1 h 35 mín

Crustless St. Maure Cheesecake with Graham Cracker-Style Crumble

Not your average cheesecake, these individual cheesecakes get their flavor from a buttery and smooth semi-soft goat cheese. A crunchy crumble sprinkled on top adds texture while additional bits of cheese finish them off with a creamy tang.

Ingredientes Para

Sainte Maure de Touraine DOP

x 1 Ver la ficha
eggs x 2
egg yolks x 4
Crème Fraîche d'Isigny & Crème Fraîche de Bresse DOP

150 ml Ver la ficha
granulated sugar 150 g
Salsas y Condimentos

Vainilla de Tahití

2 tsp Ver la ficha
Kosher salt 0.50 tsp
all-purpose flour 12 tbsp
Mantequilla de Charentes-Poitou DOP

4 tbsp Ver la ficha
Productos Dulces

Azúcar de caña de la Guadalupe

2 tbsp Ver la ficha

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Preparación

Heat the oven to 120˚C. Mix the cheese, yolks, egg, crème fraîche, granulated sugar, vanilla, and salt in a food processor until combined.

Evenly divide the batter between 2 half-pint mason jars and screw on the lids. Place in a medium roasting pan and fill the pan halfway with hot water. Bake until the cheesecakes are lightly puffy and golden 40 to 45 minutes. Cool to room temperature.

Combine the flour, butter, cane sugar, and salt in a bowl and stir until the mixture forms little pebbles. Transfer to a baking sheet and bake until dry and golden, 15 to 20 minutes to 160°C.

Top the cheesecake with the crumble and add the diced cheese. Sprinkle with the cane sugar and, with a flame torch on medium, gently caramelized the sugar.