Description
A creamy and smooth fresh blueberry cheesecake featuring a vanilla wafer crust, baked in a water bath for a perfectly tender texture, and topped with a homemade blueberry sauce for a delightful finish.
Ingredients
Scale
Vanilla Wafer Crust
- 45 vanilla wafers (heaping 1-½ cups crumbs)
- 2 tablespoons sugar
- 6 tablespoons butter, melted
Cheesecake Filling
- 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. Mix in melted butter and sugar 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 starts to brown. Cool completely.
- Make Cheesecake Filling: Preheat oven to 325 degrees F. Beat cream cheese for 3 to 5 minutes until very smooth and fluffy. Add sugar and beat another 3 minutes. Beat in eggs and egg yolk one at a time, mixing just until combined after each addition. Stir in sour cream and vanilla extract until just combined. Pour filling over cooled crust.
- Bake Cheesecake in Water Bath: 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. Bake at 325 degrees F for 45 minutes. The edges should be mostly set while the center jiggles slightly.
- Cool Cheesecake: After baking, turn off the oven and leave the cheesecake inside with the door cracked open for 30 minutes to cool gradually. Remove from oven and cool completely on a wire rack before refrigerating. Chill cheesecake in the refrigerator for at least 4 hours, preferably overnight.
- Prepare Blueberry Sauce: While the cheesecake bakes, prepare the blueberry sauce according to the recipe instructions. Chill the sauce separately in the refrigerator until ready to serve.
- Serve: Spoon the chilled blueberry sauce over the cheesecake slices just before serving.
Notes
- Use a water bath to prevent cracks by insulating the cheesecake during baking.
- Ensure all ingredients (eggs, sour cream, cream cheese) are at room temperature for smooth mixing and crack prevention.
- Mix cream cheese thoroughly until light and fluffy.
- Avoid opening the oven door during baking to maintain stable temperature and prevent cracking.
- Do not overbake; the center should still jiggle slightly when done.
- Cool gradually to prevent sudden temperature changes that cause cracks.
- If cracks do form, cover them with blueberry sauce when serving.
- Watch the how-to video for helpful visual guidance.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 270 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
