A very European cheesecake - baked cheesecake with lemon and sultanas

A very European cheesecake. Baked cheesecake flavoured with lemon zest

Polish sernik combined with a French gateau au fromage

A combination of 2 of my favourite baked cheesecake recipes. A Polish sernik cheesecake (usually made with twarog cheese) and a French gateau au fromage version made with fromage blanc and creme fraiche. 

A recipe to combine my Polish heritage and chosen home country of France - a very European cheesecake. Like a lot of my cooking, my recipes are influenced by my family background, my travels and my local community. 

The cheesecake base is an enriched sweetened dough, made with egg, butter and sour cream rather than the usual biscuit crumb base. This type of base is more traditionally used in a Polish sernik/cheesecake.  

I flavoured the fromage blanc and creme fraiche cheesecake filling with lemon zest, but feel free to add your own flavourings. Vanilla, salted caramel, fresh berries and chocolate are all good additions to this simple recipe. 

A light, fresh tasting dessert recipe. Perfect for summer days. Happy cooking, bon appetit and smacznego! 

A very European cheesecake - baked cheesecake with lemon and sultanas

ingredients:

for the cheesecake base

1.5 cups plain flour 
1/3 cup sugar
1 tsp baking powder
1/4 cup unsalted butter, chilled
1 egg
1/4 cup creme fraiche/sour cream
1 pinch salt

for the cheesecake filling

500g fromage blanc
250ml creme fraiche
150g sugar
2 tbsp plain flour
3 eggs
zest of 2 lemons
1/2 cup sultanas (optional) 
1 pinch salt

method: 

preheat the oven to 180c/gas 4

grease and line a 23cm cake tin (ideally with a removable base). 

to make the cheesecake base mix together the flour, sugar, baking powder and salt until it resembles breadcrumbs (or pulse in a food processor)

add the egg and creme fraiche and mix until the dough comes together

press the dough into the base of the prepared cake tin then bake for 10 minutes

remove the cheesecake base from the oven and allow to cool 

to make the cheesecake filling add all the ingredients together and whisk well for a few minutes

pour the filling onto the cheesecake base and bake for 40-45 minutes. The filling should still have a slight wobble but be mostly dry to the touch. It will continue to firm up as it cools.

leave the cheesecake to cool completely in the tin (5-6 hours or overnight is best) before serving the cheesecake in slices. 


cooking hints and tips: 

• haven't got measuring cups? Use this cup to gram converter
• if you can't find fromage blanc then a thick natural/Greek style yogurt would be a good substitute

Say bonjour & visit us at De Tout Coeur Limousin. Creative & well being retreats, holidays & workshops in the heart of rural Limousin, France

As recommended in The Guardian
Thanks for stopping by. You can say bonjour and connect with us on Facebook, Twitter, Instagram & Bloglovin too and sign up to our newsletter here. We look forward to welcoming you soon at De Tout Coeur Limousin.  
What's on at De Tout Coeur Limousin? 

singing retreat holidays in rural France at De Tout Coeur Limousin

Join us for our upcoming singing and meditation retreats here at De Tout Coeur Limousin

yoga and singing retreats in France

creative wellbeing retreat at De Tout Coeur Limousin 3-6 September 2019

creative mondays