Cook time-50 minutes
Chill time-4 hours
Total – 5 hours 25 minutes
2 ½ cups crushed graham crackers
¾ stick of Graziers Unsalted Butter (softened)
2 ¾ cup Gina Marie Cream Cheese (softened)
½ cup Sierra Nevada Organic Crème Fraiche
¾ cup caster sugar
2 tbspn cornstarch
1 zest of lemon
3 large eggs
½ tbspn lemon juice
1 tspn vanilla extract
1 ¾ cup fresh blueberries
Blueberry Sauce Topping
2 cups fresh blueberries
½ cup sugar
1 tbspn lemon juice
Preheat oven to 350 degrees Fahrenheit.
Line the sides and bottom of a 9-inch spring form pan with parchment paper.
Mix crushed graham crackers with butter and press into pan with measuring cup. Crust mixture should be slightly sticky but not too wet or dry. Press the sides of crust 2 inches up the sides. Bake at 350 degrees for 10 minutes. Set aside to cool.
Heat oven up to 355 degrees Fahrenheit.
Mix cream cheese with crème fraiche, cornstarch, and eggs with a handheld mixer for 1 minute until smooth. Add sugar, lemon zest, lemon juice, and vanilla extract. Blend for one more minute. Fold 1¾ cup blueberries into mixture. Pour into pan with baked crust. Smooth to the insides of pan covering sides of crust with spatula. Bake for 45 minutes. Let cheesecake rest for 10 additional minutes in oven with door slightly open to finish cooking. Refrigerate for 4 hours or overnight.
While cheesecake is chilling begin to make the blueberry sauce topping by simmering 2 cups blueberries with ½ cup sugar and 1 tbsp. lemon juice on medium heat. Cook until sauce is thickened, and berries are slightly plump and some shriveled. Refrigerate sauce and top over cheesecake before serving.