Ingredients
Scale
- For the crust: 200g graham crackers, crushed
- 100g unsalted butter, melted
- 50g granulated sugar
- For the filling: 400g cream cheese, softened
- 150g powdered sugar
- 2 teaspoons vanilla extract
- 200ml heavy cream
- 200g fresh blueberries
- For the crumble topping: 100g all-purpose flour
- 50g rolled oats
- 50g brown sugar
- 70g unsalted butter, cold and cubed
Instructions
- Mix graham cracker crumbs, melted butter, and sugar; press into the base of a springform pan. Chill for 30 minutes.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Spread the filling over the prepared crust. Dot with fresh blueberries.
- Combine flour, oats, brown sugar, and cold butter to make crumble; sprinkle over the top of the cheesecake.
- Bake at 160°C (320°F) for 50-60 minutes until set and golden. Cool, then refrigerate for at least 4 hours before serving.
Notes
- Use fresh blueberries for the best flavor and texture.
- Chill the cheesecake thoroughly to ensure clean slices.
- Feel free to substitute with your favorite berries or add a drizzle of blueberry syrup.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 430 Kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 105mg