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Provençal-style cheesecake recipe

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Adjust Servings:
3 tablespoons Unsalted Butter , melted, plus more for greasing
2 cups (192 g) fine-ground Almond Flour
¼ cup (31g) all-purpose Flour
3 tablespoons packed dark Brown Sugar
One 8-ounce (227 g) package Cream Cheese , at room temperature
6 ounces (170 g) fresh Goat Cheese , at room temperature
1½ cups (345 g) Sour Cream
4 large Egg
1½ cups (300 g) Granulated Sugar
Strawberry Topping
1 pound (453 g) fresh Strawberries , hulled and quartered
3 tablespoons Honey
¼ teaspoon Vanilla Bean paste or extract

Provençal-style cheesecake recipe

  • Serves 12
  • Medium


  • Crust

  • Filling

  • Strawberry Topping





Make the Crust

Position a rack in the center of your oven and preheat the oven to 350°F. Lightly butter a 9-inch round springform pan.


Combine the melted butter, almond flour, all-purpose flour, and brown sugar in a mixing bowl and mix until moist crumbs form. Transfer the crumbly mixture to the prepared springform pan and press into the bottom and about 2 inches up the sides of the pan. Bake for 20 minutes, or until lightly browned. Allow the crust to cool completely. Leave the oven on.


Make the Filling

Put the cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until it is very smooth and fluffy, about 2 minutes. Add the goat cheese and sour cream and continue mixing until incorporated. With the mixer running, add the eggs 1 at a time, mixing thoroughly after each addition. Scrape down the bottom and sides of the bowl. Add the granulated sugar and continue to beat on medium speed until the mixture is very fluffy, about an additional 3 minutes.


Wrap the bottom of the springform pan in plastic wrap, then cut a large square of foil and wrap the outside of the pan with it, plastic wrap and all. This will keep unwanted water from creeping its way into the springform pan as it bakes in the water bath, and prevent a soggy-bottomed crust. In a medium saucepan, bring 4 cups (944 ml) water to a boil. Remove the water from the heat, and set it aside.


Transfer the filling to the prepared crust. Place the springform pan in a roasting pan large enough to hold the springform and at least 2 inches of water. Place the roasting pan in the oven and carefully pour the hot water into the roasting pan. It should reach about halfway up the sides of the springform pan.


Bake the cheesecake until the edges brown lightly and the center wobbles a little when gently touched, about 45 minutes. Remove the cheesecake from the water bath and let it cool to room temperature on a wire rack. You can chill the cheesecake at this point if you would like to serve it cold, or serve it at room temperature, which is how I prefer it. Keep the oven on for the topping.


Make the Topping

Place the berries in a 13 x 9-inch baking dish and toss them with the honey and vanilla. Bake until the strawberries are juicy and a little caramelized, about 25 minutes, stirring several times throughout. Remove the strawberries from the oven and let them cool to room temperature. If you’re serving the cheesecake cold, store the strawberries separate from the cake.


When you are ready to serve, remove the springform pan and transfer the cheesecake to a cake plate or stand. Spoon the roasted strawberries over the cheesecake. Any leftovers will keep well in the fridge for up to 1 week.


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