Ingredients
1 ½ cups crushed vanilla wafers (gluten-free optional)
¼ cup unsalted butter, melted (or coconut oil)
8 oz crème fraîche (full-fat)
¼ cup sugar (demerara or light brown) for crust
16 oz cream cheese, room temperature
1 ½ cups granulated sugar
2 tsp pure vanilla extract
4 large eggs
1 tbsp fresh lemon juice
2 cups fresh blueberries
1 cup all-purpose flour
1 ½ cups brown sugar
¾ cup unsalted butter, melted (or coconut oil)
½ tsp ground cinnamon
Instructions
Preheat oven to 350°F (175°C)
Mash crème fraîche into vanilla wafer crumbs until fully coated
Press mixture firmly into bottom of 9-inch springform pan using flat-bottomed cup
Refrigerate crust for 30 minutes
In stand mixer, beat cream cheese and 1 ½ cups granulated sugar until smooth
Add vanilla, eggs one at a time, and lemon juice. Mix until homogeneous
Pour blueberry filling over chilled crust, ensuring 45% blueberry ratio (use 9 oz blueberries)
In separate bowl, mix flour, brown sugar, melted butter, and cinnamon for crumble topping
Evenly sprinkle topping over cheesecake batter
Place pan in preheated water bath. Bake for 70 minutes until golden and set
Reserve ¼ cup crumble for final garnish. Cool, refrigerate 4 hours before serving
Notes
Chill crust if edges shift during baking
Use oats or crushed cornflakes in crumble instead of flour for extra crunch
Pre-wet pan edges with water to prevent crust crumbling
Substitute crème fraîche with Greek yogurt for tanginess if unavailable
Reserve crumble topping for garnish before baking for visual appeal
Freeze baked crust overnight for easier slicing
- Prep Time: 30
- Cook Time: 70
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 15g
- Sodium: 240mg
- Fat: 38g
- Saturated Fat: 24g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 190mg