Gorgeous recipes like this Blueberry Crumble Cheesecake are coming all the time. I have three culinary cultures.
My absolute most viewed post of all time is Richard’s STEAK AU POIVRE – PARIS PEPPER STEAK
Plus my own family recipes and classic American fare.
Blueberry Crumble Cheesecake
CRUMBLE / CRUST
1 and 1/2 cups (200 g) flour
6 tbsp (80 g) sugar
1/2 tsp (1/2 càc) cinnamon
3/4 cup (175 g) butter
32 oz / 900 g Philadelphia Cream Cheese / Homemade Soft Cheese
1 cup (200 g) sugar
2 tsp (càc) vanilla
1 tub (16 oz / 50 cl) crème fraîche or sour cream
2 cups (250 g) fresh blueberries
Preheat oven to 325°F (160°C)
Mix flour, 6 tbsp sugar and cinnamon. Cut in cold butter with pastry blender or two knives until mixture resembles coarse crumbs. Save 1/2 cup for the crumble topping. Press remaining crumbs firmly onto bottom of pan. Bake 25 minutes or until the edge is lightly browned.
Beat cream cheese, 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs and sour cream, beating after each addition. Pour over baked crumble crust.
Bake the first 15 minutes at the preheated temp then add the topping. *Reduce heat to 275°F (135°C)
Top with blueberries and sprinkle with reserved crumb mixture. This process of prebaking your cheesecake filling will create a skin layer on top of your cheesecake so that your fruit and crumble will not sink to the bottom during the cooking process.
Bake the first 15 minutes at the preheated temperature then *Reduce heat to 200°F (93°C)
Bake an additional hour and a half at the reduced setting. Turn off the oven.
Run a knife around the inside edge of the pan to separate the cake from the pan. Pop the cake back in the hot oven for another hour allowing it to cool as slowly as possible to avoid cracking. When the cheesecake has cooled completely you can transfer it to the refrigerator. Wait twenty-four hours before serving it to allow the flavors to develop.