Crème Fraîche Cheesecake is an elegant and luscious dessert that offers a delightful twist on the classic cheesecake. This dessert features a creamy and tangy filling made with crème fraîche, fresh blueberries, and a touch of almond extract, all nestled on a delicious vanilla wafer and almond crust. The cheesecake is then crowned with a sweet and smooth glaze made with crème fraîche, sugar, and almond extract. The combination of the rich and creamy cheesecake with the fruity blueberry flavor and the nutty crust creates a harmonious blend of textures and flavors that will leave your taste buds dancing.

The history of Crème Fraîche Cheesecake can be traced back to the origins of cheesecake itself. Cheesecake has a long and diverse history, dating back to ancient civilizations such as Greece, Rome, and Egypt. Originally, cheesecakes were made with simple ingredients like cheese, honey, and wheat. Over time, different cultures adapted the recipe, adding various ingredients and flavors.

Crème fraîche, a French cultured cream that is thicker and tangier than regular sour cream, adds a luxurious touch to this classic dessert. The use of crème fraîche in cheesecake adds a subtle tanginess and richness to the filling, elevating the flavor profile to a new level of sophistication.

The addition of fresh blueberries and almond extract further enhances the taste, creating a delightful and refreshing variation of the traditional cheesecake. The blueberries not only add a burst of fruity sweetness but also contribute to the beautiful purple hue that runs through the cheesecake.

Today, Crème Fraîche Cheesecake is a popular dessert enjoyed in various forms across the world. With its unique blend of flavors and textures, it continues to captivate dessert enthusiasts and serve as a delightful finale to any special occasion.

INGREDIENTS

Blueberry Puree:

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

Crust:

• 1 1/2 cups vanilla wafer cookie crumbs
• 1/4 cup almond meal or finely ground almonds
• 2 tablespoons brown sugar
• Pinch of salt
• 5 tablespoons butter, melted

Filling:

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

Glaze:

• 1 cup crème fraîche or sour cream
• 1/2 cup granulated sugar
• 1/2 teaspoon almond extract

INSTRUCTIONS

Blueberry Puree:

1. Toss the fresh blueberries with brown sugar and maple syrup, then roast them in the oven until juicy and bubbly.
2. Let the roasted blueberries cool for 10 to 15 minutes, then puree them in a food processor or blender until smooth. Set aside.

Crust:

1. Crush vanilla wafer cookies in a food processor until fine crumbs, then pulse to mix in almond meal, brown sugar, and salt until blended.
2. Add melted butter and pulse until the mixture is evenly moistened.
3. Press the crust mixture into the bottom of a 9-inch springform pan that is lightly greased or lined with parchment paper.
4. Bake the crust for 10 minutes or until set, then let it cool completely.

Filling:

1. In a large mixing bowl or the bowl of a stand mixer, beat the room temperature cream cheese with granulated sugar until smooth.
2. Add fine sea salt and all-purpose flour, mixing well.
3. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed to ensure even mixing.
4. Mix in the crème fraîche, lemon juice, vanilla extract, and almond extract until the filling is even in color and no white streaks remain.
5. Fold in 3/4 of the chilled cookie dough pieces (from the crust preparation) into the filling.
6. Pour the filling into the cooled crust and place the pan on a baking sheet.
7. Bake the cheesecake at 325 degrees F for 45 to 50 minutes, or until the center is set but still slightly jiggly.
8. While the cheesecake is baking, whisk together crème fraîche, granulated sugar, and almond extract to make the glaze.
9. After the initial baking time, pour the glaze on top of the cheesecake, spreading it into an even layer.
10. Return the cheesecake to the oven for an additional 5 minutes, then let it cool on a wire rack to room temperature.
11. Refrigerate the cheesecake overnight or until ready to serve.
12. Before serving, remove the edges of the springform pan and slice the cheesecake into 16 wedges.
13. Serve the Crème Fraîche Cheesecake chilled or at room temperature, topped with fresh blueberries or leftover roasted blueberry puree for an exquisite and visually appealing dessert experience.