Crème Fraîche Cheesecake*

I don’t share photos of my kitchen, or of the food, as I am cooking. Some bloggers show step by step photos of each and every thing they did. And while sometimes it can be helpful, most of the time I figure you know how to cream butter and sugar together in your stand mixer without a photo. But that is only part of the reason. The real reason? My kitchen looks like the Tasmanian Devil did ecstasy and then decided to throw a rave in my kitchen….and he used spatulas dripping with chocolate as glow sticks.

I’m like the coolest, messiest, mad scientist ever. No dangerous toxins or those hideous lab goggles for me! Instead I have cake batter dripping from every surface, chocolate smeared across my face, and a good coating of powdered sugar on every.single.surface. You have no idea how long it took me to do this post with step by step photos of pinwheels. And even worse, it took me for-freaking-ever to get all the Nutella fingerprints off my camera. It drives my mother absolutely insane anytime I cook in her kitchen. She follows behind me with a wet rag and the steam cleaner for her floors…but what can I say? It’s just how I roll!  (<– Ya, I said it.)

In spite of my kitchen shortcomings, I somehow usually manage to come out of the kitchen with a beautiful looking dessert. I don’t know how it all comes together in the end, but I have learned to not question the process. 😀 However, sometimes I still come out with something like this Crème Fraîche Cheesecake with Lemon-Blueberry Compote. Is it refined and together and ready for the cover of Southern Living? No. But it is real. This is what a cheesecake should look like! A little less perfect, a little more chaotic, and covered in a delicious topping. You just have to appreciate the beauty in the imperfections.

I was really intrigued with the goat cheese and crème fraîche in this cheesecake. And by intrigued, I mean terrified. I love goat cheese and crème fraîche, but what place do they have in a cheesecake? Would it be too tangy? Would it set up right? Or would I end up wasting some expensive ingredients? I am more than thrilled to tell you that this is my new favorite cheesecake! Too tangy? No way! It was the perfect combination of cheeses and went wonderfully with the compote on top. I loved how easy it was to put together and bake…and that there was no crust needed. Usually the crust is one of my favorite parts, but I did not miss it all with this cheesecake. It is one I will be making again and again and again….and again.


Crème Fraîche Cheesecake with Lemon-Blueberry Compote


For the Crème Fraîche Cheesecake:
1 1/2 cups cream cheese, room temperature
1/2 cup fresh goat cheese, room temperature
1/2 cup sugar
1 1/2 cups crème fraîche
1 teaspoon vanilla extract
1/4 teaspoon black pepper
4 large eggs

For the Lemon-Blueberry Compote:
2 1/2 cups fresh blueberries
1/3 cup sugar
1 tablespoon lemon zest
2 tablespoons lemon juice
1/4 cup water


For the Crème Fraîche Cheesecake:
Preheat oven to 325 degrees. Wrap the bottom of a 9-inch springform pan with foil and place on a baking sheet.

Using stand mixer, beat the cream cheese and goat cheese until very smooth. Add the sugar and continue beating until no lumps remain. Beat in the crème fraîche, vanilla and pepper. Beat in the eggs one at a time, scraping down the sides of the bowl between additions, and beat until combined.

Pour the mixture into the pan and bake for 10 minutes, then reduce the temperature to 250 degrees and bake until the cake is just set (it will still wobble a little in the middle), 45 to 60 minutes. Transfer the pan to a wire rack to cool completely.

Run a knife around the edge of the pan to loosen the cake from the pan before unmolding. Refrigerate until ready to serve.

For the Lemon-Blueberry Compote:
Combine 1 1/2 cups blueberries, sugar, lemon zest, lemon juice and 1/4 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. (Can be made 3 days ahead. Cover and chill.)

Crème Fraîche Cheesecake from The New York Times
Lemon-Blueberry Compote adapted from Bon Appétit



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37 Responses to “Crème Fraîche Cheesecake”

  1. 1

    Madeline — September 1, 2011 @ 11:17 pm

    This looks incredible! And as a new blogger, I am always surprised that people can grab an slr for a beautiful shot mid-onion-saute for a step-by-step post…I feel guilty sometimes, but I figure if foodnetwork doesn’t need step-by-step pictures, neither do I! Loving your blog lady!

