Fresh Blueberry Cheesecake


Vanilla Wafer Crust:
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
1 teaspoon vanilla extract

Blueberry Sauce:

  1. Crust: Combine all of the ingredients in a medium bowl until crumbs are evenly moistened. 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 crust just begins to brown. Cool completely.
  2. Cheesecake: Preheat oven to 325 degrees F. Beat cream cheese until very smooth, about 1 minute. Beat in sugar followed by eggs then egg yolk, one at a time until combined after each addition. Beat in sour cream and vanilla and beat until very creamy, about 1 minute. Pour filling over cooled crust.
  3. Place the pie pan in a large roasting pan and add 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.
  4. While Cheesecake is baking, prepare Blueberry Sauce according to directions (will thicken as it chills). Chill in the refrigerator separate from cheesecake.
  5. When ready to serve, spoon blueberry sauce over cheesecake and serve.

Original Recipes: Fresh Blueberry Cheesecake @

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