Description
A luxurious American dessert combining a buttery graham cracker crust, velvety cream cheese filling, and sweet blueberry crumble topping. Water bath method ensures a crack-free finish with a rich New York-style texture.
Ingredients
250 g Digestive or Graham Crackers
145 g Unsalted Butter (75 g for crust, 70 g for crumble)
800 g Full Fat Cream Cheese
300 g Fresh Blueberries
200 g Sour Cream (18% fat)
120 g Dark Brown Sugar
60 g Cornstarch
Zest and juice of 1 Lemon
50 g Ground Almonds or Flour (for top crumble)
30 g Flour (for top crumble)
30 g Brown Sugar (for top crumble)
Instructions
Preheat oven to 325°F (160°C)
Whisk cornstarch into sour cream to prevent weeping
Blend graham crackers with 75 g butter for crust
Press crust mixture into a 9-inch springform pan
Bake crust for 10 minutes at 325°F
Cool crust completely before adding filling
Beat cream cheese until smooth, mix with sour cream and cornstarch blend
Pour filling over crust and smooth top
Toss blueberries with lemon juice, zest, 120 g sugar, and half crumble topping
Spread blueberry mixture over filling
Top with remaining crumble (flour, butter, sugar mix)
Place pan in water-filled roasting pan
Bake water bath at 325°F for 60-70 minutes
Cool completely, refrigerate 6-8 hours before serving
Notes
Use gluten-free crackers for GF version
If frozen blueberries used, pat dry to minimize moisture
Crumble topping can be substituted with golden flaxseed meal and honey blend
Ensure springform pan is oven and water-proof
- Prep Time: 45
- Cook Time: 80
- Category: Breakfast
- Method: Baking
- Cuisine: American