Description
This Lemon Blueberry Crumble Cheesecake is a luscious dessert combining a creamy lemon-infused cheesecake with swirls of homemade blueberry jam, topped with a buttery crumble. Featuring a crisp Nilla wafer crust and topped with fresh whipped cream, blueberries, and lemon slices, this cheesecake offers a perfect balance of tangy, sweet, and rich flavors. Ideal for celebrations or any special occasion, it’s baked in a water bath to ensure a smooth, silky texture.
Ingredients
Scale
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
- 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
- 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
- 3 eggs, at room temperature
- 3 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
- 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 smash some blueberries with the back of a wooden spoon to release juices. Remove from heat and cool completely. You should have about 1 3/4 cups of jam.
- Prepare the Crumble: Rub lemon zest and sugar together in a medium bowl with your fingertips until fragrant to extract lemon oils. Add softened butter and vanilla, then cream together with an electric mixer on high speed for 1 minute until light and fluffy. Add flour and salt, then mix on medium speed until coarse crumbs form. Chill in refrigerator while proceeding with the rest.
- Prepare the Crust: Preheat oven to 350° F (175° C). Wrap the bottom and sides of a 9-inch springform pan with multiple layers of tinfoil to prevent water seepage during the water bath. Alternatively, use a 10-inch cake pan to create a water bath box.
- Make the Crust Crumbs: Process Nilla Wafers in a food processor until finely ground. Add melted butter and sugar, then pulse until combined. Press the mixture firmly into the bottom and up the sides of the springform pan about 1 inch high. Bake the crust for 10 minutes, then let cool completely.
- Make the Lemon Cheesecake Batter: In a stand mixer fitted with a paddle attachment, blend cream cheese, sugar, and cornstarch on medium speed for two minutes until smooth with no lumps. Scrape down the bowl sides and bottom.
- Add Lemon Flavoring: Add sour cream, lemon zest, and vanilla to the bowl. Mix on medium speed for 1 minute. Scrape sides and bottom again.
- Start Boiling Water: Place a pot of water on the stove to boil, enough to fill a roasting pan about 1 1/2 inches deep for the water bath.
- Add Eggs: Add eggs and egg yolks one at a time to the cheesecake batter, mixing on low speed. Ensure each egg is fully incorporated before adding the next. Do not overmix once all eggs are added.
- Assemble Cheesecake Layers: Pour half the batter into the crust-lined pan, smoothing with an offset spatula. Spoon half the cooled blueberry jam over the batter and gently swirl it with a butter knife without fully mixing. Layer the remaining batter on top and repeat with the rest of the jam. Gently swirl again.
- Add Streusel Topping: Sprinkle the chilled crumble mixture evenly over the top of the cheesecake.
- Prepare Water Bath and Bake: Place the springform pan inside a large roasting pan. Carefully pour the boiling water around the pan until it reaches halfway up the sides. Bake at 350° F (175° C) for 1 hour and 15 minutes. If the crumble browns too quickly, loosely cover with aluminum foil.
- Cool in Oven: After baking, turn off the oven and crack the oven door open slightly with a wooden utensil. Let the cheesecake sit in the oven for an additional hour to continue gentle baking and cooling.
- Cool Completely and Chill: Remove cheesecake carefully and loosen edges with a butter knife. Cool fully on the counter, then refrigerate for at least 8 hours or overnight until fully set and chilled.
- Make Whipped Cream: Whip heavy cream and powdered sugar in a bowl with an electric mixer on high until stiff peaks form, about 1-2 minutes. Transfer to a piping bag fitted with a decorative tip.
- Assemble for Serving: Remove cheesecake from springform pan and place on a serving plate. Pipe whipped cream around the edges. Decorate with fresh blueberries and lemon slices as desired. Serve and enjoy!
Notes
- Wrapping the pan tightly with several layers of foil is crucial to prevent water from leaking into the cheesecake pan during the water bath.
- Using room temperature ingredients like cream cheese, eggs, and sour cream helps create a smooth, lump-free batter.
- Do not overmix the eggs into the batter to prevent incorporating excess air that can cause cracks during baking.
- The water bath helps the cheesecake bake evenly and prevents cracks by maintaining a humid environment.
- If the crumble topping browns too quickly, cover it loosely with foil to avoid burning while the cheesecake finishes baking.
- The extra hour resting in the oven helps the cheesecake set gently, improving texture and preventing cracks.
- Chilling the cheesecake overnight is best for optimal texture and flavor development.
- Feel free to substitute Nilla Wafers with graham crackers or digestive biscuits for the crust.
- The lemon zest rubbed with sugar enhances the citrus aroma in both the crumble and the cheesecake.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cheesecake)
- Calories: 490
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 145 mg
