Go Back
A delicious plate of Lemon Blueberry Crumble Cheesecake

Lemon Blueberry Crumble Cheesecake

Indulge in this delightful Lemon Blueberry Crumble Cheesecake, featuring a zesty lemon cream cheese filling swirled with fresh blueberries, all nestled on a buttery crumble crust and topped with a crunchy crumble layer. Perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Refrigeration Time 4 hours
Total Time 4 hours 30 minutes
Servings: 10 slices
Course: Cheesecake, Dessert
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling
  • 450 g full-fat cream cheese Ensure it's softened for a smooth cheesecake filling.
  • 150 g granulated sugar Used for the cheesecake filling, adjust to your sweetness preference.
  • 3 large eggs Use large eggs at room temperature for best results.
  • 2 lemons fresh lemons Adds a bright, aromatic citrus flavor to the filling.
  • 60 ml fresh lemon juice Freshly squeezed lemon juice brightens the cheesecake.
  • 1 tsp vanilla extract Enhances the overall flavor profile of the cheesecake.
  • 150 g fresh blueberries Gently fold in to keep them whole and prevent discoloration.
Crumble Crust and Topping
  • 115 g unsalted butter Softened butter makes it easier to combine for the crumble.
  • 100 g granulated sugar Provides sweetness to the crumble topping.
  • 190 g all-purpose flour Forms the base of the delicious crumble texture.
  • 0.25 tsp salt A small amount of salt enhances the flavors in the crumble.

Equipment

  • Springform pan

Method
 

  1. Combine the softened butter, granulated sugar, all-purpose flour, and a pinch of salt in a bowl to form a crumbly dough.
  2. Press about two-thirds of this mixture firmly into the bottom of a springform pan to create the crust.
  3. Reserve the remaining dough for the crumble topping.
  4. Chill the crust in the refrigerator while preparing the filling.
  5. In a mixing bowl, beat the softened cream cheese until smooth and creamy.
  6. Gradually add granulated sugar, mixing gently.
  7. Add eggs one at a time, beating until just combined after each addition.
  8. Stir in lemon zest, fresh lemon juice, and vanilla extract.
  9. Carefully fold in fresh blueberries, ensuring they remain whole and evenly distributed.
  10. Pour the cheesecake filling over the chilled crust, spreading it evenly.
  11. Sprinkle the reserved crumble dough evenly over the top of the filling, covering the surface completely for a crunchy topping.
  12. Preheat the oven to 325°F (160°C).
  13. Bake the cheesecake for 50-60 minutes, until the edges are set but the center still slightly wobbles when gently shaken.
  14. To prevent cracks, you may leave the oven door slightly open during the cooling process.
  15. 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

For best results, ensure all dairy ingredients are at room temperature before mixing. You can prepare this cheesecake a day in advance for optimal chilling and flavor development.