Browned Butter Blueberry Crisp Cheesecake

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Creamy cheesecake, homemade blueberry preserves, a buttery shortbread crust, and a browned butter crisp topping make up this irresistible Browned Butter Blueberry Crisp Cheesecake.

Cheesecake has always been a classic dessert loved for its creamy texture and rich flavor. However, when you combine it with the freshness of blueberries and the warmth of browned butter, it transforms into something truly special. The Browned Butter Blueberry Crisp Cheesecake is a delightful twist on the traditional cheesecake. It is perfect for any season, but it is especially fantastic when utilizing those fresh from the vine summer berries. Whether you're enjoying it on a hot summer day or as a cozy winter treat, this cheesecake is sure to impress. Let's make it.

Homemade Blueberry Preserves

Ingredients:

• 1 heaping cup of blueberries (fresh is best, but frozen is fine) (about 150g)
• ⅓ cup granulated sugar (67g)
• 1 tablespoon corn starch (8g)
• 1 tablespoon fresh lemon juice (15ml)

Instructions:

1. In a medium saucepan, combine blueberries, sugar, corn starch, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries break down (about 10-15 minutes).
3. Remove from heat and let cool completely.

Homemade blueberry preserves are a game-changer for this recipe. The process is simple, and the result is a thick, sweet, and slightly tart spread that enhances the cheesecake's flavor. The combination of fresh blueberries and lemon juice creates a vibrant preserve that's hard to resist.

Crust

Ingredients:

• 40 Lorna Doone shortbread cookies, crushed (1 10-ounce pack) (about 285g)
• ½ cup salted butter, melted (113g)
• 2 tablespoons granulated sugar (25g)

Instructions:

1. In a medium bowl, combine the crushed cookies, melted butter, and sugar. Mix until well combined.
2. Press the mixture into the bottom of a 9-inch springform pan lined with parchment paper. Set aside.

The crust for this cheesecake is made from Lorna Doone shortbread cookies. These cookies provide a buttery, crumbly base that pairs perfectly with the rich cheesecake filling. Adding a touch of granulated sugar to the crust mixture enhances its sweetness, making it the perfect vessel for this dessert.

Crisp Topping/Filling

Ingredients:

• ½ cup salted butter, browned (112g)
• ¾ cup dark brown sugar, packed (150g)
• ½ cup all-purpose flour (60g)
• ¼ cup all-purpose flour (30g)
• 1 cup old-fashioned oats (90g)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Instructions:

1. In a medium saucepan, brown the butter over medium heat until it turns a golden brown color and emits a nutty aroma (about 5-7 minutes). Let cool slightly.
2. In a medium bowl, combine the browned butter, brown sugar, granulated sugar, flour, oats, cinnamon, and nutmeg. Mix until crumbly.

The crisp topping is where this cheesecake truly stands out. Browning the butter adds a depth of flavor that is both nutty and rich. Combined with brown sugar, oats, and a hint of cinnamon and nutmeg, this topping adds a delightful crunch and warm spices to each bite of cheesecake.

Cheesecake Filling

Ingredients:

• 24 ounces cream cheese, softened to room temperature (680g)
• 1 ½ cup granulated sugar (300g)
• 1 tablespoon pure vanilla bean paste (15ml)
• 3 large eggs, room temperature
• Blueberry preserves (from the Homemade Blueberry Preserves)

Instructions:

1. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the vanilla bean paste and eggs, one at a time, beating well after each addition.
3. Pour half of the cheesecake batter into the prepared crust.
4. Swirl in one-third of the blueberry preserves.
5. Add half of the crisp topping/filling mixture.
6. Pour in the remaining cheesecake batter, swirl in another third of the blueberry preserves, and top with the rest of the crisp mixture.
7. Save the remaining blueberry preserves for making ice cream. If you prefer to omit the ice cream, use them to add extra blueberry flavor to the cheesecake by halving the preserves when swirling them in.

The cheesecake filling is the heart of this recipe. It is simplistic with only a few high quality ingredients. This yields an unbelievably smooth and creamy texture. Vanilla bean paste adds a rich, aromatic flavor that pairs wonderfully with the blueberry preserves. By swirling the preserves into the batter, you create beautiful, flavorful ribbons throughout the cheesecake.

