I started making cheesecakes about thirty years ago, cheesecake is one of my absolute favorite desserts. I stopped making cheesecake as often as I would like because it's time-consuming and can be expensive. This delightful little French Cheesecake recipe removes those obstacles.
The creme fraiche adds a touch of tartness to the creamy smooth cheesecake.
In a small bowl combine the greek yogurt or formage blance, cream cheese, orange and lemon juice. Using an electric hand mixer on low setting, beat until smooth and creamy.
* Formage Blanc is a soft french white cheese.
Add one whole egg, one egg white, and sugar mix until combined and smooth.
Boil 5 cups water.
Place equal portions in baking ramekins and place the filled ramekins on a small baking dish. Add the boiling water so it comes halfway up the sides of the ramekins.
Bake for 45 minutes.
Place on wire rack to cool for about 3 hours. Serve chilled.
Top with creme fraiche and sliced strawberries.
4 Aplico Ramekins
8-inch square baking pan
Chesecake batter can be stored in the refrigerator overnight, just bring it to room temperature before baking. The cheesecake is fully cooked at an internal temperature of 150 degrees.