Fromage Blanc Cheesecake
A delicate fromage blanc cheesecake with a silky texture and gentle tang ~ lighter than traditional cheesecake but every bit as luxurious.
Servings: 12
Equipment
- 9" springform cheesecake pan
- stand mixer or electric beaters
Ingredients
crust
- 1 1/2 cups Nilla Wafer cracker crumbs*, or any cracker crumb you like, chocolate, vanilla, or spiced
- 1/4 cup unsalted butter, melted
cheesecake
- 16 oz fromage blanc
- 3/4 cup sugar
- 3 large eggs
- 1 Tbsp vanilla bean paste or seeds from one one vanilla bean
- 2 tbsp lemon juice
optional topping
- Fresh berries for topping (e.g., strawberries, blueberries, raspberries)
Instructions
- Preheat your oven to 325°F and butter and flour your cheesecake pan. Wrap the bottom and edges with foil to prevent water seepage. Ready a larger pan to serve as a water bath for the cheesecake.
- Toss the 1 1/2 cups Nilla Wafer cracker crumbs* with the 1/4 cup melted unsalted butter until everything is evenly moist and crumbly. Press into the bottom of your prepared pan and tamp down firmly.
- In a stand mixer or with electric beaters beat the 16 oz fromage blanc with the 3/4 cup sugar until light and smooth. Scrape down the sides of the bowl to get everything evenly combined.
- Crack in the 3 large eggs, one at a time, and beat well between each addition. Scrape the sides as needed.
- Blend in the 1 Tbsp vanilla bean paste or seeds from one vanilla bean, and 2 tbsp lemon juice.
- Transfer the batter to the pan, it will be quite thin.
- Place the cheesecake pan in your larger pan and add hot water until it comes an inch or two up the sides of the cheesecake pan. Carefully slide it into the oven. Bake for 60 minutes or until the edges will look set but the center will still have a custard-like wobble.
- Remove the cheesecake from the pan and set on a rack to cool at room temperature. Then cover with plastic wrap and refrigerate it for several hours, or you can leave it overnight, which is what I do.
- Run a thin offset spatula around the edges of the cheesecake to loosen it, if necessary, before removing the sides of the springform pan.
- Serve simply with berries or a fruit sauce.
Notes
*Plus a few extra to pat onto the exposed sides of the cheesecake after baking, optional.
Nutrition
Serving: 1 slice · Calories: 224 kcal · Carbohydrates: 25 g · Protein: 6 g · Fat: 11 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 0.2 g · Cholesterol: 57 mg · Sodium: 97 mg · Potassium: 33 mg · Fiber: 0.2 g · Sugar: 19 g · Vitamin A: 186 IU · Vitamin C: 1 mg · Calcium: 8 mg · Iron: 0.2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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