Added by: Norah Added on: July 12, 2019
Hello everyone. Welcome to Norah’s Cooking Diary.
In this video I will be sharing with you a Blueberry Cheesecake Crumble Recipe.
Lemon-buttery crust with layers of juicy blueberries, soft and velvety cheese covered with crusty crumbs, each bite is packed with flavors and the taste is simply divine.
This is a beautiful and an appetizing dessert that is well loved by many.
Happy cooking 😉
Several notes here to share with you:
I used Frozen Blueberries for the filling recipe. You could use fresh blueberries or a mixture of fresh and frozen blueberries if you prefer.
I used raw sugar as this is generally not as sweet as white sugar.
I used Vanilla Bean Paste for the shortbread crust recipe. Vanilla Bean Paste has a stronger aroma than vanilla extract or essence.
I used a microwave with a power setting of 850W to melt the butter. If a microwave is not used, you could also melt the butter in a pot on a stove-top or using the top of a double boiler over LOW heat. Remove from heat when the butter is about ¾ melted. Stir the butter mixture until it is completely melted.
I lined a 20cm x 20cm x 5cm (H) cake tin with baking paper and leave an overhang on all sides. The overhang sides will be used to lift the cake out when it is ready.
I baked the Shortbread Crust at the lower rack in the preheated fan forced oven set to 150°C for 20 minutes. If a conventional oven is used the setting is 170°C.
The Blueberry Cheesecake Crumble should be completely cooled to room temperature. Chill the cake in the refrigerator for at least 1 hour for it to become firm for easy cutting.
Use a sharp knife to cut the Blueberry Cheesecake Crumble. In order to get a beautiful cut, wipe the knife clean using a warm damp cloth after each cut.
Here is a quick rundown of the recipe:
To prepare the shortbread crust, stir the melted butter, sugar, lemon zest, vanilla bean paste and salt until the sugar is fully dissolved. Sieve the plain flour into the mixture and carefully fold to combine thoroughly. Scrape the side and the bottom of the bowl to mix well. Reserved ¾ cup of the shortbread crust and put aside.
Line an 20cm x 20cm x 5cm (H) cake tin with baking paper. Leave an overhang on all sides. Pour the rest of the shortbread crust mixture into the cake tin and spread evenly with a rubber spatula. Bake this in the preheated fan forced oven set to 150°C for 20 minutes while preparing the blueberry cheesecake filling.
To prepare the filling, whisk the cream cheese, eggs, sugar, lemon juice, lemon flavored greek yogurt and salt together until they are combined thoroughly. Sieve the plain flour into the mixture and carefully stir to just combine, making sure there is no lump of flour.
After 20 minutes, remove the shortbread crust from the oven and reduce the oven temperature to 130°C.
Pour half of the cream cheese mixture on top of the prepared shortbread crust and spread evenly with the rubber spatula. Gently spread half of the blueberries on top of the cream cheese mixture. Pour the remaining cream cheese and continue to spread this evenly and finally top with the remaining blueberries. Crumple the ¾ cup shortbread crust mixture previously set aside with fingertips and sprinkle over the top of the filling. Bake this in the preheated fan forced oven set to 130°C for 1 hour and 30 minutes or until a toothpick inserted in the center of the cake comes out almost clean.
After 1 hour and 30 minutes, remove the blueberry cheesecake crumble from the oven. Cool the cheesecake completely to room temperature before placing this into the refrigerator to chill for 1 hour for easy cutting.
After 1 hour, remove the cheesecake from the refrigerator. Lift the cake out using the overhang baking paper on its sides. Cut the cake into squares with a sharp knife, wipe the knife with a damp cloth after each cut and serve.
Happy cooking 😉🧡