1 h 35 min

Crustless St. Maure Cheesecake with Graham Cracker-Style Crumble

Name: Crustless St. Maure Cheesecake with Graham Cracker-Style Crumble
Cook time: 1 h 35 min
Yield: 4
Ingredients: x 1.00 Sainte Maure de Touraine PDO; x 2.00 eggs; x 4.00 egg yolks; 150.00 ml Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 150.00 g granulated sugar; 2.00 tsp Tahitian Vanilla; 0.50 tsp Kosher salt; 12.00 tbsp all-purpose flour; 4.00 tbsp Charentes-Poitou Butter PDO; 2.00 tbsp Guadeloupe Cane Sugar

Par Benjamin Vaschetti, Chef

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

Sainte Maure de Touraine AOP

x 1 Voir la fiche
eggs x 2
egg yolks x 4
Crème Fraîche d'Isigny & Crème Fraîche de Bresse AOP

150 ml Voir la fiche
granulated sugar 150 g
Sauces & condiments

Vanille de Tahiti

2 tsp Voir la fiche
Kosher salt 0.50 tsp
all-purpose flour 12 tbsp
Beurre AOP Charentes-Poitou

4 tbsp Voir la fiche
Produits sucrés

Sucre de canne de la Guadeloupe

2 tbsp Voir la fiche

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Préparation

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.