New York-Style Cheesecake

Ingredients

This French adaptation of the New York-style cheesecake replaces the traditional cream cheese with fromage frais, a French cheese that is similar in texture and flavor but has a slightly tangier taste. The crust is also made with buttery French shortbread cookies instead of graham crackers, giving it a delicate, crumbly texture. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.

• 2 cups (240g) French shortbread cookies, crushed 2 cups (240g) French shortbread cookies, crushed
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 32 oz (907g) fromage frais, at room temperature 32 oz (907g) fromage frais, at room temperature
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 4 large eggs, at room temperature 4 large eggs, at room temperature
• 1/2 cup (120ml) heavy cream, at room temperature 1/2 cup (120ml) heavy cream, at room temperature
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1/4 tsp salt 1/4 tsp salt

Nutrition

• Calories: 540 kcal / 2260 KJ
• Fat: 36g (22g saturated)
• Carbohydrates: 47g (38g sugars)
• Protein: 10g
• Fiber: 0g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a medium bowl, mix together the crushed French shortbread cookies and melted butter until well combined.
3. 3.
   Press the mixture into the bottom of a 9-inch (23cm) springform pan, using a flat-bottomed glass to press it down evenly.
4. 4.
   Bake the crust for 10 minutes, then remove from the oven and let cool.
5. 5.
   In a large mixing bowl, beat the fromage frais and sugar together until smooth.
6. 6.
   Add the eggs one at a time, beating well after each addition.
7. 7.
   Stir in the heavy cream, vanilla extract, and salt until well combined.
8. 8.
   Pour the mixture over the cooled crust and smooth the top with a spatula.
9. 9.
   Bake the cheesecake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
10. 10.
    Turn off the oven and let the cheesecake cool inside for 30 minutes.
11. 11.
    Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan.
12. 12.
    Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
13. 13.
    Serve chilled, topped with fresh berries or a drizzle of caramel sauce.

Treat your ingredients with care...

• Fromage frais — Make sure the fromage frais is at room temperature before using it in the recipe, as this will help it blend more easily with the other ingredients.

Tips & Tricks

• To prevent cracks from forming on the surface of the cheesecake, avoid overmixing the batter and be careful not to overbake it.
• For a more decadent dessert, top the cheesecake with a layer of chocolate ganache or a dollop of whipped cream.
• If you can't find French shortbread cookies, you can use any buttery, crumbly cookie as a substitute.

Serving advice

Serve chilled, topped with fresh berries or a drizzle of caramel sauce.

Presentation advice

To make the cheesecake look even more elegant, dust the top with a sprinkle of powdered sugar before serving.