French Fridays: French cheesecake (tourteau fromager) from My Paris Kitchen

Strawberries on top of David Lebovitz French Cheesecake on eatlivetravelwrite.comThe recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen is a baked cheesecake made with goat’s cheese and sour cream, known in France as a “tourteau”. I’ve made this before when we were cooking from Around my French Table and I remember it being delicious (though some of my guests thought it was a little goat-y!) so I was interested to make it again. This time, though, I didn’t need a whole “serves 10-12” cheesecake so I literally scaled down the recipe to make ONE 4-inch cheesecake (love my mini springform pans!).

The top of the cheesecake is meant to be charred (often in France, you’ll see ones that are nearly black) but the inside is light and fluffy and beautifully white. The pastry is a simple short sweet crust. The filling is goat cheese (I used Chavroux which I find has a milder flavour than some other soft goat cheeses), sour cream, eggs (separated and the whites beaten til fluffy), vanilla, a tiny bit of flour and some rum (I didn’t use). Pretty easy to make…

Mine *looked* ok from the top…

David Lebovitz French Cheesecake on eatlivetravelwrite.comBut it rose strangely and settled kind of like a mushroom…. Hmmm…

SIde view of David Lebovitz French Cheesecake on eatlivetravelwrite.comWhen in doubt, cover in fruit…  The first fresh Ontario strawberries!

Mini version of David Lebovitz French Cheesecake on eatlivetravelwrite.comAnd share with your neighbours…

Strawberry garnish on David Lebovitz French Cheesecake on eatlivetravelwrite.comAs you can see, the strange rising left some pockets of air inside the cheesecake but it didn’t affect the taste. This was so good – the actual cheesecake itself is not super sweet so the strawberries were a nice touch.

Side view of David Lebovitz French Cheesecake on

I need to remember this one because it’s one baked cheesecake that I seem to be able to manage ok (and it’s meant to be kinda ugly on the top, so, bonus!).

Get the recipe for David Lebovitz’s French Cheesecake on p 302 of My Paris Kitchen.


Buy My Paris Kitchen on Amazon (this link should bring you to the Amazon store closest to you) Or for free worldwide shipping, buy from The Book Depository then join us over on Cook the Book Fridays!

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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.


MY BOOK! In the French kitchen with kids releases July 31, 2018! Click here for pre-order details!

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9 thoughts on “French Fridays: French cheesecake (tourteau fromager) from My Paris Kitchen”

  1. It’s amazing how the top looks burnt however doesn’t taste burnt!
    I love how yours turned out, I find the different shades of brown really pretty on the top 🙂

  2. Yes, I love it when things are supposed to look off. Because, that, I can manage 🙂
    I’ve missed reading about Mardi’s minis, so was happy to have one this week!
    Seriously, I don’t remember this from AMFT. I am going to have to look it up to see what I thought way back then!

  3. Tourteau fromager was the first recipe I made from Dorie’s Around My French Table. I don’t think I had even asked to join FFWD yet. As I remember, it was really cheesy. Although this wasn’t the week to make this recipe, it would have been wasted, I am anxious to try it. The mini-springforms appeal to me especially the 5″ size. Your cookbook seems off to a great start. Congratulations. I have another friend who is a novelist and has just received a hardbound copy of her novel from her British publisher. She is beyond excited. I am enjoying watching the excitement of you two talented authors as these books appear in the stores. It’s a big deal and so much work to get to this part.

  4. Heehee, I love the “meant to be ugly on top” bonus! Looks great, Mardi, and I always love your minified versions! I gave half of mine away as it was too dangerous to keep in the house, and doing a smaller size would’ve solved that problem for me.

    As always, yours looks amazing!

  5. I’m impressed at your minifying skills! I made the whole recipe, left half with my parents (who enjoyed it over several days) and shared the other half with some neighbours. So good!


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