Lemon Blueberry Crumble Cheesecake

Creamy lemon cheesecake with jammy blueberries, a Nilla Wafer crust, and a buttery streusel topping.

Time: 95 min · Servings: 10 · Calories: 545 kcal

Ingredients

• 400 g fresh blueberries
• 100 g sugar
• 20 ml lemon juice
• 5 ml vanilla extract
• 200 g María biscuits
• 100 g butter
• 50 g sugar
• 600 g cream cheese
• 150 g sugar
• 180 g eggs
• 100 ml sour cream
• 5 g lemon zest
• 40 ml lemon juice
• 5 ml vanilla extract

Method

1. In a bowl, mix the blueberries with sugar, lemon juice, and vanilla extract. Set aside.
2. Crush the biscuits until a fine powder is obtained.
3. Mix the crushed biscuits with melted butter and sugar.
4. Press half of the biscuit mixture firmly into the bottom of a springform pan to create the crust.
5. In a bowl, beat the cream cheese with sugar until smooth.
6. Add the eggs one by one, incorporating well after each addition.
7. Add the sour cream, lemon zest, lemon juice, and vanilla extract, mixing until the batter is homogeneous.
8. Preheat the oven to 170°C.
9. Pour half of the lemon cream over the biscuit crust.
10. Distribute the marinated blueberries over the cream.
11. Cover with the remaining lemon cream.
12. Swirl with a knife to create a marbled effect.
13. Sprinkle the remaining reserved biscuit mixture on top to form the crumble.
14. Bake for 45-50 minutes.
15. Let the cake cool completely in the pan.
16. Refrigerate the cake for at least 4 hours before unmolding.
17. Decorate with whipped cream, fresh lemon slices, and a few blueberries before serving.

View full recipe

Categories: Desserts & Baking · All recipes

More recipes

• Crispy Chocolate Napolitanas
• 3-Ingredient Nutella Cookies
• Yogurt and Genoise Sponge Cake
• Sugar-free passion fruit mousse with chocolate ganache
• Brown Butter Chocolate Chip Cookies
• Chocolate and Greek Yogurt Mousse
• Protein Yogurt Jelly
• Protein Yogurt Tiramisu
• Sautéed chicken with potatoes and avocado salad
• Quick Salmon and Egg Salad
• Pesto Stuffed Chicken Breasts
• Quick Tuna Poke Bowl