Topped it with whipped mascarpone and burnt-honey honeycomb just to add some depth of flavour.
Mostly happy with how it turned out, except for the two layers on the bottom which look a bit uneven in terms of the frosting ratio 😭😭
The recipe I used was from Smitten Kitchen!
A medovik, topped with whipped mascarpone and burnt-honey honeycomb to add some crunch and balance the tangy-sweet flavours!
Had an excess of blueberries and decided to bake this for my mom :) She’s a huge fan of cheesecake, in general and only eats them when I come to visit.
Used the blueberry crumble cheesecake recipe by Julie Marie Eats and scaled it to a 2/3rd proportion to fit my pan!
Blueberry Crumble Cheesecake (2/3 Batch)
Adapted from Julie Marie Eats
Makes one smaller cheesecake (ideal for an 8-inch / 20 cm springform pan)
Ingredients
Cookie Crust
167 g digestive biscuits or graham crackers
1⅓ tbsp granulated sugar
50 g butter, melted
Blueberry Layer
200 g fresh blueberries
2 tsp granulated sugar
2 tsp all-purpose flour
1⅓ tsp lemon juice
Crumble Topping
73 g all-purpose flour
53 g dark brown sugar
47 g butter, melted
Cheesecake Filling
533 g full-fat cream cheese, room temperature
173 g granulated sugar
133 g sour cream, room temperature
1 tbsp cornstarch
1⅔ tsp vanilla extract
2 large eggs + 1 yolk
Method
1. Prep
Preheat oven to 160°C / 325°F (conventional bake).
Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
Make the Cookie Crust
2. Prepare the Crust
In a food processor, pulse the biscuits and sugar until fine crumbs form.
Add melted butter and pulse until evenly combined.
3. Press into Pan
Press the crumb mixture firmly into the bottom and slightly up the sides of the springform pan using the bottom of a glass or measuring cup.
4. Bake
Bake for 10 minutes.
Remove and let cool until just warm to the touch.
Keep the oven on.
Make the Blueberry Layer
5. Mix the Blueberries
In a small bowl, combine:
blueberries
sugar
flour
lemon juice
Mix gently until evenly coated and no dry flour remains.
Set aside.
Make the Crumble
6. Prepare the Crumble
In another bowl, mix flour and brown sugar.
Pour in melted butter.
Stir with a fork until crumbly and no dry flour remains.
Set aside.
Make the Cheesecake Filling
7. Beat Cream Cheese
In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the cream cheese on low speed for about 1 minute until smooth.
8. Add Sugar
Add granulated sugar and mix on low speed until combined.
Scrape down the bowl.
9. Add Sour Cream Mixture
In a small bowl, whisk together sour cream and cornstarch until smooth.
Add to the cream cheese along with vanilla extract.
Mix on low speed until fully incorporated.
10. Add Eggs
Add the eggs and yolk gradually, mixing on low speed just until combined.
Scrape the bowl and give the batter one final gentle mix.
Avoid overmixing.
Assemble
11. Fill the Pan
Pour the cheesecake batter into the cooled crust.
Spoon the blueberry mixture evenly over the top.
Sprinkle the crumble topping across the cheesecake.
Water Bath (Recommended)
12. Prepare Water Bath
Option 1:
Place the springform pan inside a slightly larger cake pan.
Place that pan into a roasting tray.
Fill the roasting tray with hot water.
Option 2:
Wrap the springform pan tightly with several layers of foil and place directly into the water bath.
Bake
13. Bake the Cheesecake
Bake for 65–80 minutes.
The edges should look set while the center still jiggles slightly when gently shaken.
Cool Slowly
14. Oven Cooling
Turn off the oven.
Crack the oven door slightly open.
Leave the cheesecake inside for 1 hour.
15. Chill
Remove from the oven and water bath.
Cool completely at room temperature.
Refrigerate for at least 6 hours, preferably overnight.
( Unfortunately lost daylight for the post baked pictures, so I’ll take some more tomorrow of the slices ! :) )