Homemade Blueberry Jam Ice Cream

Ingredients:

• ¾ cup heavy cream (180ml)
• ¼ cup half and half (60ml)
• 7 ounces sweetened condensed milk (200g)
• 1 teaspoon vanilla bean paste (5ml)
• Blueberry preserves (from the Homemade Blueberry Preserves)

Instructions:

1. In a medium bowl, whisk the heavy cream until stiff peaks form.
2. In another bowl, combine the half and half, sweetened condensed milk, vanilla bean paste, and blueberry preserves.
3. Fold the whipped cream into the blueberry mixture until well combined and the color is a deep purple/blue.
4. Pour the mixture into a freezer-safe container and freeze until firm.

Making homemade ice cream to accompany your cheesecake is the perfect finishing touch. The ice cream's creamy texture and deep blueberry flavor complement the cheesecake perfectly. Whipping the heavy cream before folding it into the other ingredients ensures a light and airy texture, while the blueberry preserves give the ice cream a vibrant color and flavor.

Assembly Instructions:

1. Preheat your oven to 350°F (177°C).
2. Prepare the cheesecake as instructed.
3. Bake for 2 hours, or until the center is mostly set. The cheesecake will fully set up once cooled. 
4. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours, preferably overnight.
5. Serve the cheesecake with the homemade blueberry jam ice cream on the side. 
6. Store any leftover cheesecake covered in the refrigerator for up to four days.
7. Store any leftover ice cream covered in the freezer for up to two weeks.

Baking the cheesecake at 350°F (177°C) ensures it cooks evenly. The key to a perfect cheesecake is allowing it to cool completely and then refrigerating it. This process helps the cheesecake set properly, ensuring a smooth and creamy texture. Serving it with the homemade blueberry jam ice cream then takes this dessert to the next level.

Frequently Asked Questions

1. Can I use frozen blueberries for the preserves?

Yes, you can use frozen blueberries if fresh ones are not available. Just make sure to thaw and drain them before cooking.

2. Do I need an ice cream maker for the blueberry jam ice cream?

No, this recipe is no-churn and thus an ice cream maker is not necessary! Some prefer to churn their ice cream a bit for slightly different texture, but I find that freezing no-churn ice cream overnight yields a nearly identical texture to store bought ice cream. 

3. Can I substitute the Lorna Doone cookies in the crust?

Absolutely! If you can't find Lorna Doone cookies, any shortbread cookie will work as a substitute. 

You can also utilize a classic graham cracker crust if you prefer. Simply mix 1 ¾ cups of graham cracker crumbs, 2 tablespoons of granulated sugar, and ⅓ cup melted salted butter. Mix until a wet sand consistency forms. Press into the prepared pan and continue with the recipe as instructed. 

Products used 

Here is one link to all of the products I used in making this cheesecake. I linked the 9-inch springform pan (with the pre-cut parchment liners), the water bath liner, my favorite mixers, and more.

9-inch cheesecake products

Peruse my entire storefront for the items that I bake and style with daily! My promise to you is to never share a product that I don’t personally use and love.

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Walker makes a Gluten Free Shortbread that would be neigh identical in this crust. Simply sub in at a 1:1 ratio and continue as instructed. 

Due to the nature of the butter cookies in this crust, it would not be possible to make the crust dairy free. If you desire a dairy free crust, I suggest subbing in my Graham cracker crust and choosing dairy free grahams crackers. 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. 

If you want to ensure that your oats are gluten free, Bob’s Red Mill makes certified gluten free old fashioned oats. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it at a 1:1 ratio in this recipe.

Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this cheesecake.

Silk Dairy Free Heavy Cream is a great option for both the cheesecake and the ice cream.

Natures Charm makes a sweetened condensed coconut milk that is dairy free. There will be a slight coconut flavor to the ice cream but the blueberry flavor should help to mask that.

Conclusion:

This Browned Butter Blueberry Crisp Cheesecake is a year-round delight that combines the rich texture of classic cheesecake with the fresh flavor of blueberries and the warm essence of browned butter. It is perfect for any occasion, from family gatherings to special celebrations.

If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review. 

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XO,

Heather

PS: Try my Browned Butter Peach Crisp Cheesecake for another summertime staple in cheesecake form!