french cheesecake
Shortbread Crust: 1 cup all-purpose flour 1 tablespoon cornstarch 1/2 cup butter, at room temperature 1/3 cup sugar 2 extra-large egg yolks 2 teaspoons pure vanilla extract 1. Preheat oven to 350 F and generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. 2. Mix the flour and cornstarch together. In a medium sized bowl, beat the butter and sugar together on high until creamy. Add the egg yolks and extract, and beat until blended. Reduce the speed to low and mix in the flour mixture together and a dough forms. Now, work the dough with your hands until it comes together in a ball. Chill for 30 minutes. ( it makes it easier to work with.). 3. Flour your hands, place the dough in the center of the pan. Begin pressing from the center outward toward the edges, working in a circular motion around the pan bottom to cover. Prick the crust in several places with a fork. 4. Bake the crust just until it is set and golden (do not over bake), about 15 minutes. 5. Leave the crust in the pan and place on a wire rack to cool.
Ingredients
- 1 - shortbread crust
- 1 pound cream cheese, softened
- 1/2 pound french cheese, soft double creme - gratte paille or plain boursin
- 1/3 cup granulated sugar
- 1 tablespoon unbleached all-purpose flour
- 4 large eggs, separated
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon confectioners' sugar
How To Make french cheesecake
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Step 1Preheat the oven to 350.
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Step 2In 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.
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Step 3Beat 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.
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Step 4Pour 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.
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