Vanilla Bean Cheesecake with Blueberry Lemon Sauce

A silky smooth vanilla bean cheesecake topped with a sweet blueberry sauce with just a hint of lemon.

Course Desserts

Cuisine American

Keyword blueberries, cheesecake, dessert

Prep Time 8 hours 15 minutes

Cook Time 1 hour 5 minutes

Total Time 9 hours 20 minutes

Servings Servings

Calories 536kcal

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

Please plan ahead as this cheesecake needs to chill for 6 - 8 hours but overnight is best.

Nutrition information for estimation purposes only.

Nutrition