Blueberry Crème Fraîche Cheesecake

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!

Blueberry Crème Fraîche Cheesecake

  1. 15 ounces (about 3 cups) fresh blueberries
  2. 3 tablespoons brown sugar
  3. 1 teaspoon pure maple syrup

For Crust:
  1. 1 1/2 cups vanilla wafer cookie crumbs (from about 7 ounces)
  2. 1/4 cup almond meal or finely ground almonds
  3. 2 tablespoons brown sugar
  4. pinch salt
  5. 5 tablespoons butter, melted

For Filling:
  1. 16 ounces full-fat cream cheese, room temperature*
  2. 2/3 cup granulated sugar
  3. 1 teaspoon fine sea salt
  4. 3 tablespoons all-purpose flour
  5. 4 large eggs, room temperature
  6. 2/3 cup crème fraîche** or sour cream, room temperature
  7. 2 tablespoons freshly squeezed lemon juice
  8. 1 1/2 teaspoons vanilla extract
  9. 3/4 teaspoon almond extract

For Glaze:
  1. 1 cup crème fraîche or sour cream
  2. 1/2 cup granulated sugar
  3. 1/2 teaspoon almond extract

  • 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.