Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Vanilla Bean Cheesecake with Blueberry Sauce
Vanilla Bean Cheesecake is luscious, creamy and decadent. This vanilla bean speckled cheesecake topped with blueberry sauce is simply heavenly!
In my opinion, when it comes to decadent desserts, it doesn’t get any more decadent than cheesecake. The creamy cheesecake and graham cracker or cookie crust is just a match made in heaven.
When it comes to making cheesecake, a lot of people are intimidated. If that is you, I am here to help! With step by step photos and a few tips, you’ll discover that making cheesecake is actually really easy (I cover all of my favorite tips more in-depth in this Cherry Cheesecake Recipe). And this vanilla bean cheesecake just might be your new favorite dessert to make.
Let’s talk about what you’ll need to make it.
Vanilla Bean Cheesecake Ingredients:
There are essentially two parts to this recipe: the cheesecake and the blueberry sauce. First up, the cheesecake.
To make the cheesecake you’ll need:
- GRAHAM CRACKERS: Graham crackers make the traditional crust on cheesecakes. To make sure that the crust is really fine, I like to use a food processor.
- BUTTER: Melted butter will help hold the crust together.
- CREAM CHEESE: The base of the cheesecake. It is essential that the cream cheese be room temperature. If the cream cheese is too cold, it won’t blend as well and you could end up with lumps in your cheesecake.
- SUGAR
- EGGS
- HEAVY CREAM: This is what gives the cheesecake its luscious, velvety texture.
- GREEK YOGURT: Much like adding sour cream to cheesecake, Greek yogurt adds some tanginess to the cake.
- VANILLA BEAN: My favorite part of this cheesecake. It packs a punch of vanilla flavor, more so than vanilla extract, and it also adds little black flecks of vanilla to the cheesecake.
To make the blueberry sauce you’ll need:
- FRESH BLUEBERRIES: I have always used fresh blueberries to make this sauce. If you use frozen blueberries make sure they are completely thawed and drained first.
- CORN STARCH: To thicken the sauce.
- WATER
- LEMON JUICE/LEMON ZEST: Lemon is always a great compliment to blueberries. In this recipe it adds a touch of citrusy brightness.
- SUGAR
- SALT: Just a pinch to bring out the flavor of the blueberries even more.
Step by Step Photos and Instructions:
Please note that this cheesecake does need to chill in the refrigerator at least 6 hours but overnight is better so plan ahead!
Make crust. Bake and cool. 
Make cheesecake batter. 
Carefully scrape inside of vanilla bean and add to cheesecake. 
Pour cheesecake mixture into cooled crust.
- STEP #1: Preheat oven to 350 degrees F. Wrap the outside of a 9″ springform pan with two layers of heavy duty aluminum foil. This will help prevent water from the water bath from seeping into the cheesecake as it cooks.
- STEP #2: Make the crust by combining the graham crackers and butter together in a bowl. Press into the bottom of the prepared pan. Using a flat bottomed glass can help. Bake for 10 minutes and allow to cool completely.
- STEP #3: While the crust is cooling, beat cream cheese and sugar together. Beat in eggs 1 at a time being sure to scrape down the sides of the bowl after adding each egg.
- STEP #4: Carefully slice the vanilla bean down the center lengthwise to expose the beans and gently scrape the beans into the cheesecake mixture. Beat in the heavy cream and the Greek yogurt. Continue beating until the mixture is silky and smooth. Pour mixture into the cooled crust.
Bake in a water bath. 
Allow to cool to room temperature then refrigerate 6 -8 hours or overnight. 
Make blueberry sauce. 
Spoon blueberry sauce over the top.
- STEP #5: Place cheesecake into a roasting pan. Place in the oven and pour the boiling water into the roasting pan, quickly close the door. Bake for 50 – 60 minutes or until the cheesecake is set. The middle will still be jiggly. Turn off oven, keep oven door closed and allow cheesecake to cool 1 hour in oven. It will finish cooking during this time.
- STEP #6: Remove cheesecake from the oven. Remove the aluminum foil and allow the cheesecake to cool to room temperature. Then chill 6 – 8 hours or overnight in the refrigerator.
- STEP #7: Make the blueberry sauce.
- STEP #8: Slice cheesecake, top with blueberry sauce and serve.
Storage and Leftovers:
Store any leftover Cheesecake in the refrigerator. It will keep for 3 to 4 days. The blueberry sauce will last about a week.