  2. 2

    Monica — September 1, 2011 @ 11:29 pm

    I don’t know what you are talking about Jessica.. because that cheesecake looks pretty good to me.. no imperfections to be seen, at least from my screen.

  3. 3

    Kelsey — September 1, 2011 @ 11:58 pm

    My husband would LOVE this. I can’t wait to make it for him. Of course, I’ll have to make it into mini cheesecakes or I’ll never get a bite!

  4. 4

    Kathryn — September 2, 2011 @ 4:13 am

    I hate those food shots where the the food looks so perfect that it doesn’t even look real – I love these kind of images where it looks like you could just pick up a spoon and dive straight in! This is a really intriguing dessert as well – I love the crust on a cheesecake but this looks like something really interesting to try!

  5. 5

    Jessica @ Sushi and Sit-Ups — September 2, 2011 @ 6:33 am

    I would love to see photos of the madness! My kitchen is also a mess whenever I’m in it and there is always food on my camera!

  6. 6

    Averie @ Love Veggies and Yoga — September 2, 2011 @ 6:34 am

    “And while sometimes it can be helpful, most of the time I figure you know how to cream butter and sugar together in your stand mixer without a photo.”-

    I have tried really hard to STOP doing step by steps. I hate doing it; super time consuming to pick up my camera every 20 seconds, stop cooking, clean my hands, take the pics, start cooking again, repeat…a 10 min recipe takes an hour!

    Not to mention at the end, there are just more pics to edit, more to upload into the blog post…and as you said, we all know how to cream butter and sugar.

    But on the flip….every time im about to quit the step by step’s…I have 10 readers tell me how much they appreciate them.


    your food..looks…amazing!!! always!!!

  7. 7

    Katrina — September 2, 2011 @ 7:46 am

    This sounds like heaven. D-lish!

  8. 8

    Apron Appeal — September 2, 2011 @ 8:48 am

    The title is perfect I love it and.the blueberries they are HUGE! – They must be from Texas too 😉

  9. 9

    Amy's Cooking Adventures — September 2, 2011 @ 9:22 am

    I am so glad I’m not the only one! My kitchen is also a terror when I am cooking (though your desserts come out looking more beautiful than mine!)

  10. 10

    Tina — September 2, 2011 @ 10:25 am

    This looks AMAZING! All my favorite things in a dessert :) You’ve got a new follower in me!

  11. 11

    Michelle — September 2, 2011 @ 10:45 am

    I always tell my husband that there’s a method to my madness in the kitchen. It drives him to distraction that I don’t use a spice, then return it to the cupboard, for example. I do look like a mad scientist and I love it. :)

    Your cheesecake turned out beautifully. Looks delicious!

  12. 12

    brandi — September 2, 2011 @ 11:07 am

    goat cheese cheescake is basically the best thing ever.

    and you’re not the only one who makes a mess in the kitchen :) I wonder how I actually get stuff made sometimes.

  13. 13

    DessertForTwo — September 2, 2011 @ 11:34 am

    My kitchen is the same way–a Tasmanian devil rave scene. I have 3 different areas for cooking, but I always cram myself into the smallest counter space, pile ingredients on top of each other, have a messy cookbook with chocolate dripped on it, and flour on my face. It’s fun though, right?

  14. 14

    Paula @ Dishing the Divine — September 2, 2011 @ 12:11 pm

    Your kitchen sounds like mine. In fact, you should see my kitchen right now. I’m in the living room b/c I can’t stand the mess anymore. I’m hoping little elves will come help me clean it up. Fat chance. :) That cheesecake looks so tasty! :)

  15. 15

    Kimiko — September 2, 2011 @ 1:18 pm

    I literally JUST found your blog, by the link posted by SIng For Your Supper, but your food photos are awesome! Especially this cheesecake…this is totally my type of dessert. I’m bookmarking it so I can make it soon! I’m looking forward to reading more (I just subscribed to you through my Google reader)!

  16. 16

    natalie (the sweets life) — September 2, 2011 @ 1:26 pm

    I’m so glad I’m not the only insanely messy one in the kitchen :( I would give anything to have someone clean up after me every day!

