Go Back
–+ servings
blueberry lemon crumble cheesecake on parchment paper.
Ainseanlea Bonds

Lemon Blueberry Crumble Cheesecake

5 from 1 vote
Creamy lemon cheesecake topped with a jammy layer of blueberries and a sweet and buttery crumble topping!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Refrigeration time 6 hours
Total Time 8 hours 20 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Nutrition Notes

Ingredients
 

Blueberry Compote Topping
Crumble Topping
Graham Cracker Crust
Lemon Cheesecake Filling

Equipment

  • 1 9-inch springform pan
  • 1 citrus zester or fine grater
  • 1 medium saucepan
  • 1 stand mixer & bowl
  • 1 baking sheet optional - only needed if you decide to bake your crumb topping separately.

Method
 

Blueberry Compote Topping
  1. Combine blueberries and granulated sugar in a large saucepan and crush about half of the blueberries to help release some of the juice.
    Stir occasionally until your blueberries have started to release some juice to ensure the sugar does not settle at the bottom and burn.
    510 grams blueberries, 60 grams granulated sugar
  2. Cover with a vented lid and allow to reduce over low-medium heat for 5 minutes, then remove the lid and reduce for an additional 10 minutes until it resembles a chunky blueberry syrup.
    3. Keep an eye on the compote while it's covered. As heat builds, or if the heat is too high, the compote can bubble over.
  3. Set aside until ready to assemble the cheesecake.
Make the Crumble Topping
  1. Combine all the all-purpose flour, brown sugar, granulated sugar, cinnamon, and salt in a small mixing bowl and stir to evenly distribute everything.
    78 grams all-purpose flour, 55 grams brown sugar, 2 tablespoon granulated sugar, ½ teaspoon ground cinnamon, ⅛ teaspoon salt
  2. Rub the butter into the dry ingredients with your fingertips until the mixture mostly resembles sand with some larger chunks.
    55 grams unsalted butter
  3. Set aside until ready to assemble the cheesecake.
Make the Graham Cracker Crust & Prepare the Pan
  1. Combine all the ingredients in a small bowl and mix until everything is incorporated and there are no dry graham cracker spots.
    160 grams graham crackers, 65 grams unsalted butter, 50 grams granulated sugar, ½ teaspoon ground cinnamon
  2. Press the graham crackers into the bottom and halfway up the sides of the 9-inch springform pan in an even layer.
    3. An 8-inch cake pan fits into a 9-inch springform pan perfectly to pack the crust!
  3. Prepare the springform pan for a water bath by placing the pan into an oven bag. Fold the bag over on the sides as necessary and use kitchen twine to secure the bag to the sides of the pan. Tie the twine as close to the top of the pan as possible to prevent water from getting in.
  4. Set aside and prepare cheesecake filling
Make the Lemon Cheesecake Filling & Layer the Cheesecake
  1. Preheat oven to 270℉.
  2. Add the granulated sugar and the lemon zest to the bowl of a stand mixer and rub the zest into the sugar for about 2 minutes to release the flavor. It should resemble wet sand once done.
    220 grams granulated sugar, 3 large lemons
  3. Add cream cheese to the mixing bowl and beat on medium-high speed until smooth and fluffy (1-2 minutes). Scrape the sides and bottom of the bowl down and beat again to get out any lumps.
    680 grams full-fat cream cheese
  4. Scrape down the sides and bottom of the bowl again, then add the eggs, sour cream, all-purpose flour, and heavy cream. Beat on medium speed again until smooth.
    4 large eggs, 75 grams sour cream, 20 grams all-purpose flour, 2 ½ tablespoon heavy cream
  5. Pour the batter into the prepared springform pan with the graham cracker crust.
  6. Carefully spoon the blueberry compote made earlier in an even layer across the top of the entire cheesecake.
  7. Repeat the previous step with the crumble topping.
    You can either add all of the crumble topping now (it will have a cookie-like texture) or reserve a third to bake separately for more crunch!
  8. Prepare the waterbath by placing the springform pan in a larger oven-safe pan. The larger pan should be at least as high as your springform pan.
    Carefully fill the larger pan with hot water up to halfway up the sides of the springform pan.
  9. Place the water bath cheesecake in the oven on the middle rack and bake for 2 hours at 270°F.
  10. Once the cheesecake is done, turn the oven off, leave the door ajar, and allow the cheesecake to cool, still in the waterbath, until you're able to comfortably pick up the pan barehanded (about an hour), then remove it.
  11. If you reserved a portion of the crumble topping, spread it on a parchment-lined baking tray and bake on the top rack of your oven for 10 minutes at 350°F until crunchy. Stir and redistribute in an even layer after 5 minutes, and then sprinkle on the finished cheesecake before refrigerating.
  12. Refrigerate the cheesecake for at least 6 hours or preferably overnight.
  13. Remove from springform pan and serve! Store any leftovers in a sealed container for up to 5 days.

Nutrition

Calories: 424kcal | Carbohydrates: 47g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 240mg | Potassium: 166mg | Fiber: 2g | Sugar: 33g | Vitamin A: 910IU | Vitamin C: 14mg | Calcium: 77mg | Iron: 1mg

Notes

  • Make sure to spread the compote and the crumble topping across the entire cheesecake, right up to the edges, to prevent the cheesecake from sinking toward the middle.
  • Don't add any vanilla extract. It muddies the bright lemon flavor.
  • Cut a parchment circle with tabs for your springform pan if you want to display the cheesecake on a cake plate or cake stand. The circle will be flat on the inside of the springform pan, and the tabs should be visible on the outside. It will make transferring easy and you cna rip off the tabs once you're done!

Love this recipe?

Tag @TheStushKitchen on instagram!