Wild Blueberry Crumble Cheesecake

What you'll need:

Cookie Crust:

• 150 g graham crackers
• 100 g gingersnap cookies
• 2 tablespoons granulated sugar
• 75 g butter

Crumble Topping:

• 110 g all-purpose flour
• 80 g dark brown sugar
• 70 g butter
• 1 cup Wild Blueberry Preserves

Cheesecake Filling:

• 800 g full-fat cream cheese, at room temperature
• 260 g granulated sugar
• 200 g sour cream (18%), at room temperature
• 1 ½ tablespoons cornstarch
• 2 ½ teaspoons vanilla extract
• 4 large eggs

How to make the Cookie Crust & Crumble Topping:

1. Preheat your oven to 325ºF (165ºC). Prepare a 9-inch springform pan by lining the bottom with parchment paper.
2. In a food processor, combine the graham crackers, gingersnaps, and granulated sugar. Pulse until the mixture resembles fine crumbs. Melt the butter and pour it into the processor, blending until the crumbs are evenly moistened.
3. Transfer the crumb mixture to the prepared springform pan. Using the bottom of a glass, press the crumbs firmly into the bottom and slightly up the sides of the pan.
4. Bake the crust for 10 minutes, then remove it from the oven and let it cool to room temperature. Leave the oven on.
5. In a separate bowl, mix the all-purpose flour and brown sugar for the crumble topping. Melt the butter and pour it over the flour mixture. Stir with a fork until the mixture forms coarse crumbs with no dry flour remaining. Set aside.

How to make the Cheesecake Filling:

1. Using a stand mixer with a paddle attachment or a hand mixer, beat the cream cheese on low speed for 1 minute until smooth. Add the granulated sugar and continue mixing on low. Scrape down the sides of the bowl and mix for an additional 30 seconds.

2. In a small bowl, combine the sour cream and cornstarch until smooth. Add this mixture to the cream cheese along with the vanilla extract. Mix on low speed until well combined.

3. Add the eggs two at a time, mixing on low speed until incorporated. After all the eggs are added, scrape down the bowl and give the batter a final mix to ensure everything is evenly blended.

4. Pour the cheesecake batter into the prepared springform pan over the cooled crust. Gently spoon Wild Blueberry Preserves on top of the batter, followed by sprinkling the crumble topping over the preserves.

5. Boil water in a kettle. Place the springform pan into a 12-inch (30 cm) cake pan, then place the cake pan into a larger roasting pan. Fill the roasting pan with hot water, making sure the water doesn’t get into the crust.

Baking and Cooling:

1. Bake the cheesecake for 1 hour and 20-30 minutes. When done, the cheesecake should have a slight jiggle in the center when gently shaken.
2. Turn off the oven and leave the oven door slightly open. Let the cheesecake cool in the oven for 1 hour.
3. After cooling, remove the cheesecake from the water bath and place it on a cooling rack. Allow it to cool completely to room temperature, which should take about 1 hour.
4. Once the cheesecake has cooled, refrigerate it for at least 6 hours, or preferably overnight, before serving.