Description
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.
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
Crust
45 vanilla wafer cookies (about 1.5 cups crumbs)
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
Velvet Cheesecake Filling
3 (8-ounce) blocks full-fat cream cheese, softened
1 cup granulated sugar
3 large eggs
1 large egg yolk
1 cup sour cream, room temperature
2 teaspoons pure vanilla extract
1 tablespoon cornstarch (optional)
Homemade Blueberry Sauce
2 cups fresh or frozen blueberries
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 tablespoons water
Instructions
1. Pulse vanilla wafers and sugar in food processor until fine crumbs. Drizzle in melted butter and pulse to combine.
2. Press evenly into bottom and up sides of 9-inch deep pie pan. Bake 350°F 8-10 minutes until golden. Cool completely.
3. Reduce oven to 325°F. Beat cream cheese 3 minutes until creamy. Add sugar, beat 2 minutes.
4. Add eggs and yolk one at a time on low, just until combined. Fold in sour cream, vanilla, cornstarch.
5. Pour into cooled crust. Place in roasting pan, fill halfway with hot water. Bake 45-55 minutes until edges set, center jiggles.
6. Turn oven off, crack door 30 minutes. Cool room temp 1 hour, chill 4+ hours.
7. Combine blueberries, sugar, lemon juice in saucepan. Simmer 5 minutes. Stir in cornstarch slurry, thicken 2-3 minutes. Cool.
8. Spoon sauce over chilled cheesecake. Slice with hot knife.
Notes
Room temperature ingredients prevent lumps/cracks.
Pie pan > springform for no leaks.
Cool gradually: oven, counter, fridge.
Store airtight fridge 5 days. Freeze 2 months (without sauce).
Nutrition estimates; adjust for brands.
- Prep Time: PT30M
- Cook Time: PT55M
- Category: Dessert, Cheesecake
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg