I’ve got to admit I’m not the biggest fan of cheesecake. Often it’s overly sweet and a bit too rich. But after making this cheesecake, I was sold. It’s tangy, perfectly sweet, and much smaller than the traditional Cheesecake Factory size piece, making it less of a gut bomb. It’s also quite easy to make. The key is having the ingredients at room temperature. Once your ingredients have softened, it’s easy sneezy!
Recipe: Creme Fraiche Cheesecake
Ingredients for Crust:
1 package Graham Crackers (9 whole crackers)
2 tablespoons sugar
1/4 cup melted butter
1/8 teaspoon salt
Ingredients for Cheesecake:
12 ounces cream cheese, room temperature
1/2 cup plain yogurt
1/2 cup creme fraiche
1/2 cup sugar
1 teaspoon vanilla
Directions for Crust:
Preheat oven to 300 degrees. Grease a 9 inch springform pan.
In food processor, crush the crackers until they become crumbs. Then, add melted butter, sugar and salt and continue processing until combined.
Press the mixture onto the bottom of the springform pan. Bake for 5 minutes.
Directions for Filling:
Make sure all ingredients are room temperature. Combine cream cheese, creme fraiche and yogurt. Mix on high for 1-2 minutes. Add the eggs one at a time. Add the sugar, vanilla, and salt. Mix for an additional minute.
Pour onto the baked crust. Bake for 25-35 minutes. Watch it closely around 25 minutes.
Refrigerate for at least 2 hours.
Optional: You can top with sweetened whipped cream or eat as is.