Light yet creamy cheesecake base + juicy lemon-kissed blueberries + golden oat-brown sugar crumble.
Why You’ll Love This Cheesecake
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Layered textures: velvety cheesecake, burst-in-your-mouth blueberries, and a golden crunchy topping.
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Perfect balance: sweet from the cheesecake, tart from the berries, and a warm, toasty flavor from the oats and brown sugar.
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Make-ahead friendly: improves in taste & texture after 24–48 hours in the fridge.
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Seasonal flexibility: use fresh summer blueberries or swap for blackberries/raspberries.
Ingredients Breakdown
1. Graham Cracker Crust
| Ingredient | Amount | Notes |
|---|---|---|
| Graham cracker crumbs | 2 cups (200 g) | Crush finely — food processor works best. |
| Granulated sugar | 2 tbsp (25 g) | Adds sweetness & helps caramelize crust. |
| Unsalted butter (melted) | ½ cup (113 g) | Binds crumbs & adds rich flavor. |
2. Cheesecake Filling
| Ingredient | Amount | Notes |
|---|---|---|
| Cream cheese (full-fat, brick-style) | 24 oz (680 g) | Room temp — ensures smooth texture. |
| Granulated sugar | 1¼ cups (250 g) | Can reduce slightly for less sweetness. |
| Vanilla extract | 2 tsp | Adds depth of flavor. |
| Large eggs | 4 | Room temp — prevents overmixing. |
| Heavy whipping cream | ½ cup (120 ml) | Makes cheesecake silky and rich. |
3. Blueberry Layer
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh blueberries | 2 cups (300 g) | Rinse & pat dry — moisture affects texture. |
| Granulated sugar | 1 tbsp (12 g) | Balances tartness. |
| All-purpose flour | 1 tbsp (8 g) | Helps thicken berry juices. |
| Lemon juice | 2 tsp | Brightens flavor. |
4. Crumble Topping
| Ingredient | Amount | Notes |
|---|---|---|
| Light brown sugar | ½ cup (100 g) | Packed — gives caramel-like sweetness. |
| All-purpose flour | ½ cup (65 g) | Base for crumble structure. |
| Rolled oats | ½ cup (50 g) | Old-fashioned oats for best crunch. |
| Unsalted butter (melted) | 4 tbsp (56 g) | Helps form clumps & crisp topping. |
Step-by-Step Instructions
Step 1 — Prepare the Pan
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Preheat oven to 350°F (175°C).
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Line the base of a 9-inch springform pan with parchment. Lightly spray sides with cooking spray.
Step 2 — Make the Crust
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In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
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Stir until the mixture resembles damp sand.
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Press firmly into the bottom and slightly up the sides of the pan.
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Bake 10 minutes, remove, and cool while making filling.
Step 3 — Cheesecake Filling
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Beat cream cheese, vanilla, and sugar until smooth and fluffy (medium speed).
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Add eggs, two at a time, mixing on low — just until incorporated.
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Pour in heavy cream slowly while mixer is on low, mixing until smooth.
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Wrap the outside of the springform pan in two layers of aluminum foil (for water bath protection).
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Pour filling over cooled crust, smoothing top.
Step 4 — Blueberry Layer
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In a small bowl, toss blueberries with sugar, flour, and lemon juice.
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Distribute evenly over cheesecake batter.
Step 5 — Crumble Topping
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Mix brown sugar, flour, and oats in a bowl.
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Add melted butter, stirring until clumps form.
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Sprinkle evenly over blueberries.
Step 6 — Bake with Water Bath
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Place the cheesecake pan in a large roasting pan.
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Pour hot water into roasting pan until halfway up sides of springform pan.
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Bake 1 hr – 1 hr 25 min until topping is golden & center jiggles slightly.
Step 7 — Cooling & Chilling
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Remove cheesecake from water bath.
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Cool at room temperature for 1 hour.
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Refrigerate at least 5 hours (preferably overnight or 24 hrs).
Serving & Storage
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Serving tip: Slice with a hot knife (dip in hot water, wipe dry between cuts).
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Storage: Refrigerate up to 5 days in airtight container.
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Freezing: Wrap tightly in plastic + foil. Freeze up to 2 months. Thaw overnight in fridge.
Expert Tips
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Don’t overmix after adding eggs — keeps texture creamy.
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Always bake in a water bath for smooth, crack-free cheesecake.
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For extra lemony flavor, add 1 tsp lemon zest to filling.
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Crumble topping can be made a day ahead and refrigerated until needed.
Nutrition (per slice, 1/8 of cake)
Calories: 886 | Fat: 57 g | Carbs: 86 g | Protein: 12 g | Sugar: 61 g