Name: French Fromage Blanc Cheesecake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: French
Ingredients: 200 g Digestive biscuits; 100 g Unsalted butter, melted; 2 tbsp Granulated sugar (for crust); 750 g Fromage Blanc (40% fat or more); 150 g Granulated sugar (for filling); 3 whole Large eggs; 2 tbsp Cornstarch; 1 tsp Vanilla extract; 1 tsp Lemon zest; 1 pinch Pinch of salt

A delicate, airy French-style cheesecake, traditionally made with creamy fromage blanc, a hint of lemon, and often a simple biscuit crust. It's significantly lighter than its American counterparts, offering a subtle sweetness and a wonderfully smooth texture that melts in your mouth. Cheesecake's origins are ancient, with evidence tracing back to ancient Greece. However, the French interpretation, 'Gâteau au Fromage Blanc,' evolved as a lighter, often unbaked or gently baked dessert utilizing France's renowned dairy products like fromage blanc or crème fraîche. It embodies a more refined, less overtly rich approach to the classic cheese dessert, fitting perfectly within French patisserie traditions.

Instructions

1
Preheat your oven to 160°C (325°F). Lightly grease a 23cm (9-inch) springform pan and line the bottom with parchment paper.
2
For the crust: Crush the digestive biscuits finely using a food processor or by hand. In a bowl, combine the crushed biscuits with the melted butter and 2 tablespoons of sugar until well mixed. Press this mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let cool slightly.
3
For the filling: In a large bowl, whisk together the fromage blanc and 150g granulated sugar until smooth and creamy.
4
Add the eggs, one at a time, mixing well after each addition. Stir in the cornstarch, vanilla extract, lemon zest, and a pinch of salt until just combined. Be careful not to overmix, as this can lead to cracks.
5
Pour the fromage blanc mixture over the cooled biscuit crust in the springform pan.
6
Bake for 35-40 minutes, or until the edges are set but the center still has a slight wobble. Do not overbake.
7
Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracks.
8
Remove from the oven, let it cool completely on a wire rack at room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, before serving. Garnish with fresh berries if desired.

Chef's Tips

•Storage: Store leftover Gâteau au Fromage Blanc tightly covered in the refrigerator for up to 3-4 days. It can also be frozen for up to 1 month; thaw overnight in the fridge.
•Substitutions: If fromage blanc is unavailable, you can use a blend of 2 parts cream cheese (full-fat) and 1 part sour cream for a similar tangy, creamy texture. Graham crackers can replace digestive biscuits for the crust.
•Preventing Cracks: To minimize cracks, avoid overmixing the batter, bake in a gentle oven, and allow the cheesecake to cool slowly in the turned-off oven with the door ajar.
•Fun Fact: While 'cheesecake' is commonly associated with modern desserts, its earliest known form was likely served at the first Olympic Games in 776 BC in Greece, offered to athletes for energy!