Description
This Fresh Blueberry Cheesecake features a crisp vanilla wafer crust filled with a smooth, creamy cheesecake topped with a luscious homemade blueberry sauce. Baked gently in a water bath for a crack-free texture and chilled to perfection, it makes an elegant dessert perfect for any occasion.
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. Combine the crumbs with melted butter and sugar in the processor 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 begins to brown. Allow to cool completely.
- Make the Cheesecake Filling: Preheat the oven to 325°F. Beat the softened cream cheese until very smooth, about 5 minutes, ensuring no lumps remain. Add sugar and beat for another 3 minutes. Incorporate eggs and egg yolk one at a time, mixing gently just until combined after each addition. Beat in sour cream and vanilla extract until just combined. Pour the filling over the cooled crust.
- Bake in a Water Bath: Place the pie pan inside a larger roasting pan. Pour warm water into the roasting pan until it reaches halfway up the sides of the pie pan. Bake at 325°F for 45 minutes. The cheesecake should jiggle slightly in the center while the edges set.
- Cool Gradually: After 45 minutes, turn off the oven but leave the cheesecake inside with the door cracked open for 30 minutes to cool slowly. Remove from oven and let cool completely on a wire rack, then refrigerate for at least 4 hours, preferably overnight.
- Prepare Blueberry Sauce: While the cheesecake bakes, prepare the blueberry sauce according to its recipe. Chill separately in the refrigerator; it will thicken as it cools.
- Serve: Spoon the chilled blueberry sauce over the cheesecake just before serving.
Notes
- Watch the recipe video to master the technique and ensure perfect results.
- Use a water bath to prevent cracks by insulating the cheesecake edges.
- Bring all dairy and eggs to room temperature for smooth mixing and to avoid lumps or cracks.
- Beat the cream cheese thoroughly until fluffy to achieve a smooth filling.
- Do not open the oven door while baking to maintain stable temperature and prevent cracking.
- Remove the cheesecake once edges are set but center still jiggles to avoid overbaking.
- Cool gradually in the oven then at room temperature before refrigeration to prevent cracking from sudden temperature changes.
- If cracking occurs, cover imperfections with blueberry sauce for an appealing look.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
