Fromage Blanc Cheesecake

This elegant Fromage Blanc Cheesecake offers a lighter, fresher alternative to traditional heavy cream cheese desserts. Utilizing fromage blanc, a fresh French cheese, the filling is remarkably smooth and delicate with a subtle tang that cuts through the sweetness. The base is a classic mixture of graham cracker crumbs and melted butter, providing a crunchy, buttery contrast to the soft, mousse-like texture above. This no-bake recipe is perfect for summer gatherings or when you want a sophisticated dessert without heating up the kitchen. It sets beautifully in the refrigerator, allowing the flavors to meld into a creamy, dreamy finish that pairs wonderfully with fresh berries or a mint salsa.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 10

Calories: 664.2

Dietary: Gluten-free

Description

This elegant Fromage Blanc Cheesecake offers a lighter, fresher alternative to traditional heavy cream cheese desserts. Utilizing fromage blanc, a fresh French cheese, the filling is remarkably smooth and delicate with a subtle tang that cuts through the sweetness. The base is a classic mixture of graham cracker crumbs and melted butter, providing a crunchy, buttery contrast to the soft, mousse-like texture above. This no-bake recipe is perfect for summer gatherings or when you want a sophisticated dessert without heating up the kitchen. It sets beautifully in the refrigerator, allowing the flavors to meld into a creamy, dreamy finish that pairs wonderfully with fresh berries or a mint salsa.

Ingredients

3/4 cup Graham cracker crumbs
1/2 cup Sugar
1/2 cup Sugar
1/4 cup Melted butter
1 lb Fromage Blanc
3 sheets Gelatin, softened in cool water
6 large Egg yolks
1 1/2 cups Heavy cream, whipped to stiff peaks

Directions

1
Combine graham cracker crumbs, 1/2 cup sugar, and melted butter in a bowl until well coated.
2
Press the crumb mixture firmly into the bottom of 4-inch ring molds or a springform pan.
3
Chill the crust in the refrigerator while preparing the filling.
4
In a heatproof bowl, combine fromage blanc and 1 cup sugar.
5
Whisk the mixture over a hot water bath until the sugar has completely dissolved and the mixture is warm.
6
Squeeze all excess water from the softened gelatin sheets and add them to the warm fromage mixture.
7
Stir continuously until the gelatin is fully dissolved.
8
Continue to cool the mixture over the water bath, stirring occasionally, until it slightly thickens but is not set.
9
In a separate clean bowl, whip the egg yolks with the remaining 1/2 cup sugar using a mixer until thick, pale, and ribbon-like.
10
Fold the whipped yolk mixture gently into the cooled fromage blanc mixture.
11
Gently fold in the whipped heavy cream until no white streaks remain.
12
Pour the filling into the prepared molds over the chilled crust.
13
Smooth the tops with a spatula and chill in the refrigerator for at least 4 hours or until completely set.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 664.2kcal

% Daily Value *
Total Fat 49.8g77%
Saturated Fat 18.3g92%
Cholesterol 59.7mg20%
Sodium 701.7mg30%
Total Carbohydrate 31.6g11%
Dietary Fiber 5.3g22%
Sugars 28.0g
Protein 23.4g47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve with strawberry mint salsa for a refreshing contrast.

Variation: Add chopped white chocolate or toasted almond brittle to the filling for extra texture and flavor.

Storage: Keep covered in the refrigerator for up to 3 days.

Tip: Ensure the gelatin is fully dissolved but the mixture is cooled before folding in the whipped cream and yolks to prevent deflating the air bubbles.

Keywords: fromage blanc, cheesecake, no bake, dessert, graham cracker, cream cheese, french cheese, light dessert, summer treat, gelatin, strawberry mint, make ahead, easy dessert, party food, chilled dessert

Read it online: https://www.chefs-mate.com/recipe/fromage-blanc-cheesecake/