Blueberry Velvet Cheesecake (Silky No-Crack Recipe Perfection)

Blueberry Velvet Cheesecake delivers a silky, luxurious texture with vibrant blueberry swirls and a buttery crust that melts in your mouth. This easy baked recipe serves 12 generous slices and comes together with simple techniques for perfect results every time.​

Why This Recipe Stands Out

Velvety smooth filling thanks to room temperature ingredients and a touch of sour cream.
Homemade blueberry sauce bursts with fresh flavor, no store-bought jam needed.
Foolproof baking method prevents cracks without fancy equipment.

Ingredients You’ll Need

Crust

Ingredient	Amount
Vanilla wafer cookies	45 (about 1.5 cups crumbs)
Granulated sugar	2 tablespoons
Unsalted butter, melted	6 tablespoons

Velvet Cheesecake Filling

Ingredient	Amount
Full-fat cream cheese, softened	3 (8-ounce) blocks
Granulated sugar	1 cup
Large eggs	3
Large egg yolk	1
Sour cream, room temperature	1 cup
Pure vanilla extract	2 teaspoons
Cornstarch	1 tablespoon (optional, for stability)

Homemade Blueberry Sauce

Ingredient	Amount
Fresh or frozen blueberries	2 cups
Granulated sugar	1/2 cup
Fresh lemon juice	2 tablespoons
Cornstarch	1 tablespoon
Water	2 tablespoons​

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch deep-dish pie pan (preferred over springform to avoid leaks).

1. Make the Crust

Pulse vanilla wafers and sugar in a food processor until fine crumbs form. Drizzle in melted butter and pulse to combine.
Press evenly into the bottom and up the sides of the prepared pan. Bake for 8-10 minutes until lightly golden. Let cool completely while preparing the filling.

2. Prepare the Velvet Filling

Reduce oven to 325°F (160°C). Beat softened cream cheese on medium speed for 3 minutes until creamy and lump-free. Scrape the bowl often.
Add sugar and beat 2 more minutes. Add eggs and yolk one at a time, mixing on low just until combined (avoid overmixing for no cracks). Gently fold in sour cream, vanilla, and cornstarch.​

3. Bake the Cheesecake

Pour filling into cooled crust. Place the pie pan in a larger roasting pan. Fill the roasting pan halfway up the sides with hot water (water bath for even baking). Bake 45-55 minutes until edges are set but center still jiggles slightly.
Turn oven off, crack the door, and let cool inside 30 minutes. Remove from water bath, cool to room temperature (about 1 hour), then chill 4+ hours or overnight.

4. Cook the Blueberry Sauce

Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Simmer 5 minutes until berries burst and release juices.
Whisk cornstarch with water to make a slurry; stir in and simmer 2-3 minutes until thickened. Cool completely.​

5. Assemble and Serve

Spoon chilled blueberry sauce over the top of the set cheesecake. Slice with a hot knife for clean cuts. Garnish with fresh blueberries and lemon zest if desired. Serve chilled.

Prep time: 30 minutes. Cook time: 55 minutes. Chill time: 4 hours. Total: 5 hours 25 minutes. Yield: 12 slices.

Expert Tips for Perfection

Always use room temperature cream cheese, eggs, and sour cream to avoid lumps and cracks.
Pie pan hack eliminates water bath leaks and simplifies cleanup.
Don’t overbeat after adding eggs; it incorporates too much air. Cool gradually: oven, counter, fridge.​
Taste the sauce and adjust sugar/lemon to your preference.

Recipe Variations

• No-Bake Version: Whip 2 cups heavy cream to stiff peaks, fold into cream cheese mixture with powdered sugar. Chill in crust 6 hours, top with sauce.
• Lemon Blueberry: Add 1 tablespoon lemon zest to filling for citrus brightness.
• Mini Cheesecakes: Use muffin tin with liners, bake 18-20 minutes. Perfect for parties.

Storage and Freezing

Store airtight in fridge up to 5 days. Sauce keeps separately up to 1 week.
Freeze whole cheesecake (sans sauce) up to 2 months: wrap tightly in plastic and foil. Thaw overnight in fridge. Sauce freezes well in a jar.​

Nutrition Information (Per Slice)

Nutrient	Amount
Calories	350
Total Fat	22g
Saturated Fat	12g
Carbohydrates	30g
Fiber	1g
Sugars	22g
Protein	6g

Values are approximate; varies by brands and portion size.

Frequently Asked Questions

Why is this called velvet cheesecake?
The sour cream creates an ultra-silky, velvety mouthfeel compared to standard recipes.

Can I skip the water bath?
Yes, the deep pie pan insulates perfectly for even baking without cracks.​

Fresh or frozen blueberries?
Both work great; frozen often gives juicier sauce as they release more liquid.

Make ahead tips?
Bake cheesecake up to 2 days early; sauce holds 1 week. Assemble before serving.

Gluten-free option?
Use gluten-free cookies for crust and certified GF cornstarch.

Bright bursts of blueberry atop creamy velvet perfection make this dessert unforgettable. Whether for celebrations or midweek indulgence, it delivers joy in every slice.

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