Description
This Cardamom Swirled Blueberry Crumble Cheesecake features a creamy cheesecake base swirled with a fragrant blueberry-cardamom compote and topped with a buttery oat crumble. It’s a delightful dessert perfect for special occasions.
Ingredients
Scale
- 200g (7oz) Digestive Biscuits, Crushed: For a firm, flavorful crust.
- 100g (3.5oz) Unsalted Butter, Melted: Binds the biscuit crust.
- 400g (14oz) Cream Cheese, Softened: Creates a rich, creamy filling.
- 150g (5.3oz) Plain Greek Yogurt: Adds tanginess and lightness.
- 100g (3.5oz) Granulated Sugar: Sweetens the cheesecake.
- 2 Large Eggs: Provides structure and richness.
- 1 tsp (5ml) Vanilla Extract: Enhances the overall flavor.
- 2 tbsp (16g) Cornstarch: Stabilizes the filling.
- 250g (1 cup) Fresh Blueberries: The star of the compote.
- 50g (1/4 cup) Granulated Sugar: Balances the blueberry tartness.
- 1 tsp (5ml) Lemon Juice: Brightens the compote.
- ½ tsp (1g) Ground Cardamom: Adds aromatic spice.
- 1 tbsp (15ml) Water: For compote consistency.
- 80g (3/4 cup) Rolled Oats: Provides a hearty crumble texture.
- 60g (½ cup) Almond Flour: Adds nutty flavor to the crumble.
- 60g (½ cup) Light Brown Sugar: Adds moisture to the crumble.
- 60g (¼ cup) Unsalted Butter, Melted: Binds the crumble ingredients.
- 1 tsp (2g) Ground Cinnamon: Adds warmth to the crumble.
- ¼ tsp (1g) Fine Sea Salt: Enhances crumble flavors.
- 30g (¼ cup) Sliced Almonds, Toasted: Adds crunch and nutty flavor.
- Zest of 1 Lemon: Adds citrus aroma.
- Few Fresh Mint Leaves: For garnish.
Instructions
- Prepare Oven & Pan: Preheat to 160°C (320°F) and grease a 23cm (9-inch) springform pan.
- Make Biscuit Crust: Combine crushed biscuits and melted butter, press into pan, and bake for 10 minutes.
- Prepare Compote: Cook blueberries, sugar, lemon juice, cardamom, and water until thickened. Cool completely.
- Make Cheesecake Filling: Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, then fold in yogurt and cornstarch.
- Layer Cheesecake: Pour half the batter, swirl in half the compote, repeat with remaining batter and compote.
- Prepare Crumble: Combine oats, almond flour, brown sugar, cinnamon, salt, and butter.
- Bake Cheesecake: Sprinkle crumble over batter and bake for 45-50 minutes until set with a slight wobble.
- Cool Cheesecake: Cool in oven with door ajar for 1 hour, then refrigerate for at least 4 hours.
- Garnish & Serve: Drizzle with compote, sprinkle with almonds, zest, and mint.
Notes
For a crack-free cheesecake, use room temperature ingredients and avoid overmixing. Slow cooling is also crucial.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 75 mg
Keywords: cheesecake, blueberry, cardamom, crumble, dessert, baking, swirled, easy, recipe