Скачать или смотреть Blueberry Streusel Cheesecake Recipe | Creamy, Fruity, and Crumbly

Blueberry Streusel Cheesecake

Ingredients:
Crust:
• 2 cups (200 g) graham cracker crumbs (or any other biscuits)
• 6 tbsp (85 g) unsalted butter, melted

Filling:
• 24 oz (675 g) cream cheese, softened
• 3/4 cup (150 g) granulated sugar
• 3 large eggs
• 1 cup (240 g) sour cream

Blueberry Layer (Cooked):
• 1 1/2 cups (200 g) frozen blueberries
• 2 tbsp (25 g) granulated sugar
• 1 tbsp (15 ml) lemon juice

Streusel Topping:
• 1/2 cup (60 g) all-purpose flour
• 1/3 cup (65 g) granulated sugar
• 1/4 cup (57 g) unsalted butter, cold

Instructions:
1. Preheat the oven to 325°F (160°C). Line the bottom and sides of a 9-inch (23 cm) springform pan with parchment paper.
2. In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes, until the berries burst and the mixture thickens slightly. Set aside to cool.
3. In a bowl, mix the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan.
4. Bake the crust for 8–10 minutes. Let it cool while you prepare the filling.
5. In a large bowl, beat the cream cheese and sugar until smooth.
6. Add the eggs one at a time, mixing on low speed just until incorporated.
7. Add the sour cream and mix until the filling is smooth and well combined.
8. In a small bowl, combine the flour and sugar for the streusel topping.
9. Grate in the cold butter and rub it in with your fingers until the mixture resembles coarse crumbs.
10. Pour the cheesecake filling over the cooled crust.
11. Spoon the cooked blueberry mixture in small dollops over the top and lightly swirl or spread.
12. Sprinkle the streusel topping evenly over the surface.
13. Bake the cheesecake at 325°F (160°C) for 60–70 minutes, or until the edges are set and the center is just slightly jiggly.
14. Let the cheesecake cool completely in the pan. Then refrigerate for at least 4 hours or overnight before serving.

Enjoy!

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