Description
This Fresh Blueberry Cheesecake combines a crunchy vanilla wafer crust with a creamy, smooth cheesecake filling, topped with a homemade blueberry sauce. Perfect for dessert lovers who enjoy a classic, rich cheesecake with a fresh fruit twist.
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 crust: Add vanilla wafers to a food processor and pulse until finely ground or crush by hand. Combine 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 F for 10 minutes until edges just start to brown. Let cool completely.
- Make cheesecake filling: Preheat oven to 325°F. Beat softened cream cheese for 3-5 minutes until very smooth and fluffy. Add sugar and beat for 3 more minutes. Add eggs and egg yolk one at a time, beating just until combined after each addition. Mix in sour cream and vanilla extract just until blended. Pour filling over cooled crust.
- Bake cheesecake in water bath: Place pie pan inside a larger roasting pan. Add warm water to the roasting pan halfway up the sides of the pie pan. Bake at 325°F for 45 minutes. The center should still jiggle slightly, and edges should be mostly set.
- Cool cheesecake: After baking, turn the oven off and crack the oven door open. Let cheesecake cool inside for 30 minutes. Remove it and cool completely on a wire rack before chilling in the refrigerator for at least 4 hours, preferably overnight.
- Prepare blueberry sauce: While cheesecake bakes, make the blueberry sauce according to its recipe instructions. Chill sauce separately in the refrigerator.
- Serve: When ready to eat, spoon blueberry sauce over the cheesecake slices and serve.
Notes
- Watch the "how to make" video for detailed guidance.
- Use a water bath to prevent cracks by insulating the cheesecake edges.
- Ensure all ingredients are at room temperature for smooth mixing.
- Beat cream cheese thoroughly until light and fluffy for a silky texture.
- Avoid opening the oven during baking to prevent temperature drops that cause cracks.
- Do not overbake; edges should be firm and center slightly wobbly.
- Allow cheesecake to cool slowly to avoid cracking caused by sudden temperature changes.
- If cracks appear, cover them with blueberry sauce for presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg
