Blueberry Crème Fraîche Cheesecake

There’s something truly special about a Blueberry Crème Fraîche Cheesecake. I remember the first time I made this dish; it was a hot summer day, and the sweet scent of fresh blueberries filled my kitchen. I had just picked them from the local farm, and I couldn’t wait to blend their vibrant flavor into a creamy cheesecake. The creamy texture of the filling paired with the tartness of the blueberries creates a delightful contrast that’s hard to resist. I decided to invite friends over for dessert, knowing this would be a showstopper. As the cheesecake cooled in the refrigerator, I could already picture their faces lighting up with joy as they took their first bites. Every slice is a slice of happiness, an invitation to enjoy the little moments in life.

Recipe Ingredients for Blueberry Crème Fraîche Cheesecake

In crafting this delightful Blueberry Crème Fraîche Cheesecake, each ingredient plays a vital role in creating its iconic flavor. The balance of sweet blueberries, rich cream cheese, and tangy crème fraîche comes together in a way that’s simply irresistible.

• 15 ounces fresh blueberries (about 3 cups) – The star of the show, these juicy blueberries provide natural sweetness and vibrant color.
• 3 tablespoons brown sugar – Adds a deep sweetness that complements the blueberries.
• 1 teaspoon pure maple syrup – Enhances the flavor of the blueberries and adds a touch of earthiness.
• 7 ounces vanilla wafer cookies (about 1 1/2 cups crumbs) – Forms the base of the cheesecake, adding a slight crunch and sweetness.
• ¼ cup almond meal or finely ground almonds – Adds a nutty flavor and subtle texture to the crust.
• 2 tablespoons brown sugar – Sweetens the crust and complements the other ingredients beautifully.
• pinch salt – Balances the sweetness and enhances the flavors.
• 5 tablespoons butter, melted – Binds the crust ingredients together, creating a rich base.
• 16 ounces full-fat cream cheese, room temperature – Provides the creamy base for the cheesecake.
• ⅔ cup granulated sugar – Sweetens the filling perfectly.
• 1 teaspoon fine sea salt – Enhances the overall flavor profile.
• 3 tablespoons all-purpose flour – Helps stabilize the filling and creates a smooth texture.
• 4 large eggs, room temperature – Adds structure and richness to the filling.
• ⅔ cup crème fraîche or sour cream, room temperature – Adds a tangy richness to the filling.
• 2 tablespoons freshly squeezed lemon juice – Brightens up the flavors and balances the sweetness.
• 1 ½ teaspoons vanilla extract – Enhances the overall flavor of the cheesecake.
• ¾ teaspoon almond extract – Adds a lovely aromatic quality.
• 1 cup crème fraîche, chilled or sour cream (room temperature) – Used for the glaze, adding creaminess on top.
• ¼ cup granulated sugar – Sweetens the glaze to perfection.
• ½ teaspoon almond extract – Complements the glaze and ties in the flavors from the filling.

Recipe Steps for Blueberry Crème Fraîche Cheesecake

Making a Blueberry Crème Fraîche Cheesecake is a rewarding experience. Follow these steps, and you’ll have a delicious dessert that impresses everyone. Let’s dive into the process!

1. Preheat your oven to 400 degrees F. This will ensure your blueberries roast perfectly.
2. Toss the blueberries with the brown sugar and maple syrup in a bowl. This mixture will caramelize beautifully during roasting.
3. Spread the mixture onto a rimmed baking sheet lined with foil for easy cleanup. Roast for about 15 minutes, until the blueberries are juicy and bubbly.
4. Once roasted, remove them from the oven and let them cool for 10 to 15 minutes. Pour the cooled blueberries into a food processor or blender and puree until smooth. You should have about 1 cup of puree. Set aside.
5. Reduce the oven temperature to 350 degrees F. Prepare a 9-inch cake pan with a removable bottom by buttering it and lining the bottom with parchment paper if desired.
6. Crush the vanilla wafer cookies in a food processor until they become fine crumbs. Add the almond meal, brown sugar, and salt and pulse until well blended.
7. Add the melted butter and pulse again until everything is evenly moistened. Press this mixture firmly into the bottom of the prepared pan to form a crust.
8. Bake the crust for about 10 minutes or until set, then remove from the oven and let it cool completely.
9. Now, in the same food processor or a stand mixer, pulse the room temperature cream cheese with the granulated sugar until it’s smooth and creamy. Add the salt and flour and pulse again until well combined.
10. Add the eggs, two at a time, mixing well after each addition and scraping down the sides of the bowl to ensure everything is well incorporated.
11. Next, add the crème fraîche, lemon juice, vanilla extract, almond extract, and the pureed blueberries. Pulse until the mixture is evenly colored and smooth with no white streaks.
12. Pour the cheesecake batter over the cooled crust in the pan. Place this on a baking sheet and then into the preheated oven.
13. While the cheesecake is baking, whisk together the remaining crème fraîche, sugar, and almond extract for the glaze. If you’re using crème fraîche, store the mixture in the fridge until you’re ready to glaze the cheesecake.
14. Bake the cheesecake for about 45 to 50 minutes. The center should be set but still slightly jiggly. Remove from the oven and let cool for about 10 minutes.
15. Now pour the glaze on top of the cheesecake, spreading it into an even layer.
16. Return the cheesecake to the oven and bake for an additional 5 minutes, then remove it to a wire rack to cool to room temperature.
17. Finally, refrigerate the cheesecake for at least 3 hours, or ideally overnight, to allow it to set properly.
18. Before serving, remove the edges of the springform pan. Slice the cheesecake into 16 wedges and serve chilled or at room temperature, topped with fresh blueberries or any leftover roasted blueberry puree.
19. Enjoy the cheesecake that will keep in the refrigerator for up to 5 days!

How to Switch It Up

If you’re feeling adventurous, there are many ways to personalize your Blueberry Crème Fraîche Cheesecake. Here are some fun ideas:

• Flavor Variations: Swap the blueberries for other fruits like raspberries or strawberries for a different taste.
• Graham Cracker Crust: Instead of vanilla wafer cookies, you could use crushed graham crackers for a classic cheesecake base.
• Nutty Addition: Add chopped nuts to the crust for an extra crunch and flavor.
• Chocolate Drizzle: Drizzle melted chocolate over the cheesecake before serving for a decadent touch.
• Citrus Zest: Incorporate some lemon or orange zest into the filling for a refreshing twist.

Great Combinations for Blueberry Crème Fraîche Cheesecake

Serving your Blueberry Crème Fraîche Cheesecake can be a delightful experience! Here are some ideas to complement your dessert:

• Serve with Fresh Fruits: Add a side of fresh blueberries, raspberries, or strawberries to enhance the presentation and flavor.
• Pair with Coffee: This cheesecake goes wonderfully with a cup of coffee or tea, making it perfect for brunch or afternoon tea.
• Decorate with Whipped Cream: A dollop of freshly whipped cream on top adds a lovely touch and balances the sweetness.
• Great for Gatherings: This cheesecake is perfect for parties, family gatherings, or any celebration where you want to impress your guests.
• Seasonal Serving: Enjoy it during summer picnics or as a refreshing dessert after a hearty winter meal.
• Storage: This cheesecake can be stored in the refrigerator for up to 5 days, but it’s best enjoyed fresh to savor all those delightful flavors.

FAQ

Conclusion

The Blueberry Crème Fraîche Cheesecake is a truly special dessert that combines rich and tangy flavors in a delightful way. It’s a showstopper for any occasion, from casual family dinners to elegant gatherings. I encourage you to try making this cheesecake; it’s easier than it seems and will impress everyone who tastes it!

Blueberry Crème Fraîche Cheesecake

The ultimate summer dessert, Blueberry Crème Fraîche Cheesecake combines creamy, tangy flavors with a crunchy cookie crust. This easy cheesecake is perfect for any occasion and will surely impress your friends and family. Make it tonight for a delightful sweet treat!

