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Author:
Franco Salzillo
Did you know there are many types of cheesecake? After all, some kind of cheesecake already existed in Ancient Greece at least 4,000 years ago!
First, you have the classic New York-style cheesecake, which uses heavy cream for a smoother mouthfeel.
Then you have the Chicago cheesecake, a bit firmer. Well, now you’ll learn about another type of cheesecake, the French cheesecake.
The French cheesecake is quite old, and it’s a custardy treat with an intense flavor. That’s because the Cheese in France is much more flavorful than the not-that-sophisticated cream cheese.
In fact, we’re combining cream cheese with the famous Neufchâtel cheese for this one!
To make the French dessert, you need Neufchâtel cheese. The soft-rind cheese is not dissimilar to Brie or Camembert.
It comes with an edible mold crust that kind of looks like confectioner’s sugar or flour. The cheese is gooey, slightly bitter and very fragrant. It gives the cheesecake a unique flavor profile.
We’re also using cream cheese, sugar, three eggs and vanilla extract. We’re making the pie crust from scratch as well; why not, right? Let’s make this one right, from scratch and with authentic ingredients.
The result is nothing less than fantastic, and although the French cheese is somewhat expensive, let me tell you that it is the heart and soul of this cheesecake; you can’t substitute it.
This is a grown-up cheesecake fit for the most memorable occasions, and it’s certainly a great conversation starter.
Cheesecakes are all awesome, but some are just extraordinary! That’s the case with the lesser-known but incredibly sophisticated French-style cheesecake.
And here’s a tip. Get some extra Neufchâtel cheese and enjoy it with toast or crackers; it’s a beauty!
For the pie crust:
For the filling:
For the crust, in a food processor, combine the flour, salt, sugar and butter cut into cubes until smooth and manageable. Press the dough into a 9-inch spring-form pan lined with parchment paper. Refrigerate.
Preheat the oven to 350°F.
Add all items in order until the recipe is finished – thank you
For the cheesecake filling, in a stand mixer, combine the cream cheese, Neufchâtel cheese and sugar until frothy. Mix in the eggs one at a time and add the vanilla. Combine and pour into the spring-form pan.
Bake for 25-30 minutes until cooked through and golden.
Cool to room temperature before unmolding and dusting with powdered sugar.
