Heat the oven to 325F.
Put the crushed graham crackers and gingersnaps into a bowl. Melt the butter and pour it over the cookie crumbs, stirring to fully coat them.
Press the cookie mixture into the base of a deep 8 inch springform or loose-bottomed cake tin, then put it into the fridge until firm.
Beat the cream cheese, sugar, lemon juice and vanilla seeds together until creamy. Mix in the crème fraîche and yogurt, then the eggs and beat until smooth.
Spoon the filling over the chilled cookie crust. Smooth over the top and bake in the oven for 45 minutes, or until the filling has set (it may need a further 10 minutes).
Place the tin on a wire rack to cool completely, then run a small paring knife around the inside of the tin to help release the cheesecake from the pan.
Toss the blueberries in the cornstarch and put them in a small saucepan with the water. Heat while stirring until the blueberries are bubbling and start to break up. Allow to cool then spoon over the top of the cheesecake.
Cherries are always welcome on a cheesecake, as are cranberries. Add a teaspoon of almond extract for the cherry version, and finely grated orange zest with the cranberry version.
There is a tradition at Leon that if the team at one of the restaurants does something special, we bake them a cake. I baked this one for Remi and his team at our Cannon Street branch after they posted record sales. Putting the gingersnaps in the base is a trick I learned from my mum. I figured they would go well with the blueberries.
Reprinted with permission from LEON: Baking and Desserts, by Claire Ptak and Henry Dimbleby, puboshed by Conran Octopus
read book review, see more recipes
main desert recipes page cheesecake recipes blueberry recipes chef & cookbook dessert recipes