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

Ingredients:

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

Directions:

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