This was the cheesecake I made for D for Valentine’s Day. We didn’t get each other gifts. I made him cheesecake. He got me flowers. A fair trade I’d say. I’ve been making traditional cream cheese based cheesecakes for a while now so it was time to switch it up a bit. Crème Fraiche seemed like the perfect sophisticated addition to the traditional ingredients. And oh it was. In case you’re not familiar with it crème fraiche is a French soured cream – less sour than regular sour cream but with a higher fat content. It’s smoother, silkier and can be added to both savory and sweet recipes. In this cheesecake it paired perfectly with the dense heavy cream cheese and the slightly tangy goat cheese. The final result was nowhere near as dense as a NY Cheesecake, but still firm enough to hold its shape. With a blueberry lemon sauce this lighter softer cheesecake made for the perfect Valentine’s Day treat. Note – I used a 10 inch spring-form pan which is why the cheesecake was so short — if using a 9inch or smaller it will be significantly taller.
On a different note I was recently awarded the Liebster Blog Award (my first blog award!!) by T and Tea Cake (who takes some truly gorgeous food photos) which is meant to recognize food blogs with 200 followers or less.
These rules apply:
- Thank your Liebster Blog Award presenter on your blog.
- Link back to the blogger who presented the award to you.
- Copy and paste the blog award on your blog.
- Present the Liebster Blog Award to 5 blogs of 200 followers or less who you feel deserve to be noticed.
- Let them know they have been chosen by leaving a comment on their blog.
Thanks so much Tobias for taking the time to look through my blog and include it in your five! And thanks to everyone else who has been reading my ramblings and being patient with my hopefully improving food photography.
Here are the food blogs I’m passing this award on to:
I Love Tortilla de Patatas – This blog calls to my study abroad days in Spain. With lots of Spanish recipes and insights into Spanish cooking it’s definitely worth a look.
And now for the cheesecake recipe.
- ½ cup slivered almonds, toasted
- 1 packet graham crackers (usually 3 packets in a box)
- 5 tablespoons butter, melted
- ¼ cup brown sugar
- 12 ounces cream cheese, room temperature
- 4 ounces goat cheese, room temperature
- 12 ounces creme fraiche, room temperature
- ½ cup sugar
- 1 teaspoon vanilla extract
- 4 eggs, room temperature
- for the blueberry sauce:
- 2½ cups blueberries
- ⅓ cup sugar
- ¼ cup water
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- Preheat oven to 350 degrees F. Wrap spring form pan in 3 layers of heavy duty aluminum foil. To create the crust, in a food processor pulse graham crackers, almonds, brown sugar and drizzle in the butter until combined. Pat the crust on the bottom and up the sides (optional) of the spring form pan. Bake 10 minutes then remove and allow to cool. Reduce temperature to 325 degrees F.
- Using a hand mixer beat the cream cheese and goat cheese until smooth. Add sugar and beat until smooth and no lumps. Add creme fraiche and vanilla, beating until combined.
- Add eggs one at a time, beating until incorporated (scrape down sides of the bowl if needed).
- Pour mixture over the crust and bake for 10 minutes. Reduce temperature to 250 degrees F and bake for 50-60 minutes or until the cake is just set (will still be slightly wobbly in the center).
- Let the cake cool at room temperature and refrigerate overnight.
- To make the topping combine 1½ cups blueberries, water, sugar, lemon zest and juice in a small saucepan. Over medium heat co0k 8-10 minutes, until berries burst. Add remaining blueberries and cook 6-8 minutes, or until mixture thickens to desired consistency.
- To serve top cheesecake with blueberry topping and use a hot knife (run hottest tap water over knife, wipe it with a paper towel and make one cut, repeat for each cut) to create smooth slices.