Recipe FAQ:
You’ll get the most intense flavor from vanilla bean but they can be pretty expensive. Vanilla bean paste is made from the inside of vanilla beans so you’ll still get the little flecks. It’s a great substitute for the more expensive vanilla bean. Vanilla extract is made by soaking the vanilla beans in alcohol and while it adds vanilla flavor to dishes, the flavor is not as intense as vanilla beans or the paste. It will also not give you the little black flecks. The Ratio: 1 Vanilla Bean = 2 to 3 tsp Vanilla Paste OR 1 Tbl Vanilla extract.
Using a water bath to make cheesecake creates steam while it is baking. This helps ensure that the cheesecake stays creamy, cooks evenly and doesn’t crack.
Want more cheesecake recipes? Try these!
Love cheesecake and chocolate? You’re going to LOVE this Bailey’s Cheesecake with Chocolate Ganache.
Make your holiday celebrations even sweeter with these Eggnog Cheesecake Bars.
Who doesn’t love pumpkin?! Pumpkin Cheesecake Bars are a hit every fall!
Caramel Apples and Cheesecake collide in this epic dessert mashup: Caramel Apple Cheesecake
Note: Post originally published in 2014. Updated in 2023.
Vanilla Bean Cheesecake with Blueberry Lemon Sauce
Ingredients
Ingredients:
- 2 cups graham cracker crumbs
- 5 tablespoons butter melted
- 24 ounces cream cheese at room temperature
- 1 cup granulated sugar
- 3 eggs
- 1 whole vanilla bean
- 1 cup heavy cream
- 1/3 cup Greek Yogurt
Blueberry Lemon Sauce
- 2 cups fresh blueberries rinsed
- 1/4 cup granulated sugar
- 1/3 cup water
- 2 tablespoons lemon juice
- 1 tablespoon corn starch dissolved in 1 tablespoon water
- 1 teaspoon lemon zest
- pinch salt
Instructions
- Preheat oven to 350 degrees. Place the spring form pan in the middle of two large pieces of heavy duty aluminum foil. Bring the foil up the sides of the pan. Crimp the pieces together around the pan. Make sure it is tight and secure so no water gets in during the baking process.
- Begin to boil a pot of water.
- Combine graham crackers and melted butter together in a bowl. Mix well.
- Press graham crackers into the bottom of the springform pan. Bake for 10 minutes. Remove and allow to cool.
- While the crust is cooling, beat cream cheese and 1 cup of sugar together in the bowl of a stand mixer until smooth. Beat in eggs 1 at a time being sure to scrape down the sides of the bowl after adding each egg.
- Carefully slice the vanilla bean down the center lengthwise to expose the beans and gently scrape the beans into the cheesecake mixture. Beat in the heavy cream and the Greek yogurt. Continue beating until the mixture is silky and smooth. Pour mixture into the cooled crust.
- Place cheesecake into a roasting pan. Place in the oven and pour the boiling water into the roasting pan, quickly close the door. Bake for 50 - 60 minutes or until the cheesecake is set. The middle will still be jiggly. Turn off oven, keep oven door closed and allow cheesecake to cool 1 hour in oven. It will finish cooking during this time.
- Remove cheesecake from oven, carefully remove it from the water bath. Remove the aluminum foil, being careful of any water that may have worked its way in.
- Chill cheesecake in the refrigerator 6 to 8 hours or overnight. Uncovered is best so that no condensation forms on top of the cheesecake.
- You can also make the blueberry sauce the night before. Place the blueberries, sugar, water, and lemon juice in a small saucepan. Cook just until the blueberries start to pop and release their juices but still hold their shape, 5 - 7 minutes. Dissolve corn starch into 1 tablespoon of water and whisk into the blueberries. Cook until sauce thickens enough to coat the back of a spoon. Add in lemon zest. Allow to cool completely. Cover and refrigerate until ready to use.
- When ready to serve, use a knife to gently loosen the cheesecake from the sides of the pan and then remove the sides of the springform pan. Slice the cheesecake, spoon blueberry lemon sauce over the top, serve.
Notes
Nutrition
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Samantha
July 30, 2014 at 8:17 amThats a really nice photo! This looks so good. Loving it!
Deseree
July 31, 2014 at 9:34 pmThanks!!
Marly
July 30, 2014 at 7:41 amThat blueberry lemon sauce looks amazing! Great recipe/photo!
Deseree
April 21, 2014 at 6:59 pmThat is including the time it takes to chill. The cheesecake needs to chill at least 8 hours. Preferably overnight.