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Blueberry Crème Fraîche Cheesecake
Blueberry Crème Fraîche Cheesecake
Ingredient:
• 15 ounce (about 3 cup) freh blueberrie
• 3 tablepoon brown ugar
• 1 teapoon pure maple rup
For Crut:
• 1 1/2 cup vanilla wafer cookie crumb (from about 7 ounce)
• 1/4 cup almond meal or nel ground almond
• 2 tablepoon brown ugar
• pinch alt
• 5 tablepoon butter, melted
For Filling:
• 16 ounce full-fat cream cheee, room temperature*
• 2/3 cup granulated ugar
• 1 teapoon ne ea alt
• 3 tablepoon all-purpoe our
• 4 large egg, room temperature
• 2/3 cup crème fraîche** or our cream, room temperature
• 2 tablepoon frehl queezed lemon juice
• 1 1/2 teapoon vanilla extract
• 3/4 teapoon almond extract
For Glaze:
• 1 cup crème fraîche or our cream
• 1/2 cup granulated ugar
• 1/2 teapoon almond extract
Direction:
1. Preheat oven to 400 degree F. To blueberrie with brown ugar and maple rup. Spread onto a rimmed
baking heet (lined with foil for ea cleanup) and roat for 15 minute or until juic and bubbl. Remove
from oven and let cool for 10 to 15 minute, then pour, craping all berrie and their juice, into the bowl of
a food proceor or blender; puree until mooth and et aide. You hould have about 1 cup of puree (if ou
have more than that, feel free to et ome aide to drizzle on the top of the cheeecake later).
2. Reduce oven temperature to 350 degree F. Butter a 9-inch cake pan with removable bottom; line bottom
with a round of parchment paper if deired.
3. Cruh cookie in a food proceor until ne crumb; pule to mix in almond meal, ugar, and alt until
blended. Add butter and pule until evenl moitened. Pre into bottom of prepared pan. Bake crut for 10
minute or until et, then remove from oven and let cool completel.
4. Reduce oven temperature to 325 degree F.
5. In a large mixing bowl or the bowl of a tand mixer, beat room temperature cream cheee with ugar until
mooth. Add alt and our and mix well. Add egg, one at a time, mixing well after each addition and
craping down the ide of the bowl a necear to be ure all ingredient are evenl incorporated. Add
crème fraîche, lemon juice, vanilla and almond extract, and pureed blueberrie and mix until even in color
and no white treak remain (remember to crape the bowl again!)
6. Pour batter into cooled crut. Place on a baking heet and place in preheated oven. While cheeecake i
baking, whik together crème fraîche, ugar, and almond extract until mooth.
7. After about 45 to 50 minute, when center of cheeecake i et but till barel jiggl, pour glaze on top of
cheeecake, preading into an even laer. Return to oven to bake for another 5 minute, then let cool on a
wire rack to room temperature. Refrigerate overnight or until read to erve. Remove edge of pringform
pan and lice into 16 wedge; erve chilled or at room temperature, topped with freh blueberrie or
leftover roated blueberr puree if deired. Cheeecake will keep in the refrigerator for up to 5 da.
*It i VERY important that all our refrigerated ingredient be at room temperature, thi mean our cream cheee,
egg, and crème fraîche. Doing o will enure a ilk mooth lling. I recommend taking our ingredient out of the
fridge at leat 2 hour before ou bake, longer in cooler temperature.
**Crème fraîche i a french cultured cream imilar to our cream, though the avor i lightl more mild and delicate.
You can make our own quite eail, or ubtitute our cream if ou’re unable to nd it.
All image and text © Linda Landi / Love & Olive Oil
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Recipe URL: http://www.loveandoliveoil.com/2015/08/blueberr-creme-fraiche-cheeecake.html