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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.
Ingrédients Pour
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x 2
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x 4
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150 g
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0.50 tsp
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12 tbsp
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Préparation
1
Heat the oven to 120˚C. Mix the cheese, yolks, egg, crème fraîche, granulated sugar, vanilla, and salt in a food processor until combined.
![](/sites/tastefrance.com/files/2021-03/3_20201027_%C2%A9BrakeThrough%20Media_5Q0A9974.jpg)
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2
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.
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© ©Brake Through Media
3
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.
![](/sites/tastefrance.com/files/2021-03/6_20201027_%C2%A9BrakeThrough%20Media_5Q0A9985.jpg)
© ©Brake Through Media
4
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.
![](/sites/tastefrance.com/files/2021-03/7_20201027_%C2%A9BrakeThrough%20Media_5Q0A9987.jpg)
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Contributeur
![Benjamin_Vaschetti](/sites/tastefrance.com/files/styles/max_325x325/public/2020-09/Benjamin%20Vaschetti.jpg.webp?itok=GRS1wM2t)
Chef