Description

This Fresh Blueberry Cheesecake Recipe features a buttery vanilla wafer crust, a creamy smooth cheesecake filling, and a vibrant homemade blueberry sauce topping. Perfectly baked in a water bath to ensure a silky texture without cracks, this dessert is a delightful treat for any occasion and best served chilled with the fresh blueberry sauce.

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 (homemade or prepared)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Crust: Add vanilla wafers to a food processor and pulse until finely ground or crush by hand. Add 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 Fahrenheit for 10 minutes, or until the crust just begins to brown. Remove and cool completely.
Make the Cheesecake Filling: Preheat the oven to 325 degrees Fahrenheit. Beat the softened cream cheese until very smooth and fluffy, about 5 minutes. Add sugar and beat for 3 more minutes. Beat in the eggs and egg yolk one at a time, mixing just until combined after each addition. Mix in the 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 add warm water to the roasting pan until it reaches halfway up the sides of the pie pan to create a water bath. Bake for 45 minutes at 325 degrees Fahrenheit. The center should still jiggle slightly while the edges are mostly set.
Cool Gradually: After 45 minutes, turn off the oven and crack the oven door open. Let the cheesecake cool in the slightly open oven for 30 minutes. Remove from oven and cool completely on a wire rack, then refrigerate for at least 4 hours or preferably overnight.
Prepare Blueberry Sauce: While the cheesecake is baking, prepare the blueberry sauce following your preferred recipe or the provided one. Chill the sauce in the refrigerator separately from the cheesecake to allow it to thicken.
Serve: When ready to serve, spoon the chilled blueberry sauce generously over the cheesecake slices and enjoy.

Notes

Watch the recipe video at the top of the post for visual guidance.
Use a water bath to prevent cracking by insulating the cheesecake’s edges for even baking.
Ensure all dairy ingredients and eggs are at room temperature for smooth batter and to reduce cracking.
Beat the cream cheese thoroughly until light and fluffy for a smooth texture.
Do not open the oven door during baking to maintain temperature and avoid cracks.
Avoid overbaking; the center should jiggle slightly when done.
Cool the cheesecake gradually by letting it rest in the oven then on the counter before refrigeration.
If cracks occur, conceal them by topping with the blueberry sauce.

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 370 kcal
Sugar: 28 g
Sodium: 210 mg
Fat: 26 g
Saturated Fat: 15 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 110 mg