This Blueberry Streusel Cheesecake recipe offers a delightful combination of creamy cheesecake, sweet blueberries, and a buttery streusel topping. It’s a perfect dessert to impress your guests or simply treat yourself to a special homemade cheesecake.
Key Ingredients & Substitutions:
- Cream Cheese: Full-fat cream cheese is essential for a rich, creamy texture. Do not use low-fat varieties for this cheesecake.
- Blueberries: Fresh or frozen blueberries work well. If using frozen, do not thaw them first.
- Graham Crackers: You can substitute with digestive biscuits or shortbread cookies for the crust.
- All-Purpose Flour: A gluten-free all-purpose flour blend can be used for the streusel and crust.
Ingredients:
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 full graham cracker sheets)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 32 ounces (4 blocks) full-fat cream cheese, softened
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest (optional, but recommended)
- 4 large eggs
For the Blueberry Swirl:
- 2 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- ¼ teaspoon ground cinnamon
- ½ cup cold unsalted butter, cut into small pieces
How Much Time Will You Need?
- Total Time: 4 hours 30 minutes (includes chilling time)
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Servings: 12 slices
- Tools Needed: 9-inch springform pan, large mixing bowls, electric mixer, small saucepan.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil. This prevents water from seeping in during the water bath, a common technique for cheesecake recipes.
2. Make the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Press this mixture firmly and evenly into the bottom of your prepared springform pan. Bake for 10 minutes, then remove from the oven and let it cool slightly.
3. Prepare the Blueberry Swirl
In a small saucepan, combine the blueberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 5-7 minutes until the berries soften and release their juices. Mash some of the berries with a fork, then set aside to cool completely.
4. Create the Streusel Topping
In a separate medium bowl, whisk together the ½ cup flour, ¼ cup granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until coarse crumbs form. Place the streusel in the refrigerator while you prepare the filling.
5. Mix the Cheesecake Filling
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the 1 ½ cups granulated sugar, mixing until just combined. Beat in the ¼ cup flour, vanilla extract, and lemon zest.
6. Incorporate the Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can introduce too much air and cause cracks in your cheesecake. Pour the filling over the cooled graham cracker crust.
7. Swirl the Blueberries
Spoon dollops of the cooled blueberry mixture over the cheesecake filling. Use a knife or skewer to gently swirl the blueberry mixture into the cheesecake. Be careful not to overmix the swirls.
8. Add the Streusel and Bake
Evenly sprinkle the chilled streusel topping over the blueberry cheesecake. Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan. This water bath helps ensure even baking and prevents cracking.
9. Bake and Chill Your Cheesecake
Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until the edges are set and the center still jiggles slightly when gently shaken. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Remove from the oven, take it out of the water bath, and let it cool completely on a wire rack. Once cool, refrigerate for at least 4 hours, or preferably overnight, before serving. This chilling time is crucial for any cheesecake recipes.
Variation Ideas:
- Lemon Zest Boost: Increase the lemon zest in the filling or add a teaspoon to the blueberry swirl for extra brightness.
- Nutty Streusel: Add ¼ cup chopped pecans or walnuts to the streusel topping for added crunch.
- Different Berries: Substitute blueberries with raspberries or mixed berries for a different flavor profile.
Storage Instructions:
Store leftover Blueberry Streusel Cheesecake covered tightly with plastic wrap in the refrigerator for up to 5 days. For longer storage, slice the cheesecake and freeze individual pieces. Thaw frozen cheesecake in the refrigerator overnight before serving.
Frequently Asked Questions (FAQ):
- Why do I need a water bath for cheesecake? A water bath provides a moist baking environment, which helps the cheesecake bake evenly, prevents cracking, and results in a creamier texture.
- My cheesecake cracked. What happened? Cracks often occur from overbaking, overmixing the batter (introducing too much air), or rapid temperature changes during cooling.
- Can I use frozen blueberries without thawing? Yes, you can use frozen blueberries directly in the swirl mixture; they will cook down as needed.
- How do I know when my cheesecake is done? The edges should be set, but the center should still have a slight jiggle. It will continue to set as it cools.
- What if I don’t have a springform pan? While a springform pan is ideal for easy removal, you could use a regular 9-inch round cake pan lined with parchment paper, leaving an overhang to lift it out.
- Can I make this cheesecake ahead of time? Absolutely! Cheesecake recipes like this one are perfect for making a day or two in advance, as the flavors develop even further with chilling.