Description
This Lemon Blueberry Crumble Cheesecake combines a creamy, tangy lemon-flavored cheesecake with a sweet blueberry jam swirl and a buttery Nilla Wafer crust. Topped with a zesty lemon-scented crumble and finished with fresh whipped cream, blueberries, and lemon slices, it’s a delightful dessert perfect for any occasion.
Ingredients
Scale
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
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
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
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 eggs, at room temperature
- 3 egg yolks, at room temperature
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 Blueberry Jam: In a medium pot, combine blueberries, sugar, lemon juice, vanilla, and cornstarch. Cook over medium heat for 20-23 minutes, mashing some blueberries halfway through, until thick. Cool completely. You should have about 1 3/4 cups (420 ml) of jam.
- Prepare Crumble: In a medium bowl, rub lemon zest and sugar together with your fingertips to release oils. Add softened butter and vanilla, then cream with an electric mixer on high speed for 1 minute until light and fluffy. Add flour and salt and mix on medium speed until coarse crumbs form. Chill crumble in fridge until needed.
- Make Crust: Preheat oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan with multiple layers of foil, extending about 2 inches up sides to prevent water bath leakage. Optionally use a 10-inch pan as a water shield. Pulse Nilla wafers in a food processor until finely ground. Add melted butter and sugar, pulsing to combine. Press mixture firmly into bottom and about 1-inch up sides of springform pan. Bake 10 minutes, then cool completely.
- Prepare Cheesecake Batter: In a stand mixer with paddle attachment, beat cream cheese, sugar, and cornstarch on medium speed for 2 minutes until smooth and lump-free. Scrape bowl. Add sour cream, lemon zest, and vanilla; mix 1 minute on medium speed. Scrape bowl again.
- Prepare Water Bath: Place a large roasting pan on stove and bring enough water to a boil to come 1 1/2 inches up sides of the springform pan.
- Add Eggs: With mixer on low speed, add eggs and egg yolks one at a time, mixing just until each is incorporated. Avoid overmixing.
- Assemble Cheesecake Layers: Pour half the cheesecake batter into crust-lined pan, smoothing with an offset spatula. Spoon half the blueberry jam over batter and gently swirl with a butter knife without mixing completely. Pour remaining batter over jam and smooth. Spoon remaining jam on top and swirl again. Sprinkle chilled crumble evenly over the surface.
- Bake Cheesecake: Place springform pan inside prepared roasting pan. Slowly pour boiling water into roasting pan to create water bath, being careful to avoid splashing. Bake at 350°F (175°C) for 1 hour 15 minutes. If crumble browns too quickly, cover loosely with foil. When time is up, turn off oven and crack door open using wooden utensil. Let cheesecake remain in oven for 1 hour to finish baking while cooling.
- Cool and Chill: Remove cheesecake from oven and use a butter knife to loosen sides from pan. Cool completely on counter, then refrigerate for at least 8 hours or overnight until fully chilled and set.
- Make Whipped Cream: Beat heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form, about 1-2 minutes. Transfer to piping bag with decorative tip.
- Assemble and Serve: Remove cheesecake from springform pan and transfer to serving plate. Pipe whipped cream decoratively around edges. Garnish with fresh blueberries and lemon slices. Serve and enjoy.
Notes
- Ensure all dairy ingredients are at room temperature for smooth batter and even mixing.
- Do not overmix eggs into batter to prevent excessive air incorporation, which can cause cracks.
- Use multiple layers of foil or a double pan method to prevent water bath leakage.
- Allow cheesecake to cool slowly in oven to avoid cracking.
- The crumble can be made ahead and refrigerated to save time.
- Use an offset spatula for smooth layers and even spreading of batter and jam.
- Chilling cheesecake overnight improves texture and flavor.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 440
- Sugar: 34g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 130mg
