1. What is the difference between French style cheesecake and regular cheesecake?

French style cheesecake is lighter and more delicate compared to regular cheesecakes like New York or American-style. It uses fromage blanc or a mix of cream cheese and mascarpone, resulting in a smooth and airy texture. Regular cheesecakes, especially New York style, are denser and richer due to the use of cream cheese and sour cream. Additionally, French style cheesecakes often feature a thin pastry crust or no crust, while regular cheesecakes typically use a graham cracker base.

2. What are the three types of cheesecake?

The three main types of cheesecake are: New York Style Cheesecake: Known for its dense, creamy texture and thick graham cracker crust. It’s rich and often served plain or with fruit toppings. French Style Cheesecake: A lighter and more delicate version, often crustless or with a thin pastry base, made with fromage blanc or mascarpone. Basque Cheesecake: Originating from Spain, Basque cheesecake has a caramelized, burnt top with a creamy, slightly molten center.

3. What is the difference between American and European cheesecake?

American cheesecakes, particularly New York style, use cream cheese as the primary ingredient, resulting in a dense, creamy texture. They often include a thick graham cracker crust and are sweeter compared to their European counterparts. European cheesecakes, including French style, often use softer cheeses like ricotta, mascarpone, or fromage blanc. These versions are lighter, less sweet, and may have a more tangy flavor. European cheesecakes are also more likely to be baked at a lower temperature, often in a water bath, to achieve a smooth consistency.

4. What is the difference between NY cheesecake and Basque?

New York cheesecake is dense, rich, and smooth, often with a graham cracker crust and a firm texture. It is baked slowly at a lower temperature to maintain its consistency. Basque cheesecake, on the other hand, has a rustic, burnt top with a creamy, slightly molten interior. It is baked at a higher temperature, resulting in a caramelized exterior and a softer center. Basque cheesecake does not typically have a crust, allowing the filling to shine.

5. What is Japanese style cheesecake?

Japanese style cheesecake, also known as "soufflé cheesecake," is incredibly light and fluffy. It incorporates a meringue base, where whipped egg whites are folded into the batter to create an airy, sponge-like texture. Japanese cheesecake is often less sweet than American versions and melts in the mouth, making it a unique and delicate alternative.

6. What is the difference between Sicilian cheesecake and New York cheesecake?

Sicilian cheesecake, also known as Cassata al Forno, uses ricotta cheese, giving it a slightly grainy texture and a mild, sweet flavor. It often features candied fruits, honey, and citrus zest for added complexity. The crust is typically a short crust pastry that adds a crispy contrast to the filling. In contrast, New York cheesecake uses cream cheese, resulting in a dense, smooth texture. It is baked with a graham cracker crust and has a rich, creamy flavor that is often paired with fruit or chocolate toppings.

French Style Cheesecake: The Best Light and Elegant Dessert

Name: French Style Cheesecake: A Delectable Twist on Classic Desserts
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1 cup all-purpose flour; 1/4 cup unsalted butter, chilled and cubed; 2 tablespoons granulated sugar; 1 egg yolk; 1-2 tablespoons cold water (optional, for consistency); 500g (about 2 cups) fromage blanc or cream cheese; 3 large eggs, separated; 1/2 cup granulated sugar; 1/2 cup heavy cream or crème fraîche; 1 tablespoon all-purpose flour or cornstarch; 1 teaspoon vanilla extract or lemon zest (for flavor)

Description

French style cheesecake offers a delicate and sophisticated take on traditional cheesecake, with a light, airy texture that melts in your mouth. Made with fromage blanc or cream cheese, whipped egg whites, and subtle flavors of vanilla or lemon zest, this dessert is perfect for those who prefer a less sweet and tangy cheesecake. It’s often served plain or with fresh fruit, making it a versatile and elegant choice for any occasion.

Ingredients

Scale

For the Crust:

1 cup all-purpose flour
1/4 cup unsalted butter, chilled and cubed
2 tablespoons granulated sugar
1 egg yolk
1–2 tablespoons cold water (optional, for consistency)

For the Filling:

500g (about 2 cups) fromage blanc or cream cheese
3 large eggs, separated
1/2 cup granulated sugar
1/2 cup heavy cream or crème fraîche
1 tablespoon all-purpose flour or cornstarch
1 teaspoon vanilla extract or lemon zest (for flavor)

Instructions

Step 1: Prepare the Crust

Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a mixing bowl, combine the flour, sugar, and chilled butter. Use your fingertips or a pastry cutter to mix until the mixture resembles coarse crumbs.
Add the egg yolk and mix until the dough begins to come together. Add 1-2 tablespoons of cold water if the dough feels too dry.
Press the dough evenly into the bottom of the prepared pan. Prick with a fork to prevent air bubbles.
Bake for 10-12 minutes or until lightly golden. Remove from the oven and allow to cool while preparing the filling.

Step 2: Prepare the Filling

In a large mixing bowl, beat the fromage blanc (or cream cheese) with sugar until smooth and creamy.
Add the heavy cream, vanilla extract (or lemon zest), and flour or cornstarch. Mix until fully combined.
Separate the egg yolks from the whites. Add the yolks one at a time, mixing well after each addition.
In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the cheese mixture using a spatula to maintain the airy texture.

Step 3: Assemble and Bake

Pour the filling over the prepared crust, smoothing the top with a spatula.
Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath (bain-marie) helps prevent cracks.
Bake for 45-50 minutes or until the edges are set but the center has a slight wobble.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

Step 4: Cool and Chill

Remove the cheesecake from the water bath and allow it to cool completely at room temperature.
Once cooled, refrigerate for at least 4 hours or overnight to allow the flavors to develop and the texture to set.

Step 5: Serve and Enjoy

Carefully remove the cheesecake from the springform pan.
Serve plain or garnish with fresh fruits, a light fruit glaze, or a dusting of powdered sugar.

Notes

Tip: For best results, use room temperature ingredients to achieve a smooth, lump-free filling.
Serving Suggestion: Pair with a glass of Champagne or a sweet dessert wine like Sauternes to enhance the delicate flavors.
Variation: Add a drizzle of fruit coulis or a sprinkle of crushed pistachios for an extra burst of flavor.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: French

Nutrition

Serving Size: 8 servings
Calories: 320 per serving
Fat: 20g
Carbohydrates: 28g
Protein: 7g

Keywords: French Style Cheesecake