Description
This Fresh Blueberry Cheesecake features a crispy vanilla wafer crust filled with a smooth, creamy cheesecake topped with a luscious blueberry sauce. Baked in a water bath for perfect texture, this dessert is ideal for any occasion and serves 10 to 12 people.
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
Instructions
- Prepare Crust: Add vanilla wafers to a food processor and pulse until finely ground or crush by hand. Add melted butter and sugar, pulse until evenly combined. Press 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 just begins to brown. Cool completely.
- Prepare Filling: Preheat oven to 325 degrees Fahrenheit. Beat cream cheese until very smooth and fluffy, about 5 minutes. Add sugar and beat for another 3 minutes. Beat in eggs and egg yolk one at a time, mixing just until combined after each addition. Mix in sour cream and vanilla extract just until combined. Pour filling over the cooled crust.
- Bake Cheesecake: Place the pie pan inside a large roasting pan. Add warm water to the roasting pan until it reaches halfway up the sides of the pie pan to create a water bath. Bake for 45 minutes at 325 degrees Fahrenheit. The cheesecake should still jiggle slightly in the center while the edges are mostly set.
- Cool Cheesecake: After baking, turn the oven off and crack the door open. Let the cheesecake cool in the oven for 30 minutes. Remove from oven and cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, preferably overnight.
- Prepare Blueberry Sauce: While the cheesecake is baking, prepare the blueberry sauce according to its recipe. Chill the sauce separately in the refrigerator; it will thicken as it cools.
- Serve: When ready to serve, spoon the chilled blueberry sauce over the top of the cheesecake slices. Enjoy the creamy texture combined with the fresh and tangy blueberry topping.
Notes
- Watch the "how to make" recipe video at the top of the post for guidance.
- Use a water bath to prevent cracks by insulating the cheesecake edges and ensuring even baking.
- Ensure all dairy ingredients are at room temperature before mixing to avoid lumps and cracking.
- Beat the cream cheese thoroughly until light and fluffy for a smooth texture.
- Avoid opening the oven door during baking to maintain a consistent temperature and prevent sinking or cracking.
- Do not overbake; edges should be firm while the center remains slightly jiggly.
- Cool the cheesecake gradually, first in the oven and then at room temperature before refrigerating, to avoid temperature shock and cracks.
- If cracks occur, conceal them with blueberry sauce for an attractive presentation.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 200 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: 95 mg
