French Cheesecake
Indulge in the creamy decadence of a homemade French Cheesecake, a dessert that beautifully blends rich cream cheese with the subtle tang of crème fraîche for a uniquely velvety texture. This elegant recipe starts with a buttery graham cracker crust, perfectly complementing the luscious, lemon-infused filling that’s lightly sweetened and delicately flavored with vanilla. Baked to perfection with a silky, slightly jiggly center, the cheesecake is then cooled gradually to prevent cracking and ensure a flawless finish. Ideal for special occasions or a luxurious treat, this French-style cheesecake is served chilled and can be dusted with powdered sugar for an extra touch of elegance. With a short prep time and straightforward directions, this crowd-pleaser is easy to create, yet impressive to serve.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 75 grams Unsalted butter, melted
- 500 grams Cream cheese, softened
- 150 grams Crème fraîche
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 2 tablespoons All-purpose flour
- 1 teaspoon Lemon zest
- 1 tablespoon Powdered sugar (for dusting, optional)
Instructions
Preheat the oven to 160°C (320°F) and grease a 23cm (9-inch) springform pan with butter or cooking spray.
In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside.
In a large mixing bowl, beat the cream cheese and sugar together using a hand or stand mixer until smooth and creamy, about 2-3 minutes.
Add the crème fraîche, vanilla extract, and lemon zest to the cream cheese mixture and mix until well combined.
Add the eggs, one at a time, mixing on low speed after each addition. Scrape down the sides of the bowl as needed.
Add the all-purpose flour and mix just until incorporated. Be careful not to overmix.
Pour the filling over the prepared crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Turn off the oven and allow the cheesecake to cool inside the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven, let it cool completely at room temperature, and then refrigerate for at least 4 hours or overnight.
Before serving, release the cheesecake from the springform pan and transfer it to a serving plate. Dust with powdered sugar, if desired. Slice and serve chilled.
Nutrition Facts
Calories |
4641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.4 g | 427% | |
| Saturated Fat | 193.6 g | 968% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1440 mg | 480% | |
| Sodium | 3105 mg | 135% | |
| Total Carbohydrate | 359.2 g | 131% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 229.9 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 836 mg | 64% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1215 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
