Cook time: 1 HOUR | Total time: 12 HOURS | Yield: 16 SERVINGS
This is the most amazing cake! The vibrant purple color from the blueberries and the light and silky texture is mind-blowing! And wait until you taste this because I am pretty sure you’ll crave this over and over again.
Ingredients
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15 ounces (about 3 cups) fresh blueberries
3 tbsp. brown sugar
1 tsp. pure maple syrup
For Crust:
1 1/2 cups vanilla wafer cookie crumbs (from about 7 ounces)
1/4 cup almond meal or finely ground almonds
2 tbsp. brown sugar
pinch salt
5 tbsp. butter, melted
For Filling:
16 ounces full-fat cream cheese, room temperature*
2/3 cup granulated sugar
1 tsp. fine sea salt
3 tbsp. all-purpose flour
4 large eggs, room temperature
2/3 cup crème fraîche or sour cream, room temperature
2 tbsp. freshly squeezed lemon juice
1 1/2 tsp. vanilla extract
3/4 tsp. almond extract
For Glaze:
1 cup crème fraîche (chilled) or sour cream (room temperature)
1/4 cup granulated sugar
1/2 tsp. almond extract
How to make Blueberry Crème Fraîche Cheesecake
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Toss the blueberries in brown sugar and maple syrup mix.
Step 3: Line a rimmed baking sheet with foil and spread the blueberry on the bottom. Roast for about 15 minutes or until juicy and bubbly. Take it out from the oven and allow to cool for at least 10 to 15 minutes. Pour this into a food processor or blender, scraping all the berries and juices. Puree until smooth. Set the pureed blueberries aside.
Step 4: Adjust the oven temperature to 350 degrees F. Grease a 9-inch cake pan with removable bottom with butter. And line the bottom using a round parchment paper if you like.
Step 5: In a food processor, crush the cookies until the crumbs are fine. Add in the almond meal, sugar, and salt and pulse until blended. Add in the butter and pulse until evenly moist. Pour this into the prepared pan, pressing on the bottom. Place inside the preheated oven and bake for about 10 minutes. When set, remove from the oven and allow the crust to cool completely.
Step 6: Then, adjust the oven temperature to 325 degrees F.
Step 7: Add the cream cheese in a food processor or stand mixer, and pulse along with sugar until smooth. Add in salt and flour. Pulse, then, add in the eggs, two at a time. Make sure to mix every after each addition and scrape down the sides to ensure that everything is evenly combined. Add in the crème fraîche, lemon juice, vanilla and almond extracts, and pureed blueberries. Pulse again until the color is even and no visible white streaks. Don’t forget to scrape the bowl.
Step 8: Into the cooled crust, pour the batter. Place in the oven and bake for about 45 to 50 minutes.
Step 9: Meanwhile, add the crème fraîche, sugar, and almond extract in a bowl. Whisk until smooth. If you plan on using crème fraîche, refrigerate this mixture until ready to use.
Step 10: Pour the glaze over the cheesecake while the center of the cake is still barely jiggly. Spread evenly. Place back in the oven and bake for 5 minutes more.
Step 11: Remove from the oven and allow to cool on a wire rack at room temperature.
Step 12: Place the cheesecake in the fridge overnight or until ready to use. When serving, remove the edges of the springform pan and slice the cake into 16 wedges and serve chilled or at room temperature. Topped the slices with berries or any leftover roasted blueberry puree if you want. This cheesecake will stay fresh up to 5 days. make sure to refrigerate.
NOTE:
Make sure that before you use the cream cheese, eggs, and crème fraîche that they are at room temperature. This ensures that you will have a silky smooth filling. I would recommend taking your ingredients out of the fridge at least 2 hours before using them.
Crème fraîche is a french cultured cream. It is similar to sour cream but the flavor is a bit more mild and delicate. Though, you can make your own easily or just substitute with sour cream if you can’t find Crème fraîche.
