Indulging in a slice of Berry Crumble Cheesecake is a delightful experience that blends creamy cheesecake with the sweet and tangy flavors of fresh berries, topped with a crisp crumble. This dessert is perfect for summer gatherings and special occasions, offering both texture and taste that will impress your guests.
Ingredients
Scale:
2 cups cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 cup mixed fresh berries (strawberries, blueberries, raspberries)
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar (for crust)
1 cup rolled oats
½ cup all-purpose flour
½ cup brown sugar, packed
½ cup unsalted butter, softened (for crumble)
½ teaspoon cinnamon
Instructions
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined and crumbly. Press this mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer across the bottom and slightly up the sides. Bake for 8-10 minutes until set and slightly golden. Remove from the oven and let cool completely while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar and continue to mix until fully combined and fluffy. Add the vanilla extract and mix again, ensuring it is evenly distributed throughout the mixture.
Beat in the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can incorporate too much air, leading to cracks in the final cheesecake. Then, gently fold in the sour cream until smooth and well combined.
Gently fold in the mixed berries into the cheesecake mixture, being careful not to break them too much.
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 40-50 minutes, or until the center is set but slightly jiggly.
Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Afterward, transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
In a medium bowl, combine rolled oats, all-purpose flour, brown sugar, softened butter, and cinnamon. Use a fork or your fingers to mix until crumbly. Set aside.
After the cheesecake has chilled, preheat the oven to 350°F (175°C) again. Sprinkle the crumble topping evenly over the cheesecake. Bake for an additional 15-20 minutes or until the crumble is golden brown and crunchy.
Let the cheesecake cool for another hour at room temperature, then refrigerate for at least 1 hour before slicing and serving.
