Desserts - Cakes & Pastries

French Fromage Blanc Cake

Name: French Fromage Blanc Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: French
Ingredients: 750 g Fromage Blanc (full-fat); 150 g Granulated Sugar; 4 separated Large Eggs; 30 g All-purpose flour; 1 tsp Lemon Zest; 1 tsp Vanilla Extract; 1 pinch Salt

1h 10min8 servingsEasy320 cal

A classic French dessert, Gâteau au Fromage Blanc is a light, airy, and creamy cheesecake-like confection made with the fresh, tangy French dairy product, fromage blanc. It offers a delicate balance of sweetness and tang, often enhanced with lemon zest and vanilla, providing a refreshing and elegant treat. Originating primarily from the Alsace and Lorraine regions of France, Gâteau au Fromage Blanc is a beloved traditional dessert, especially during spring and summer. It's cherished for its lighter texture compared to denser American cheesecakes, reflecting a preference for fresh, less heavy dairy in French patisserie. This cake is a staple in many French households and bakeries, often enjoyed as an afternoon treat or a light post-dinner dessert.

French dessertCakeFromage BlancCheesecakeLight Dessert

Instructions

1
Preheat your oven to 160°C (325°F). Lightly grease and flour a 23cm (9-inch) springform pan, or line the bottom with parchment paper.
2
In a large bowl, whisk together the fromage blanc, granulated sugar, egg yolks, all-purpose flour, lemon zest, and vanilla extract until the mixture is smooth and well combined.
3
In a separate, clean bowl, beat the egg whites with a pinch of salt using an electric mixer until they form stiff, glossy peaks.
4
Gently fold about one-third of the beaten egg whites into the fromage blanc mixture to lighten it, mixing until just combined.
5
Carefully fold in the remaining egg whites in two additions, taking care not to deflate the airy mixture. The goal is to maintain as much volume as possible.
6
Pour the prepared batter evenly into your springform pan.
7
Bake for 50-60 minutes, or until the edges of the cake are set and lightly golden, but the center still has a slight wobble when gently shaken.
8
Turn off the oven, prop the door open slightly, and allow the cake to cool gradually inside the oven for at least 1 hour. This slow cooling helps prevent cracking.
9
Remove the cake from the oven and let it cool completely on a wire rack. Once at room temperature, refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set and firm up.
10
Serve chilled, optionally garnished with fresh berries, a dusting of powdered sugar, or a light fruit coulis.

Chef's Tips

•Storage: Store Gâteau au Fromage Blanc in an airtight container in the refrigerator for up to 3-4 days. It is best enjoyed chilled.
•Substitutions: If fromage blanc is difficult to find, you can create a similar texture and tang by using a mixture of equal parts full-fat Greek yogurt and cream cheese (or quark). Be aware the exact flavor and texture will vary slightly.
•Crust Option: For a classic base, pulse 150g digestive biscuits (or speculoos) with 75g melted unsalted butter, press into the bottom of the springform pan, and bake for 10 minutes before adding the filling.
•Fun Fact: Unlike many cheesecakes that benefit from a water bath, Gâteau au Fromage Blanc often achieves its characteristic light, airy texture and minimal cracking through a lower baking temperature and a gradual cooling process within the oven.