Creamy cheesecake layered with blueberries and a buttery crumble topping — the ultimate dessert for any occasion.

Scale

Crust:

250 g digestive biscuits

2 tbsp sugar

75 g melted butter

Blueberry Topping:

300 g blueberries

1 tbsp sugar

1 tbsp flour

2 tsp lemon juice

Crumble:

110 g flour

80 g brown sugar

70 g butter

Cheesecake Filling:

800 g cream cheese

260 g sugar

200 g sour cream

1½ tbsp cornstarch

2½ tsp vanilla extract

4 eggs

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1. Preheat oven to 350°F (175°C). Prepare crust by mixing biscuits, sugar, and butter. Press into springform pan and bake 10 minutes.

2. Toss blueberries with sugar, flour, and lemon juice.

3. Prepare crumble topping by mixing flour, sugar, and butter until crumbly.

4. Beat cream cheese and sugar until smooth. Add sour cream, cornstarch, vanilla, and eggs.

5. Pour batter over crust, top with blueberries, then crumble.

6. Bake 75–85 minutes at 325°F (160°C) until set.

7. Cool gradually, then chill at least 6 hours before serving.

Use Greek yogurt instead of sour cream for a lighter version.

Frozen blueberries work fine — don’t thaw before baking.

Cool cheesecake gradually to prevent cracks.