice. Mix thoroughly until no dry flour remains. Set aside.
03 - In a separate bowl, mix flour and brown sugar. Pour melted butter over the mixture and use a fork to combine until crumbly texture forms with no dry flour visible. Set aside.
04 - Using a hand mixer or stand mixer with paddle attachment, beat cream cheese on low speed for 1 minute. Add sugar and mix for 1 minute on low. Scrape down sides and mix for another 30 seconds. In a small bowl, combine sour cream and cornstarch until smooth. Add this mixture to the cream cheese along with vanilla extract and mix on low until combined. Add eggs two at a time, mixing on low speed until just incorporated. Scrape down sides and give a final mix to ensure all ingredients are fully combined.
05 - Pour cheesecake batter into the cooled crust. Gently distribute blueberry mixture over the top, followed by the crumble topping. Set up a water bath by placing the springform pan in a 30cm/12-inch cake pan, then placing that inside a larger baking or roasting pan. Fill the outer pan with hot water. Alternatively, wrap the springform pan in triple-layer aluminum foil before placing directly in a water bath. Bake for 1 hour and 20-30 minutes, until center is slightly wobbly when gently shaken.
06 - Turn off oven, open door slightly, and let cheesecake cool in oven for 1 hour. Remove from oven and water bath, transfer to a cooling rack, and cool completely to room temperature (about 1 hour). Refrigerate for at least 6 hours, preferably overnight, before serving.

# Helpful Notes:

01 - For precise results, weigh ingredients using a digital scale in grams rather than relying on cup measurements.
02 - Ensure cream cheese and sour cream are at room temperature for a smooth batter without lumps.
03 - The water bath method prevents cracking and ensures even baking of the cheesecake.

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