This week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen is a simple, crustless cheesecake recipe, named for David’s Paris friend, Dee, who moved there from New York in 1959 and learned to make this cheesecake with the ingredients that were available because she missed it so much.
In France, until quite recently, cream cheese wasn’t really “a thing” so Dee substituted what she could find (Kiri smooth spreadable cheese for the Philly and fromage blanc for the sour cream) and David’s recipe, thus, calls for fromage blanc which, ironically isn’t easy to find on this side of the pond. Instead, I used smooth cottage cheese and sour cream – the mixture comes together very easily – probably the most challenging thing is to tightly wrap the tins in foil in case of leakage (I did not have any at all).
This takes quite a long time to bake – my small ones baked for close to 60 minutes then they sit in the oven for around an hour (so don’t make them when you’re preparing a dinner party as the oven will be off limits for a long time!).
Whoah – what’s the weird shape? Well, I made 1/4 of the recipe in 2 small 4 1/2-inch springform pans and I guess it was just a tad too much mixture because it rose very high in the oven then settled in this ugly fashion once it cooled…Hey, at least it didn’t crack!
Fortunately, there are berries…
This was one delicious cheesecake (well, two actually!) and each small cheesecake was really enough for 2 people so it you are making the full recipe, know that it will likely make a huge cake big enough to feed more than the 10 people the recipe suggests it does. I will be making this again, for sure because it’s so easy and, I imagine when baked in the correct sized pan (or with less mixture in a smaller pan), absolutely gorgeous!
Get the recipe for David Lebovitz’s Dee’s Fabulous Cheesecake on page 185 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.
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