French · Dessert
Classic French Baked Cheesecake
A small, dense French-style baked cheesecake built on cream cheese softened with ricotta and cream, lifted with lemon zest and a whisper of vanilla, baked low and slow until just set with a faint wobble at the centre. The texture sits between a New York cheesecake and a custard tart - silky, close-grained and never dry, thanks to the gentle bake and overnight chill that lets the curd fully settle.
$1
20 minsPrep
30 minsCook
240 minsTotal
MediumLevel
Nutrition per serving
393Calories
8.9gProtein
28.9gFat
24.2gCarbs
19.9gSugar
0.2gFiber
215mgSodium
169mgChol
16.2gSat Fat
123mgPotassium
113mgCalcium
0.8mgIron
0.4mcgVitamin B12
1.2mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
French Press Coffee with Chicory
local
Champagne or Crémant de Bourgogne
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 160°C (320°F) and butter a 10cm/4 inch springform tin, lining the base with a small circle of parchment.
2
In a bowl, beat the softened 100g cream cheese with the 40g drained ricotta until completely smooth with no lumps.
3
Add the 35g sugar and beat again until just combined, then mix in the 45g beaten egg in two additions, scraping the bowl between each.
4
Stir in the 30g heavy cream, 4g lemon zest and 3g vanilla extract until evenly incorporated.
5
Sift the 8g flour over the batter and fold in gently by hand just until no streaks remain - do not overmix.
6
Pour the batter into the prepared tin and tap it gently on the counter to release any large air bubbles.
7
Bake for 28-32 minutes until the top is pale golden and the centre still has a gentle wobble when the tin is nudged.
8
Turn off the oven, prop the door ajar, and leave the cheesecake inside for 10 minutes to prevent sudden collapse.
9
Cool completely on a wire rack, then chill in the tin for at least 3 hours before unmoulding and slicing into 2 pieces.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 100g100g Cream Cheese, softened,
- 40g40g Ricotta, drained,
- 35g35g Sugar White,
- 45g45g Egg, lightly beaten,
- 30g30g Heavy Cream,
- 8g8g All Purpose Flour, sifted,
- 4g4g Lemon, zested,
- 3g3g Vanilla Extract,
