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Lemon Blueberry Crumble Cheesecake Recipe

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4.1 from 1 review

  • Author: Sara
  • Total Time: 11 hours 45 minutes
  • Yield: 6 servings

Description

This Lemon Blueberry Crumble Cheesecake combines tangy lemon zest and creamy cheesecake layered with homemade blueberry jam. Topped with a buttery crumble and fresh whipped cream, it’s a luscious dessert perfect for celebrating any occasion. The graham cracker-style crust made from Nilla Wafers adds a sweet crunch, while the water bath baking method ensures a smooth, silky cheesecake texture.

Ingredients

For the Blueberry Jam

  • 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

For the Crumble

  • 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, spooned and leveled
  • 1/4 tsp salt

For the Crust

  • 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

For the Lemon Cheesecake

  • 32 oz (907 g) cream cheese, softened at room temperature
  • 1 1/4 cups (250 g) granulated white sugar
  • 2 tbsp (16 g) cornstarch
  • 1/3 cup (82 g) sour cream, at room temperature
  • 3 tbsp (30 g) lemon zest
  • 1 tbsp (15 ml) vanilla extract
  • 3 large eggs, at room temperature
  • 3 large egg yolks, at room temperature

For the Whipped Cream

  • 3/4 cup (180 ml) heavy cream
  • 1/4 cup (34 g) powdered sugar
  • Fresh blueberries and lemon slices, for topping

Instructions

  1. Make the Blueberry Jam: In a medium pot, combine blueberries, sugar, lemon juice, vanilla, and cornstarch. Cook over medium heat for 20-23 minutes until thickened. Halfway through cooking, gently mash some blueberries with the back of a wooden spoon. Remove from heat and allow to cool completely. You should have about 1 3/4 cups (420 ml) of jam.
  2. Prepare the Crumble: In a medium bowl, rub sugar and lemon zest together with your fingertips to release lemon oils. Add softened butter and vanilla extract and beat on high speed with an electric mixer for 1 minute until light and fluffy. Mix in flour and salt on medium speed until coarse crumbs form. Refrigerate the crumble while you prepare the rest.
  3. Make the Crust: Preheat oven to 350° F (175° C). Wrap the bottom and sides of a 9-inch springform pan with multiple layers of foil to prevent water seepage during the water bath. Alternatively, use a 10-inch cake pan inside a roasting pan. Pulse Nilla Wafers in a food processor until finely ground. Add melted butter and sugar; pulse to combine. Press crumbs firmly into the bottom and about 1 inch up the sides of the pan. Bake for 10 minutes. Cool completely.
  4. Prepare the Lemon Cheesecake Batter: With a stand mixer fitted with a paddle attachment, beat cream cheese, sugar, and cornstarch on medium speed for 2 minutes until smooth and lump-free. Scrape sides and bottom. Add sour cream, lemon zest, and vanilla; mix for 1 minute. Scrape again.
  5. Add Eggs: Begin boiling water in a pot for the water bath, enough to reach about 1 1/2 inches up the sides of the springform pan. Add eggs and egg yolks one at a time to the batter on low speed, fully incorporating each before adding the next. Do not over mix.
  6. Assemble the Cheesecake: Pour half the batter into the crust-lined pan and smooth with an offset spatula. Spoon half of the blueberry jam over the batter and gently swirl with a butter knife without fully combining. Pour the remaining batter on top and smooth it out. Add the remaining blueberry jam on top and swirl gently again. Sprinkle the chilled crumble over the top.
  7. Bake with Water Bath: Place the cheesecake pan inside a large roasting pan. Slowly pour the boiling water around the cheesecake to create a water bath. Bake at 350° F (175° C) for 1 hour and 15 minutes. If the crumble topping browns too much, cover loosely with foil. After baking, turn off the oven and crack the door open using a wooden utensil. Let the cheesecake sit in the oven for 1 more hour to cool gradually.
  8. Cool and Chill: Remove the cheesecake from the oven and loosen the edges with a butter knife. Cool completely on the counter, then refrigerate for at least 8 hours or overnight until fully chilled.
  9. Make Whipped Cream: Beat heavy cream and powdered sugar on high speed until stiff peaks form, about 1-2 minutes. Transfer to a piping bag fitted with a decorative tip.
  10. Serve: Remove chilled cheesecake from the springform pan and transfer to a serving plate. Pipe whipped cream around the edges and decorate with fresh blueberries and lemon slices as desired. Slice and serve.

Notes

  • Use room temperature ingredients to ensure a smooth, lump-free batter.
  • Wrapping the springform pan in multiple layers of foil prevents water from leaking in during the water bath.
  • Gently swirl the blueberry jam into the batter to create marbled layers without fully mixing them.
  • If the crumble browns too quickly during baking, cover it loosely with foil to prevent burning.
  • Chilling overnight enhances the cheesecake’s texture and flavor.
  • For extra lemon flavor, increase lemon zest slightly or add a teaspoon of lemon extract.
  • Ensure the water bath water comes to a boil before pouring to maintain even baking temperature.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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