Description
A creamy and smooth fresh blueberry cheesecake featuring a crunchy vanilla wafer crust, topped with a vibrant blueberry sauce. Baked in a water bath to ensure a crack-free, perfect texture, this cheesecake is ideal for dessert lovers looking for a classic yet refreshing 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 and chilled)
Instructions
- Prepare the Crust: Add the vanilla wafers to a food processor and pulse until finely ground or crush by hand. Combine the crumbs with melted butter and sugar, pulsing until evenly mixed. 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 just starts to brown. Let cool completely.
- Make the Cheesecake Filling: Preheat the oven to 325 degrees Fahrenheit. Beat softened cream cheese on medium speed until very smooth and creamy, about 5 minutes. Add sugar and beat for 3 minutes. Incorporate eggs and egg yolk one at a time, mixing just until combined after each addition. Fold in sour cream and vanilla extract until just combined. Pour the filling over the cooled crust.
- Bake the Cheesecake: Place the pie pan inside a large roasting pan. Carefully pour warm water into the roasting pan until it reaches halfway up the sides of the pie pan, creating a water bath. Bake for 45 minutes at 325 degrees Fahrenheit. The cheesecake should remain slightly jiggly in the center while the edges set.
- Cool in Oven: After baking, turn the oven off and crack the door open. Let the cheesecake cool inside the oven for 30 minutes to prevent cracking.
- Finish Cooling and Chill: Remove the cheesecake from the oven and cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to fully set.
- Prepare Blueberry Sauce: While the cheesecake is baking, prepare the blueberry sauce according to its recipe directions. Chill separately in the refrigerator until ready to serve.
- Serve: Spoon chilled blueberry sauce over the cheesecake before serving. Enjoy!
Notes
- Watch the “how to make” recipe video for additional tips and guidance.
- Use a water bath to keep the cheesecake edges from baking faster than the center, which helps prevent cracks.
- Ensure all dairy and eggs are at room temperature for even mixing and a smooth batter.
- Beat the cream cheese and sugar well until light and fluffy to make the filling smooth.
- Do not open the oven door during baking to maintain a steady temperature and avoid cracking.
- Do not overbake; a slight jiggle in the center indicates perfect doneness.
- Cool the cheesecake gently in the oven and at room temperature before refrigerating to prevent cracks.
- If cracks occur, they can be hidden by topping with blueberry sauce.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
