Description
A rich and creamy Fresh Blueberry Cheesecake featuring a vanilla wafer crust, smooth cream cheese filling, and topped with a homemade blueberry sauce. Perfectly baked in a water bath to ensure a smooth texture without cracks.
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 as directed)
Instructions
- Prepare crust: Add vanilla wafers to a food processor and pulse until finely ground or crush by hand. Combine with melted butter and sugar, pulsing or mixing until evenly combined. Press the mixture evenly onto the bottom and up the sides of an ungreased 9-inch pie pan. Bake at 350 degrees Fahrenheit for 10 minutes or until the crust begins to brown. Cool completely.
- Make cheesecake filling: Preheat oven to 325 degrees Fahrenheit. Beat softened cream cheese until very smooth and fluffy, about 5 minutes. Add sugar and beat for 3 more minutes. Beat in eggs and egg yolk one at a time, mixing just until combined after each addition. Gently beat in sour cream and vanilla extract until just combined. Pour the filling over the cooled crust.
- Bake cheesecake: Place the pie pan in a large roasting pan. Add warm water to the roasting pan until it reaches halfway up the sides of the pie pan, creating a water bath. Bake at 325 degrees Fahrenheit for 45 minutes. The cheesecake should jiggle slightly in the center and have mostly set edges.
- Cool cheesecake: After baking, turn off the oven and crack the door open. Let the cheesecake cool inside the cracked oven for 30 minutes. Remove from the oven and cool completely on a wire rack. Then refrigerate for at least 4 hours, preferably overnight, until fully chilled and set.
- Prepare blueberry sauce: While the cheesecake bakes, prepare the blueberry sauce according to its recipe directions. Chill sauce separately in the refrigerator; it will thicken as it cools.
- Serve: When ready to serve, spoon the chilled blueberry sauce over the cheesecake slices and enjoy.
Notes
- Watch the "how to make" recipe video for helpful tips and visual guidance.
- Use a water bath to prevent cracks by insulating the cheesecake edges so they cook evenly with the center.
- Ensure all ingredients like cream cheese, eggs, and sour cream are at room temperature for smooth, lump-free mixing and to reduce cracking risk.
- Mix cream cheese well until light and fluffy before adding other ingredients to achieve the best texture.
- Do not open the oven door during baking; sudden drops in temperature can cause the cheesecake to crack and sink.
- Avoid overbaking; the cheesecake should still jiggle slightly in the center to avoid dryness and cracking.
- Cool the cheesecake gradually by leaving it in the cracked oven and then at room temperature before refrigerating to prevent cracks.
- If cracks do appear, conceal them with the blueberry sauce for a beautiful presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 125 mg
