French Cheesecake
I love this french cheesecake, it is one of my favorite cakes.
Yield
8 servingsPrep
25 minCook
45 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 | x |
shortbread pie crust
|
* |
| cheesecake | |||
| 1 | pound |
cream cheese
|
|
| ½ | pound |
cheese
french* |
|
| ⅓ | cup |
sugar
granulated |
|
| 1 | tablespoon |
unbleached all-purpose flour
|
|
| 4 | large |
eggs
large, separated |
|
| ¼ | cup |
sour cream
|
|
| ¼ | cup |
heavy whipping cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 | x |
shortbread pie crust
|
* |
| cheesecake | |||
| 453.6 | g |
cream cheese
|
|
| 226.8 | g |
cheese
french* |
|
| 79 | ml |
sugar
granulated |
|
| 15 | ml |
unbleached all-purpose flour
|
|
| 4 | large |
eggs
large, separated |
|
| 59 | ml |
sour cream
|
|
| 59 | ml |
heavy whipping cream
|
|
| 5 | ml |
vanilla extract
|
|
| 15 | ml |
powdered sugar
|
|
Directions
*Use the Soft Double Creme French Cheese in this recipe.
Preheat the oven to 350℉ (180℃).
In a large mixing bowl, beat together the cream cheese and the double creme, then add the sugar and flour and beat until thoroughly blended.
Stir in the egg yolks, sour cream, heavy cream and vanilla. Beat the egg whites until they are frothy, then gradually add the confectioners' sugar and beat until the whites form stiff peaks.
Fold the whites into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes, or until the center is firm.
Cool to room temperature, then chill before serving.
