The 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…
As 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.
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.
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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!