This is a cheesecake that leaves a lasting impression. The refreshing blueberries perfectly complement the slightly lemon-scented cheese, and the crumble topping adds a crispy texture. The rich dairy flavor, balanced sweetness and tartness, and the complex layers make it a delightful treat.
For detailed ingredients, steps, and tips, please refer to my personal blog PhD Cafe: [phd.cafe/recipes/2024/7/4/blu...](phd.cafe/recipes/2024/7/4/blu...)
Ingredients:
#### Cake Base:
- Digestive biscuits: 80g
- Melted unsalted butter: 25g
#### Crumble:
- Cake flour: 30g
- Granulated sugar: 30g
- Almond flour: 30g
- Unsalted butter: 20g
- A pinch of salt
#### Cheese Mixture:
- Cream cheese: 100g
- Eggs: 2
- Heavy cream: 100g
- Sour cream: 100g
- Granulated sugar: 75g
- Lemon juice: 10g
- Cake flour: 10g
- Blueberries: 100g
Instructions:
1. Preheat the oven to 180°C (350°F).
2. Place the digestive biscuits in a large ziplock bag and crush them into crumbs using a rolling pin. Mix the crumbs with the melted butter until well combined.
3. Prepare a 6-inch round springform pan, spread the biscuit crumbs evenly on the bottom, and press them down firmly with a spoon or the bottom of a cup. Refrigerate for 20 minutes.
4. In a bowl, combine all the crumble ingredients. Rub the butter into the dry ingredients until it resembles wet sand. Gently form the mixture into irregular chunks and set aside.
5. In a large mixing bowl, add the cream cheese and granulated sugar. Use a spatula to mash and mix them until smooth.
6. Add the sour cream, eggs, heavy cream, cake flour, and lemon juice one at a time, mixing well after each addition until fully combined.
7. Remove the chilled cake base from the refrigerator and pour in the cheese mixture. Bake in the preheated oven for 10 minutes.
8. Take out the cake and evenly spread about 2/3 of the blueberries on top. Sprinkle all the crumble over it and dot with the remaining blueberries.
9. Return to the oven and bake at 180°C (350°F) for another 40-45 minutes, until the top is golden brown.
10. Let the cake cool to room temperature, then refrigerate overnight before enjoying.
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