Okay okay, you need so many ingredients for this cake that it might seem not worth your time, but trust me.. it really is! Serve him fresh out of the fridge and you can only dream away.


45 gram sugar
50 gram butter, melted

Cheescake filling:
340 gram cheesecake (room temperature)
120 ml sour cream (room temperature)
100 gram sugar
2 eggs
Pinch of salt
Little bit of vanilla sugar

Blueberry filling:
30 gram sugar
30 gram flour
Juice from 1 lemon
2 small trays of blueberries, washed and dried

Crumble topping:
130 gram flower
50 gram brown sugar
50 gram sugar
100 gram butter, in pieces



As you might see in the ingredient-list, this cake consists of four components: the crust, the cheesecake filling, the blueberries and the crumble topping. Let’s make them step by step.

The crust
Heat the oven on 160 degrees. Cover your cake pan with parchment paper.
Crumble the biscuits and throw this in a bowl, add the sugar and the melted butter and stir it quickly together. Fill your cake pan with this mixture, press it solid together and bake it for 10 minutes.
If the 10 minutes are done, take it out of the oven and let it cool.

The filling
Mix the cream cheese, sour cream and sugar together until smooth. Add the vanilla sugar, salt and the two eggs. Mix it together again.

Throw the blueberries together with the sugar, flour and lemon juice in a bowl and stir it together until each berry is covered.

The crumble
Take a big bowl and mix all the ingredients by hand. Rub it in between your fingers until you get a crumble-like texture.

Pour the cream cheese-mixture on top of the, cooled off, crust. Add the blueberries and the crumble. Bake the cake in 40-45 minutes on 160 degrees.
Don’t open the oven while baking and leave the cake, when the time is done, sit in the oven with the door opened. Place it after a while on the counter top and let it set for at least 1,5 hours. Afterwards place it in the fridge, for at least a couple of hours.