Blueberry Cheesecake with Crumble Cookie Crust
A delightful dessert featuring a creamy cheesecake filling balanced with fresh blueberries and a crunchy crumble cookie crust.
Ingredients
For the Crust
- 1.5 cups 1 ½ cups crushed crumble cookies Can use store-bought crumble cookies.
- 0.5 cups 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 2 cups 2 cups cream cheese, softened Make sure to use room temperature cream cheese.
- 1 cups 1 cup granulated sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 3 large 3 large eggs
- 1 cups 1 cup sour cream
- 1 tablespoon 1 tablespoon lemon juice
- 2 cups 2 cups fresh blueberries Fresh blueberries are recommended, but frozen can be used if properly drained.
Instructions
Preparation
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix crushed crumble cookies with melted butter until well combined. Press this mixture into the bottom of the springform pan to form the crust.
Making the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract and mix again.
- Add the eggs one at a time, mixing well after each addition.
- Then, add sour cream and lemon juice, and mix until combined.
- Gently fold in the fresh blueberries.
Baking
- Pour the cheesecake mixture over the cookie crust in the springform pan.
- Bake for 55-65 minutes, or until the center is set but slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for an hour.
Chilling and Serving
- Refrigerate for at least 4 hours or overnight before serving.
- Serve chilled and enjoy your creamy blueberry cheesecake!
Notes
Garnish with extra blueberries or a dollop of whipped cream if desired. Store leftover cheesecake in an airtight container; it lasts about 4-5 days in the fridge. For longer storage, freeze individual slices, wrapped securely, for up to a month.