Cheesecake can be traced as far back as ancient Greece. The physician Aegimus wrote a book about making cheesecakes. The modern dessert version of cheesecake came about in the 18th century when eggs replaced yeast in the recipe. Today, there are many different varieties, all delicious.
Here is our recipe for soft cheeses and making your own Fromage Frais.
Preheat oven to 160 °C
Line two 15 cm cheesecake pans with removable bottoms with parchment or baking paper.
- 1/4 cup digetive biscuit crumbs
- 1/4 cup ground hazelnuts
- 2 Tbsp melted butter
- 750 g Fromage Frais
- 1 cup granulated sugar
- 1 Tbsp corn starch
- 3 eggs
- 1 lemon, grated zest and juice
- Combine biscuit crumbs, hazelnuts and butter to form a crumbly mass.
- Press mixture into bottom of prepared cheesecake pan. Set aside
- In a bowl, using a spoon or electric mixer on low, beat Fromage Frais for 1 minute to soften.
- Add sugar and corn starch and beat until blended. Do not overbeat the cheese at any stage, or it will become greasy.
- Add eggs, one at a time, beating well after each addition, scrapping down the side of the bowl often. Blend in lemon zest and juice.
- Pour cheese mixture over crust.
- Bake in preheated oven for 1 ½ hours or until slightly puffed around the edge but still moist in the centre.
- Let it cool in a pan on a wire rack.
- Cover and refrigerate for several hours or overnight until well chilled.
Unmould cheesecake, remove parchment and garnish with fresh berries, berry coulis, or chocolate if desired.