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Fresh Blueberry Cheesecake Recipe

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  • Total Time: 1 hour 10 minutes

Description

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!

Ingredients

Scale
  • 45 vanilla wafers ((heaping 1–1/2 cups crumbs))
  • 2 tablespoons sugar
  • 6 tablespoons butter, melted
  • 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
  • 1 Recipe Blueberry Sauce

Instructions

  1. 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.
  2. Cheesecake: Preheat the oven to 325°F. Beat the cream cheese until very smooth, about 3-5 minutes (no less!). Add the sugar and beat for 3 minutes. Beat in the eggs and egg yolk, one at a time, just until combined after each addition. Beat in the sour cream and vanilla just until combined. Pour the filling over the cooled crust.
  3. Bake: Place the pie pan in a large roasting pan and add warm water until it reaches halfway up the sides of the pie pan. Bake for 45 minutes at 325°F. The cheesecake should still jiggle in the center (it will firm up after chilling), and the edges should be mostly set.
  4. Cool: After 45 minutes, turn the oven off and crack the door open. Let cool in the cracked oven for 30 minutes. Remove the cheesecake from the oven and let it cool completely on a rack, then chill in the refrigerator for at least 4 hours, best if overnight.
  5. Blueberry Sauce: While the Cheesecake is baking, prepare the Blueberry Sauce according to the directions (it will thicken as it chills). Chill in the refrigerator separate from the cheesecake.
  6. Serve: When ready to serve, spoon the sauce over the cheesecake and serve.
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Cuisine: American

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Find it online: https://meryamrecipes.com/award-winning-blueberry-cheesecake-recipe-indulgent-totally-irresistible/