Blueberry Crème Fraîche Cheesecake 😍🍰
Blueberry Crème Fraîche Cheesecake 😍🍰
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 5 hours (including chilling)
Kcal: 380 kcal | Servings: 10-12 servings
_____Ingredients:_____
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Filling:
24 ounces cream cheese, at room temperature
1 cup crème fraîche
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups fresh blueberries
For the Topping:
1 cup crème fraîche
2 tablespoons granulated sugar
1 teaspoon vanilla extract
_____Directions:_____
Preheat the oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent any leaks.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed. Press the mixture into the bottom of the prepared pan in an even layer.
In a large bowl, beat the cream cheese and crème fraîche together until smooth. Add the sugar and beat until combined.
Beat in the eggs, one at a time, followed by the vanilla extract and salt, scraping down the sides of the bowl as needed.
Gently fold in the blueberries with a spatula.
Pour the filling over the crust and smooth the top with the spatula.
Place the springform pan in a large roasting pan and fill the roasting pan with enough hot water to come halfway up the sides of the springform pan.
Bake the cheesecake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
Remove the cheesecake from the oven and transfer to a wire rack to cool completely. Refrigerate for at least 4 hours or overnight.
For the Topping:
In a small bowl, whisk together the crème fraîche, sugar, and vanilla extract until smooth.
Spread the topping over the chilled cheesecake before serving.