    But the end result is definitely worth the mess, no doubt about that! :)

  17. 17

    Joanne — September 2, 2011 @ 1:29 pm

    I know how you feel. My kitchen gets so bad when I’m cooking (and WORSE when I’m baking!) that my roommates have to hide in their rooms.

    This looks cover-worthy to me! that drippy sauce…heaven.

  18. 18

    Leah | So, How's It Taste? — September 2, 2011 @ 2:23 pm

    I don’t know what you’re talking about with imperfect. Before I read the post, I thought those photos were absolutely gorgeous with all the topping dripping everywhere. I also hate the step by step photos, just show me the finished product. I decorated sugar cookies last night and my kitchen looks like the icing must’ve exploded. Clean cooks can’t be trusted. 😉

  19. 19

    Caitlin @ Vegetarian in the City — September 2, 2011 @ 4:49 pm

    Um… that looks unbelievable. Great work.

    Have a wonderful long weekend!

  20. 20

    Kristen — September 2, 2011 @ 6:16 pm

    I love your blog! I love the fact that I can read what you have to say, see a couple of sinfully delicious photos and easily see the recipe without having to sift through endless step-by-step photos! I’m not a huge blueberry fan, but give me a spoon and I’d gladly dig into that! Welcome home Jorge! I think some special “date nights” are in order for you both… :)

  21. 21

    The Waspy Redhead — September 3, 2011 @ 7:39 pm

    I love this post! I think the cheesecake is beautiful looking, and I feel so much better knowing that others are as messy in the kitchen as I am.

  22. 22

    Lauren at Keep It Sweet — September 3, 2011 @ 10:24 pm

    I actually think this cheesecake does look perfect! It sounds absolutely amazing and I love the way the blueberry topping is coming over the edges:-)

  23. 23

    Jen at The Three Little Piglets — September 4, 2011 @ 12:07 am

    I’m with Leah – cooks with a clean kitchen can’t be trusted!

  24. 24

    Katrina @ In Katrina's Kitchen — September 5, 2011 @ 7:51 pm

    This is so insanely awesome that I can’t even speak. And messy bhefsare the best (I know this because you should se my kitchen……not).

  25. 25

    Nicole — September 5, 2011 @ 9:20 pm

    This sounds and looks absolutely AMAZING!

  26. 26

    Andrea {From the Bookshelf} — September 6, 2011 @ 4:37 pm

    LOL – I love the Tasmanian Devil image! I tell people I cook like the Swedish Chef from the Muppet Show!

    It must be that beauty rises out of a mess – that cake is gorgeous!

  27. 27

    ErinsFoodFiles — September 8, 2011 @ 4:02 pm

    This looks like HEAVEN!

  28. 28

    Heather @ Kiss My Broccoli — September 15, 2011 @ 10:59 pm

    Haha, sounds like me in my kitchen! I thought when I moved into my new house with a bigger work area in the kitchen would mean I had more room to move around and it wouldn’t get so messy/crazy, but noooooooo that just means I have even MORE room to make a mess! I swear sometimes it seems like I’m throwing the ingredients up in the air and trying to catch them with my mixing bowl…huh, how did that chocolate chip end up over THERE?!

    I am so intrigued (not terrified) of this cheesecake. I’ve never actually made a homemade cheesecake before because the endless hours of cooking time and the thought of it not setting right in the end after waiting all that time intimidate me, but this seems like it would be pretty easy. Hmm, finally a reason to bust out that springform pan I bought like 2 years ago! :)

  29. 29

    Vicky — October 6, 2011 @ 11:01 am

    Cheesecake looks great! Loved your post – I too never take step by step pics and my kitchen always looks like a disaster zone after I’m done!

  30. 30

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    chernyse — May 12, 2012 @ 2:40 am

    Hi. I dont have fresh blueberries, so can I use frozen ones?

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  37. 37

    Alaia — April 28, 2013 @ 3:27 pm

    Just made this last night and it was a HUGE hit! Not too sweet, very light and fluffy. I was impressed! Not much work to do either. I diid have to leave it in the oven for a little bit longer than recommended, but even with it a little undercooked, it was delicious! Thanks :)

    Here’s a picture of the final product:

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