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Fromage Blanc Cheesecake

Fromage Blanc Cheesecakes
Yields 4
At JuneBaby, Jordan serves this dessert with an Italian plum compote, made by simmering the fruit with sugar, lemon, cinnamon, vanilla, and star anise, but a store-bought jam does just fine, too. You’ll need 4 8-ounce ramekins for this recipe.
  2. 2 tablespoons rice flour
  3. 5 teaspoons granulated sugar
  4. ¼ teaspoon kosher salt
  5. ¼ teaspoon ground cardamom
  6. ¼ cup ground pistachios (about 1 ounce shelled nuts)
  7. 2 tablespoons cooked quinoa
  8. 1½ tablespoons cooked steel-cut oats
  9. 1 tablespoon olive oil
  12. 1 cup cream cheese, room temperature
  13. ¾ cup fromage blanc, room temperature
  14. 1 cup granulated sugar
  15. ½ vanilla bean, scraped
  16. 2 tablespoons lemon zest
  17. 3 tablespoons plain yogurt
  18. 1 teaspoon lemon juice
  19. 2 large eggs
  20. 3 cups boiling water
  1. QUINOA CRUNCH: Heat oven to 325°F. Whisk together rice flour, sugar, salt, cardamom, and pistachios. Fold in quinoa and oats. Add olive oil and mix until all ingredients are combined. Spread mixture on a parchment-lined baking sheet and bake for 10 minutes. Stir, then continue to bake, checking every 5 minutes, until mixture is golden brown. Cool completely.
  2. CHEESECAKES: Combine cream cheese, fromage blanc, sugar, vanilla, and lemon zest in a food processor and process until smooth. Add yogurt and lemon juice and pulse until smooth. Add eggs and pulse until combined, scraping sides of bowl as necessary. Rest batter at room temperature for 1 hour.
  3. Heat oven to 325°F. Pour batter into ramekins, filling to rim. Arrange ramekins in a roasting pan or baking dish and place on oven rack. Pour boiling water into roasting pan, taking care not to splash cheesecakes.
  4. Bake for 23 to 28 minutes. The cheesecakes will puff and feel set on top, but they shouldn’t brown all over.
  5. Refrigerate cheesecakes overnight. Scatter quinoa crunch on top just before serving.
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culture: the word on cheese

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