Blueberry Crème Fraîche Cheesecake

Name: Blueberry Crème Fraîche Cheesecake
Cook time: 1 h
Total time: 12 h
Yield: 1 serving
Ingredients: 15 15 ounces (about 3 cups) fresh blueberries; 3 3 tablespoons brown sugar; 1 1 teaspoon pure maple syrup; 7 7 ounces vanilla wafer cookies; ¼ ¼ cup almond meal or finely ground almonds; 2 2 tablespoons brown sugar; pinch salt; 5 5 tablespoons butter; 16 16 ounces full-fat cream cheese; ⅔ ⅔ cup granulated sugar; 1 1 teaspoon fine sea salt; 3 3 tablespoons all-purpose flour; 4 4 large eggs; ⅔ ⅔ cup crème fraîche** or sour cream; 2 2 tablespoons freshly squeezed lemon juice; 1 ½ 1 ½ teaspoons vanilla extract; ¾ ¾ teaspoon almond extract; 1 1 cup Creme Fraiche; ¼ ¼ cup granulated sugar; ½ ½ teaspoon almond extract

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Cook Time
1 hr
Total Time
12 hrs
Course
Dessert
Cuisine
American

Blueberry Crème Fraîche Cheesecake

Iris Warren

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This light and silky cheesecake gets its vibrant purple color from roasted blueberries; with a vanilla cookie crust and a delicate crème fraîche glaze, it might be your new favorite cheesecake!

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Ingredients

15 15 ounces (about 3 cups) fresh blueberries
3 3 tablespoons brown sugar
1 1 teaspoon pure maple syrup

For Crust:

7 7 ounces vanilla wafer cookies about 1 1/2 cups crumbs
¼ ¼ cup almond meal or finely ground almonds
2 2 tablespoons brown sugar
pinch salt
5 5 tablespoons butter melted

For Filling:

16 16 ounces full-fat cream cheese room temperature*
⅔ ⅔ cup granulated sugar
1 1 teaspoon fine sea salt
3 3 tablespoons all-purpose flour
4 4 large eggs room temperature
⅔ ⅔ cup crème fraîche** or sour cream room temperature
2 2 tablespoons freshly squeezed lemon juice
1 ½ 1 ½ teaspoons vanilla extract
¾ ¾ teaspoon almond extract

For Glaze:

1 1 cup Creme Fraiche chilled or sour cream (room temperature)***
¼ ¼ cup granulated sugar
½ ½ teaspoon almond extract

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Instructions

Preheat oven to 400 degrees F. Toss blueberries with brown sugar and maple syrup. Spread onto a rimmed baking sheet (lined with foil for easy cleanup) and roast for 15 minutes or until juicy and bubbly. Remove from oven and let cool for 10 to 15 minutes, then pour, scraping all berries and their juices, into the bowl of a food processor or blender; puree until smooth and set aside. You should have about 1 cup of puree (if you have more than that, feel free to set some aside to drizzle on the top of the cheesecake later).
Reduce oven temperature to 350 degrees F. Butter a 9-inch cake pan with removable bottom; line bottom with a round of parchment paper if desired.
Crush cookies in a food processor until fine crumbs; pulse to mix in almond meal, sugar, and salt until blended. Add butter and pulse until evenly moistened. Press into bottom of prepared pan. Bake crust for 10 minutes or until set, then remove from oven and let cool completely.
Reduce oven temperature to 325 degrees F.
In the bowl of a food processor or a stand mixer, pulse room temperature cream cheese with sugar until smooth. Add salt and flour and pulse again. Add eggs, two at a time, mixing well after each addition and scraping down the sides of the bowl as necessary to be sure all ingredients are evenly incorporated. Add crème fraîche, lemon juice, vanilla and almond extracts, and pureed blueberries and pulse until even in color and no white streaks remain (remember to scrape the bowl again!)
Pour batter into cooled crust. Place on a baking sheet and place in preheated oven. While cheesecake is baking, whisk together crème fraîche, sugar, and almond extract until smooth. If using crème fraîche, put this mixture back in the fridge until you're ready to glaze.
After about 45 to 50 minutes, when center of cheesecake is set but still barely jiggly, remove from oven and let cool for about 10 minutes, then pour glaze on top of cheesecake, spreading into an even layer.
Return to oven to bake for another 5 minutes, then remove to a wire rack and let cool to room temperature. Refrigerate at least 3 hours or ideally overnight.
Before serving, remove edges of springform pan and slice into 16 wedges; serve chilled or at room temperature, topped with fresh blueberries or leftover roasted blueberry puree if desired. Cheesecake will keep in the refrigerator for up to 5 days.

Notes

*It is VERY important that all your refrigerated ingredients be at room temperature, this means your cream cheese, eggs, and crème fraîche. Doing so will ensure a silky smooth filling. I recommend taking your ingredients out of the fridge at least 2 hours before you bake, longer in cooler temperatures.
**Crème fraîche is a french cultured cream similar to sour cream, though the flavor is slightly more mild and delicate. You can make your own quite easily, or substitute sour cream if you’re unable to find it.
***For the glaze, I've found it helpful to keep crème fraîche cool. Sour cream should be more room temperature. This ensures the glaze stays thick enough to pour and spread (crème fraîche has a habit of getting too liquidy when mixed with the sugar and will 'flow' off the top of the cheesecake).