Description
This Fresh Blueberry Cheesecake recipe features a crisp vanilla wafer crust, a smooth and creamy cheesecake filling, and a vibrant homemade blueberry sauce topping. Perfectly baked in a water bath to prevent cracking, this dessert offers a luscious and tangy blueberry finish to a classic cheesecake.
Ingredients
Scale
Vanilla Wafer Crust
- 45 vanilla wafers (heaping 1-½ cups crumbs)
- 2 tablespoons sugar
- 6 tablespoons butter, melted
Cheesecake
- 2 8 oz. blocks cream cheese, softened
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 1 cup sugar
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
Blueberry Sauce
- 1 recipe Blueberry Sauce (prepared separately according to recipe directions)
Instructions
- Prepare the Crust: Add vanilla wafers to a food processor and pulse until finely ground or grind by hand. Combine crumbs with melted butter and sugar using pulses until evenly mixed. Press mixture evenly onto bottom and up sides of an ungreased 9-inch pie pan. Bake at 350 degrees F for 10 minutes or until crust begins to brown. Cool completely.
- Make the Cheesecake Filling: Preheat oven to 325°F. Beat softened cream cheese until very smooth and light, about 5 minutes. Add sugar and beat for an additional 3 minutes. Incorporate eggs and egg yolk one at a time, mixing just until combined after each addition. Beat in sour cream and vanilla extract until just combined. Pour filling over the cooled crust in the pie pan.
- Bake with Water Bath: Place pie pan inside a larger roasting pan. Add warm water to the roasting pan to reach halfway up the sides of the cheesecake pan. Bake at 325°F for 45 minutes. The edges should be mostly set while the center jiggles slightly.
- Cool Cheesecake Gently: After baking, turn off oven and prop oven door open. Let the cheesecake cool inside for 30 minutes to prevent cracks. Remove from oven and cool completely on a cooling rack. Refrigerate at least 4 hours or overnight.
- Prepare Blueberry Sauce: While cheesecake bakes and chills, prepare blueberry sauce according to recipe directions. Chill separately in refrigerator until ready to serve.
- Serve: Spoon blueberry sauce over chilled cheesecake before serving. Enjoy!
Notes
- Watch the “how to make” recipe video at the top of the post for guidance.
- Use a water bath during baking to prevent cheesecake cracking by insulating heat.
- Ensure eggs, sour cream, and cream cheese are at room temperature before mixing for smooth batter and less cracking.
- Mix cream cheese thoroughly until light and fluffy to create creamy texture.
- Avoid opening the oven door during baking to maintain consistent temperature and prevent cracks.
- Do not overbake; the center should still wobble slightly when done.
- Cool the cheesecake gradually by leaving it in the warm oven initially and then at room temperature before refrigeration to avoid cracks.
- If cracks appear, cover them with blueberry sauce to hide imperfections.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg
