So Here's the Story Behind This Cheesecake

The first time I made this Lemon Blueberry Crumble Cheesecake, I had a little—okay, maybe a huge—crisis halfway through: mid-mix, my cat leapt onto the counter, somehow got flour everywhere, and, well, let’s just say the kitchen was a war zone. But my friend Sophie showed up with coffee, so we doubled down and finished it, mess and all, and—you know what? Every crumb was devoured. (We agreed the chaos just made it taste better.) I've baked it for birthdays, lazy Sundays, and once because I bought way, way too many blueberries on sale. Who can blame me?

Why You'll Love This Cheesecake (Or at Least I Do)

I make this when I need a little sunshine at the end of dinner—especially when family comes round and someone inevitably asks, "got anything lemony?" It's the only cheesecake that both my blueberry-hating uncle (how??) and my toddler niece will fight over. And if you ever felt like regular cheesecakes are a bit, I don’t know, plain—this crumble on top gives it a whole new personality. The one part that used to trip me up? That golden crumble topping. I always worried it’d sink in and disappear, but actually, a little messiness just makes it extra rustic. Oh, and in case you’re wondering, this is not health food. But it’s good for your soul. That counts.

Gathering Ingredients (Substitutions Welcome)

Base: 200g digestive biscuits (graham crackers work fine, and once I even used vanilla wafers because that was all I had)
75g unsalted butter, melted (any brand, I promise)
Filling: 500g cream cheese, room temp (honestly, own-brand stuff is fine; my gran insists on Philadelphia, but...)
150g caster sugar (or just regular white sugar, I tend to think)
2 large eggs
100ml sour cream (I forgot this once and used Greek yogurt – worked!)
Zest and juice of one lemon
1.5 teaspoon vanilla extract
200g fresh blueberries (frozen is fine, but don’t thaw or you’ll get a weird purple swirl—unless you like that)
Crumble: 75g plain flour
50g cold butter, cubed
50g demerara sugar (Regular brown sugar has also worked for me in a pinch)
A handful of rolled oats (optional, but I like the texture)

Let’s Make This Lemon Blueberry Crumble Cheesecake

First off, preheat the oven to 160°C (320°F). I always forget this bit and have to frantically wait while the base sits there... oops.
Bash up the biscuits in a bag or food processor—I usually do it in a zip bag with a rolling pin, mostly for stress relief. Mix with melted butter. Don’t overthink this bit.
Press the crumb mix into a lined 8-inch (20cm) springform tin. Get it up the sides a bit if you want. Pop it in the fridge while you handle bigger cheesecake dreams.
For the filling: In a bowl, mix cream cheese and sugar until smooth. I start with a wooden spoon, then give up and use a hand mixer. Add eggs one at a time—don’t panic if it looks slightly lumpy at first; I promise it’ll smooth out.
In goes the sour cream, lemon zest & juice, and vanilla. Stir until just smooth. I usually sneak a spoonful at this stage… chef’s rights (or so I claim).
Fold in most of the blueberries, saving a few to scatter on top (if you remember).
Pour the filling over your chilled base. Now shake the tin a bit—I have no idea why, but my mum always said to – maybe it’s science.
For the crumble: Rub flour and butter together until it looks like breadcrumbs. Stir in sugar and oats. Don’t go for perfect—some chunky bits are nice! Sprinkle this all over the cheesecake, plus the last few blueberries (or not, if you ate them…)
Bake for about 50–60 minutes, but check after 45. It’s done when the edges look set but the middle wobbles a bit. Don’t fret if it cracks—this isn’t the Ritz.
Leave to cool in the oven with the door cracked open (I did this wrong once and it sank, but honestly it still tasted grand).

Some Notes From My Many Tries

If you’re using frozen berries, don’t thaw them or the color bleeds like crazy (unless you actually want a purple cheesecake, which, hey, do your thing).
One time I skipped the extra lemon zest. It tasted sad. Don’t skip it.
Let this cool completely before you try cutting. Tried to rush it once—regret it. Cheesecake lava is not as fun as it sounds.

Cheesecake Experiments (What Worked & What Didn’t)

Tried using a gingernut biscuit base: absolutely delicious, but my sister said it was too weird. (She was wrong.)
Crumble with coconut: worked, but didn’t love the texture. Might skip next time.
Squeezed in lime instead of lemon once—definitely acceptable, though a bit sharper. Not quite as ‘sunny’.

Equipment I (Sort of) Swear By

Loose-bottom or springform tin – makes life easier, but if you're without, I once used a regular cake pan lined with a massive sling of parchment paper. Cheesecake parachute.
Electric hand mixer – really helpful, but elbow grease works if you’re feeling strong
Rolling pin or any heavy bottle for bashing biscuits

How I Store This (If It Lasts...)?

Keep in the fridge, covered, for up to three days (in theory). Actually, in my house it never lasts more than a day! If you want to freeze it, wrap slices in cling film and foil. I did this once, forgot about them, found one two months later—and somehow it was still good.

How We Serve (And Squabble Over) This Cheesecake

I think this tastes way better the day after you bake it. We usually serve generous slices and pour a little cream over. Sometimes if I’m feeling fancy, I top with extra fresh berries and a touch of lemon zest. My dad likes his microwaved for ten seconds—controversial opinion, but not terrible. Still, cold is classic.

Things I Learned The Hard Way

Don’t try to take it out of the tin before it’s completely cold. I once tried, wrecked the side, and had to call it Eton mess cheesecake. Still ate it, though.
Be patient with the baking! If you rush it, the middle just collapses. It’s better to slightly underbake and let it set in the fridge.
If you must use low-fat cream cheese, brace yourself – it’s not the same, but people seem to accept it at picnics.

Your Actual Questions, Answered

Can I use bottled lemon juice?: I mean, you can, but honestly the fresh zest is what gives it magic. If you must, use extra for more zing.
Do I have to use a water bath?: Nah, not for this one! It’s pretty forgiving, thank goodness. But if you want extra creaminess, you can. Here’s a water bath tip I like.
Can I double the recipe for a larger crowd?: Technically yes, but increase baking time and use a bigger tin or two. Expect some panicky math. (Turns out 1.5 eggs is a pain!)
Why did my crumble sink?: Honestly, it happens to me sometimes too. Could be too much mixing, or your crumble was just tired that day. Even if it sinks, it’s still delicious.
Is it gluten-free?: Not as written, but you can swap the biscuits for GF ones and use GF flour. It tastes almost the same! (Here’s a good gluten-free cheesecake guide.)

Phew. That’s my Lemon Blueberry Crumble Cheesecake saga. If you try it and your cat also causes chaos, let me know—maybe it’s a good luck charm. Happy baking!

Lemon Blueberry Crumble Cheesecake: My Real-Life Recipe Guide

So Here's the Story Behind This Cheesecake

Why You'll Love This Cheesecake (Or at Least I Do)

Gathering Ingredients (Substitutions Welcome)

Let’s Make This Lemon Blueberry Crumble Cheesecake

Some Notes From My Many Tries

Cheesecake Experiments (What Worked & What Didn’t)

Equipment I (Sort of) Swear By

How I Store This (If It Lasts...)?

How We Serve (And Squabble Over) This Cheesecake

Things I Learned The Hard Way

Your Actual Questions, Answered

Lemon Blueberry Crumble Cheesecake

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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