Description
This Fresh Blueberry Cheesecake features a crunchy vanilla wafer crust, a smooth and creamy cheesecake filling, and a tangy blueberry sauce topping. Baked in a water bath to ensure a moist and crack-free texture, this classic dessert promises a perfect balance of sweetness and freshness, ideal for any special occasion or casual treat.
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)
Instructions
- Prepare the crust: Add vanilla wafers to a food processor and pulse until finely ground, or crush by hand. Mix in melted butter and sugar and pulse 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 F for 10 minutes or until the crust just begins to brown. Let cool completely.
- Make the cheesecake filling: Preheat the oven to 325 degrees F. Beat the softened cream cheese for 3-5 minutes until very smooth and creamy. Add sugar and beat for another 3 minutes. Add eggs and egg yolk one at a time, beating just until combined after each addition. Stir in sour cream and vanilla extract until mixed thoroughly. Pour the filling over the cooled crust.
- Bake in a water bath: Place the pie pan inside a larger roasting pan and pour warm water into the roasting pan until it reaches halfway up the sides of the pie pan. Bake for 45 minutes at 325 degrees F. The cheesecake should still jiggle slightly in the center and the edges should be mostly set.
- Cool the cheesecake: After baking, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 30 minutes. Then remove it and let it cool completely on a cooling rack. Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.
- Prepare the blueberry sauce: While the cheesecake is baking, prepare the Blueberry Sauce according to your recipe instructions. Chill the sauce separately in the refrigerator to thicken and develop flavor.
- Serve: When ready to serve, spoon the chilled blueberry sauce generously over the cheesecake slices and enjoy.
Notes
- Watch the "how to make" recipe video at the top of the post for detailed guidance.
- Use a water bath during baking to prevent cracks by insulating the cheesecake and providing gentle heat.
- Ensure all dairy ingredients and eggs are at room temperature to blend smoothly and reduce cracks.
- Beat cream cheese and sugar thoroughly until smooth and fluffy to achieve the best texture.
- Avoid opening the oven door while baking to maintain temperature stability and prevent cracking.
- Do not overbake; the filling should wobble slightly in the center when done.
- Cool the cheesecake gradually by leaving it in the oven with the door cracked, then at room temperature before chilling.
- If cracks occur, cover them with the blueberry sauce to conceal imperfections.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
