Fresh Blueberry Cheesecake
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Fresh Blueberry Cheesecake
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This Blueberry Cheesecake is obsessive worthy. The cheesecake alone is decadent perfection but smother it with sweet and tangy homemade blueberry sauce and you have a new favorite dessert you will be making again and again! This Blueberry Cheesecake is also made extra easy in pie form and extra delicious with vanilla wafer crust! I’ve included detailed instructions, tips and tricks so you can make the PERFECT Blueberry Cheesecake, even if you've never made cheesecake before!
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Ingredients
Vanilla Wafer Crust
- 45 vanilla wafers (heaping 1-1/2 cups crumbs)
- 2 tablespoons sugar
- 6 tablespoons butter, melted
Cheesecake
- 2 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
Instructions
- Crust: Add vanilla wafer to a food processor and pulse until finely ground (or grind by hand). Add butter and sugar and pulse until evenly combined. Press evenly onto the bottom and up the sides of an ungreased 9-in. pie pan. Bake at 350 degrees F for 8-10 minutes or until the crust just begins to brown. Cool completely.
- Cheesecake: Preheat oven to 325 degrees F. Beat cream cheese until very smooth, about 3-5 minutes (no less!). Add sugar and beat for 3 minutes. Beat in eggs then egg yolk, one at a time just until combined after each addition. Beat in sour cream and vanilla just until combined. Pour filling over cooled crust.
- Place the pie pan in a large roasting pan and add warm water until it reaches half way up the sides of the pie pan. Bake for 45 minutes at 325 degrees F. The cheesecake should still jiggle in the center (it will firm up after chilling), and the edges should be mostly set. After 45 minutes, turn oven off and crack oven door open. Let cool in cracked, oven for 30 minutes. Remove cheesecake from oven and let cool completely on a rack then chill in refrigerator for at least 4 hours, best if overnight.
- While Cheesecake is baking, prepare Blueberry Sauce according to directions (will thicken as it chills). Chill in the refrigerator separate from cheesecake.
- When ready to serve, spoon blueberry sauce over cheesecake and serve.
Notes
- Don't miss the "how to make" recipe video at the top of the post!
- Use a water bath: The hot water insulates the outer edges of the cheesecake, so the edges don’t bake faster than the middle.
- Room temperature ingredients: Room temperature eggs, sour cream and softened cream cheese allow them to mix more easily and evenly and reduces the risk of cracks. Properly softened cream cheese will also be smooth without any lumps.
- Mix well: Mix your cream cheese and butter very will until it is light and fluffy.
- Don’t peak! It is paramount that you don’t open the oven while your Blueberry Cheesecake is baking to prevent cracking. Opening the door dramatically lowers the temperature and causes your cheesecake to sink and crack.
- Don’t overbake: Over baking the cheesecake causes the filling to shrink and crack. You want the edges to be firm but the center to wobble slightly when shaken.
- Cool gently: Sudden changes in temperature can cause cracks so by allowing the cheesecake to cool in the oven and then on the counter before placing it in thee refrigerator lets it gradually adjust to each temperature.
- Fix cracks: If your Blueberry Cheesecake still cracks, then hide them with Blueberry Sauce!
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