Description
A luscious fresh blueberry cheesecake featuring a crisp vanilla wafer crust and creamy cheesecake filling, topped with a homemade blueberry sauce. Perfectly baked in a water bath to ensure a smooth, crack-free texture and chilled to set before serving.
Ingredients
Scale
Vanilla Wafer Crust
- 45 vanilla wafers (heaping 1½ cups crumbs)
- 2 tablespoons sugar
- 6 tablespoons butter, melted
Cheesecake Filling
- 16 oz cream cheese (2 8 oz. blocks), 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)
Instructions
- Prepare the Crust: Add vanilla wafers to a food processor and pulse until finely ground or crush by hand. Combine crushed wafers with sugar and melted butter, pulsing or mixing until evenly combined. Press mixture evenly onto the bottom and up the sides of an ungreased 9-inch pie pan. Bake in a preheated oven at 350°F for 10 minutes or until the crust begins to brown. Allow to cool completely.
- Make the Cheesecake Filling: Preheat oven to 325°F. Beat the softened cream cheese for 3-5 minutes until very smooth. Add sugar and continue beating for 3 minutes. Beat in the eggs and egg yolk one at a time, mixing just until combined after each addition. Finally, beat in sour cream and vanilla extract just until incorporated. Pour the filling over the cooled crust.
- Bake the Cheesecake: Place the pie pan inside a large roasting pan. Pour warm water into the roasting pan until it reaches halfway up the sides of the pie pan, creating a water bath. Bake at 325°F for 45 minutes. The cheesecake should still jiggle slightly in the center while the edges appear mostly set.
- Cool the Cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 30 minutes. Remove the cheesecake and let it cool completely on a wire rack. Then chill in the refrigerator for at least 4 hours, preferably overnight, to fully set.
- Prepare Blueberry Sauce: While the cheesecake is baking, prepare the blueberry sauce separately as per your recipe instructions. Chill the sauce in the refrigerator until ready to serve.
- Serve: When ready to serve, spoon the chilled blueberry sauce over the cheesecake and enjoy.
Notes
- Watch the “how to make” recipe video for detailed guidance.
- Use a water bath to prevent the cheesecake from cracking by insulating the edges and promoting even baking.
- Ensure all dairy and eggs are at room temperature for smooth mixing and to minimize cracks.
- Beat the cream cheese thoroughly until light and fluffy for a creamy texture.
- Do not open the oven during baking to maintain consistent temperature and prevent cracking or sinking.
- Avoid overbaking; the center should wobble slightly when done.
- Cool the cheesecake gently by leaving it in the oven with the door cracked, then on the counter before chilling.
- If cracks occur, cover them with blueberry sauce to camouflage imperfections.
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
