Are you craving a creamy, dreamy dessert that’s surprisingly easy to make? Then look no further! This fluffy French cheesecake recipe is the perfect answer. Forget complicated techniques and hours in the kitchen; this recipe delivers a light, airy cheesecake with a subtly tangy flavor that will impress even the most discerning dessert lover. It’s the perfect ending to any meal, a delightful treat for a special occasion, or even a simple yet satisfying pick-me-up on a busy weeknight. This recipe is a perfect blend of easy recipes and delicious dishes, making homemade cooking a breeze.
Ingredients:
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For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
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For the Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 large eggs
- 1 cup heavy cream
Instructions:
Make the Crust:
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely.
Prepare the Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. This is easiest with an electric mixer.
- Beat in the flour, vanilla extract, and salt until just combined.
- Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
- Gently fold in the heavy cream until just combined. Don't overmix; you want to maintain some airiness in the batter.
Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath, which helps prevent cracking).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for another hour. This slow cooling prevents cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
Serving Suggestions:
This fluffy French cheesecake is delicious on its own, but you can also enhance it with fresh berries, a drizzle of chocolate sauce, or a dollop of whipped cream. It’s a versatile dessert that caters to various tastes and preferences, making it a perfect choice for quick dinner ideas or a special occasion.
Tips and Variations:
- For a richer flavor, use full-fat cream cheese.
- If you don't have graham cracker crumbs, you can use digestive biscuits or even crushed shortbread cookies.
- For a different twist, add a swirl of lemon curd or raspberry jam to the filling before baking.
- To make it a vegan cheesecake, substitute the cream cheese and heavy cream with vegan alternatives. You'll also need to adjust the baking time accordingly.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350
- Fat: Approximately 25g
- Protein: Approximately 6g
- Carbohydrates: Approximately 25g
This fluffy French cheesecake recipe is a testament to the fact that healthy meals and delicious dishes don't have to be mutually exclusive. It’s a relatively healthy dessert option that prioritizes quality ingredients and straightforward techniques. Enjoy!