Print Recipe Pin Recipe

Cook Time 1 hour hr

Total Time 1 hour hr

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 15 ounces Fresh Blueberries
• 3 tablespoons Brown Sugar
• 1 teaspoon Pure Maple Syrup
• 7 ounces Vanilla Wafer Cookies (about 1 1/2 cups crumbs)
• ¼ cup Almond Meal or finely ground almonds
• 2 tablespoons Brown Sugar
• pinch Salt
• 5 tablespoons Butter melted
• 16 ounces Full-Fat Cream Cheese room temperature
• ⅔ cup Granulated Sugar
• 1 teaspoon Fine Sea Salt
• 3 tablespoons All-Purpose Flour
• 4 Large Eggs room temperature
• ⅔ cup Crème Fraîche or sour cream, room temperature
• 2 tablespoons Freshly Squeezed Lemon Juice
• 1 ½ teaspoons Vanilla Extract
• ¾ teaspoon Almond Extract
• 1 cup Crème Fraîche chilled or sour cream (room temperature)
• ¼ cup Granulated Sugar
• ½ teaspoon Almond Extract

Equipment

• Oven
• Whisk
• Blender
• Baking Sheet
• Food Processor
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. Preheat your oven to 400 degrees F. This will ensure your blueberries roast perfectly.
2. Toss the blueberries with the brown sugar and maple syrup in a bowl. This mixture will caramelize beautifully during roasting.
3. Spread the mixture onto a rimmed baking sheet lined with foil for easy cleanup. Roast for about 15 minutes, until the blueberries are juicy and bubbly.
4. Once roasted, remove them from the oven and let them cool for 10 to 15 minutes. Pour the cooled blueberries into a food processor or blender and puree until smooth. You should have about 1 cup of puree. Set aside.
5. Reduce the oven temperature to 350 degrees F. Prepare a 9-inch cake pan with a removable bottom by buttering it and lining the bottom with parchment paper if desired.
6. Crush the vanilla wafer cookies in a food processor until they become fine crumbs. Add the almond meal, brown sugar, and salt and pulse until well blended.
7. Add the melted butter and pulse again until everything is evenly moistened. Press this mixture firmly into the bottom of the prepared pan to form a crust.
8. Bake the crust for about 10 minutes or until set, then remove from the oven and let it cool completely.
9. Now, in the same food processor or a stand mixer, pulse the room temperature cream cheese with the granulated sugar until it's smooth and creamy. Add the salt and flour and pulse again until well combined.
10. Add the eggs, two at a time, mixing well after each addition and scraping down the sides of the bowl to ensure everything is well incorporated.
11. Next, add the crème fraîche, lemon juice, vanilla extract, almond extract, and the pureed blueberries. Pulse until the mixture is evenly colored and smooth with no white streaks.
12. Pour the cheesecake batter over the cooled crust in the pan. Place this on a baking sheet and then into the preheated oven.
13. While the cheesecake is baking, whisk together the remaining crème fraîche, sugar, and almond extract for the glaze. If you’re using crème fraîche, store the mixture in the fridge until you’re ready to glaze the cheesecake.
14. Bake the cheesecake for about 45 to 50 minutes. The center should be set but still slightly jiggly. Remove from the oven and let cool for about 10 minutes.
15. Now pour the glaze on top of the cheesecake, spreading it into an even layer.
16. Return the cheesecake to the oven and bake for an additional 5 minutes, then remove it to a wire rack to cool to room temperature.
17. Finally, refrigerate the cheesecake for at least 3 hours, or ideally overnight, to allow it to set properly.
18. Before serving, remove the edges of the springform pan. Slice the cheesecake into 16 wedges and serve chilled or at room temperature, topped with fresh blueberries or any leftover roasted blueberry puree.
19. Enjoy the cheesecake that will keep in the refrigerator for up to 5 days!

Notes

• Room Temperature Ingredients: Ensure all your refrigerated ingredients, like cream cheese, eggs, and crème fraîche, are at room temperature before you start. This will ensure a silky smooth filling.
• Using Fresh Blueberries: Fresh blueberries yield the best flavor. If using frozen, make sure to thaw and drain them first to avoid excess moisture in the batter.
• Baking Time: Keep an eye on the cheesecake while it bakes. If the edges are set but the center is still jiggly, it's a good sign that it's ready to come out.
• Chilling Time: For the best flavor, refrigerate the cheesecake overnight. This allows the flavors to meld and enhances the overall taste.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!