As your fork slices through the silky smooth cake like butter, each bite stunningly purple, luxuriously creamy, with an underlying rich blueberry flavour, the perfect balance of tartness and sweet. The creme fraiche, both in the cheesecake itself and the glaze top, contributes to its perfectly silky texture and subtle sour sweetness.
- 3 cups of fresh blueberries
- 3 tablespoon of brown sugar
- 1 teaspoon golden syrup
For the crust:
- 185g digestive biscuits
- 1/4 cup finely ground almond
- 2 tbsp brown sugar
- Pinch of salt
- 5 tablespoons butter, melted
For the filling :
- 450g full fat cream cheese, room temperature
- 2/3 cup granulated sugar
- 1 tsp salt
- 3 tbsp plain flour
- 4 large eggs, room temperature
- 2/3 cup creme fraiche, room temperature
- 2 tbsp freshly squeezed lemon juice
- 11/2 tsp vanilla extract
- 3/4 tsp almond extract
For the glaze:
- 1 cup creme fraiche
- 1/2 cup granulated sugar
- 1/2 tsp almond extract
Preheat oven to 200C/180C for fan oven . Toss the blueberries with brown sugar and golden 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. Puréed until smooth and set aside. You should have about 1 cup of puree.
Reduce oven temperature to 180C/160C for fan assist. Butter a 9" cake pan with loose bottom, line bottom with a round of parchment paper.
Crush cookies in a food processor until fine crumbs. Pulse to mix in almond meal, sugar and salt until blended. Add butter and pulse until evenly moistened. Press into bottom of the prepared pan. Bake crust for 10 minutes or until set, then remove from oven and let cool completely.
Reduce oven temperature to 160C/140C for fan assist.
In a large mixing bowl, beat room temperature cream cheese with sugar until smooth. Add salt and flour and mix well. Add eggs, one at a time, mixing well after each addition and scrapping down the sides of the bowl as necessary to be sure all ingredients are evenly incorporated. Add creme fraiche,Melton juice, vanilla and almond extracts, and puréed blueberries and mix until even in colour and no white streaks remain (remember to scrape the bowl again).
Pour batter into dolled crust. Place on a baking sheet and place in preheated oven. While cheesecake is baking, whisk together creme fraiche, sugar and almond extract until smooth.
After 45 to 50 minutes, when centre of cheesecake is set but still barely jiggly, pour glaze on top of cheesecake, spreading into an even layer. Return to oven to bake for another 5 minutes. Then let it cool on a wire rack to room temperature. Refrigerate overnight or until ready to serve. Remove edges of springform pan when ready to serve; serve chilled or at room temperature,mopped with fresh blueberries or leftover roasted blueberry puree if desired. Cheesecake will keep in the refrigerator for up to 5 days.