If using crème fraîche to glaze, I would suggest keeping it cool because it tends to get too liquidy when mixed with sugar.
Ingredients
- 15 ounces (about 3 cups) fresh blueberries
- 3 tbsp. brown sugar
- 1 tsp. pure maple syrup
- For Crust:
- 1 1/2 cups vanilla wafer cookie crumbs (from about 7 ounces)
- 1/4 cup almond meal or finely ground almonds
- 2 tbsp. brown sugar
- pinch salt
- 5 tbsp. butter, melted
- For Filling:
- 16 ounces full-fat cream cheese, room temperature*
- 2/3 cup granulated sugar
- 1 tsp. fine sea salt
- 3 tbsp. all-purpose flour
- 4 large eggs, room temperature
- 2/3 cup crème fraîche or sour cream, room temperature
- 2 tbsp. freshly squeezed lemon juice
- 1 1/2 tsp. vanilla extract
- 3/4 tsp. almond extract
- For Glaze:
- 1 cup crème fraîche (chilled) or sour cream (room temperature)
- 1/4 cup granulated sugar
- 1/2 tsp. almond extract
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees.
Step 2: Toss the blueberries in brown sugar and maple syrup mix.
Step 3: Line a rimmed baking sheet with foil and spread the blueberry on the bottom. Roast for about 15 minutes or until juicy and bubbly. Take it out from the oven and allow to cool for at least 10 to 15 minutes. Pour this into a food processor or blender, scraping all the berries and juices. Puree until smooth. Set the pureed blueberries aside.
Step 4: Adjust the oven temperature to 350 degrees F. Grease a 9-inch cake pan with removable bottom with butter. And line the bottom using a round parchment paper if you like.
Step 5: In a food processor, crush the cookies until the crumbs are fine. Add in the almond meal, sugar, and salt and pulse until blended. Add in the butter and pulse until evenly moist. Pour this into the prepared pan, pressing on the bottom. Place inside the preheated oven and bake for about 10 minutes. When set, remove from the oven and allow the crust to cool completely.
Step 6: Then, adjust the oven temperature to 325 degrees F.
Step 7: Add the cream cheese in a food processor or stand mixer, and pulse along with sugar until smooth. Add in salt and flour. Pulse, then, add in the eggs, two at a time. Make sure to mix every after each addition and scrape down the sides to ensure that everything is evenly combined. Add in the crème fraîche, lemon juice, vanilla and almond extracts, and pureed blueberries. Pulse again until the color is even and no visible white streaks. Don't forget to scrape the bowl.
Step 8: Into the cooled crust, pour the batter. Place in the oven and bake for about 45 to 50 minutes.
Step 9: Meanwhile, add the crème fraîche, sugar, and almond extract in a bowl. Whisk until smooth. If you plan on using crème fraîche, refrigerate this mixture until ready to use.
Step 10: Pour the glaze over the cheesecake while the center of the cake is still barely jiggly. Spread evenly. Place back in the oven and bake for 5 minutes more.
Step 11: Remove from the oven and allow to cool on a wire rack at room temperature.
Step 12: Place the cheesecake in the fridge overnight or until ready to use. When serving, remove the edges of the springform pan and slice the cake into 16 wedges and serve chilled or at room temperature. Topped the slices with berries or any leftover roasted blueberry puree if you want. This cheesecake will stay fresh up to 5 days. make sure to refrigerate.
NOTE:
Make sure that before you use the cream cheese, eggs, and crème fraîche that they are at room temperature. This ensures that you will have a silky smooth filling. I would recommend taking your ingredients out of the fridge at least 2 hours before using them.
Crème fraîche is a french cultured cream. It is similar to sour cream but the flavor is a bit more mild and delicate. Though, you can make your own easily or just substitute with sour cream if you can't find Crème fraîche.
If using crème fraîche to glaze, I would suggest keeping it cool because it tends to get too liquidy when mixed with sugar.
