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

By 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.

Ingredients For

Sainte Maure de Touraine PDO

x 1 See the article
eggs x 2
egg yolks x 4
Isigny Crème Fraîche & Bresse Crème Fraîche PDO

150 ml See the article
granulated sugar 150 g
Sauces & condiments

Tahitian Vanilla

2 tsp See the article
Kosher salt 0.50 tsp
all-purpose flour 12 tbsp
Charentes-Poitou Butter PDO

4 tbsp See the article
Sweet products

Guadeloupe Cane Sugar

2 tbsp See the article

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Preparation

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.