Gâteau Au Fromage Frais Recipe

Prepare pan and crumbs

Preheat the oven to 170°C (335°F). Grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment. Place the digestive biscuits in a food processor and pulse to fine crumbs (or place in a zip-top bag and crush with a rolling pin).

Combine the crumbs, 2 tsp granulated sugar and a pinch of salt in a bowl. Stir in the melted butter until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly over the bottom (and slightly up the sides if desired) of the prepared springform pan using the bottom of a flat measuring cup or glass. Bake for 8–10 minutes until set and fragrant. Remove from oven and allow to cool while preparing the filling. Reduce oven temperature to 160°C (320°F).

Bring dairy to room temperature

Take the fromage blanc/fromage frais and cream cheese out of the refrigerator at least 30 minutes before mixing so they come close to room temperature — this prevents lumps.

In the bowl of a stand mixer fitted with the paddle (or using a large mixing bowl and electric beaters), add the fromage blanc, softened cream cheese and 3 tbs granulated sugar. Beat on low to medium speed until smooth and homogenous, scraping down the bowl once or twice (about 2–3 minutes).

Add the vanilla seeds (or 1 tsp extract), lemon zest, 1/2 tsp salt and 1 tsp cornstarch. Mix briefly to combine. Add eggs one at a time, mixing on low speed just until each is incorporated — avoid overbeating to reduce air in the batter.

With the mixer on low, slowly pour in the heavy cream and mix until the batter is smooth and slightly thickened (about 30–45 seconds). Do not overmix.

Pour the filling over the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles. If you have a thermometer, target an internal cake oven temperature near 150–155°C around the cake area — oven is set to 160°C.

Bake in the preheated 160°C (320°F) oven for 45–55 minutes. The edges should be set and lightly golden while the center will still have a slight wobble (like jello). To reduce cracking, avoid opening the oven during the early bake.

Turn the oven off, prop the oven door open with a wooden spoon and leave the cheesecake inside to cool slowly for 45 minutes. Then remove from oven and cool completely at room temperature for 1 hour. Refrigerate (uncovered) for at least 4 hours, preferably overnight, to fully set.

While the cheesecake chills, prepare the compote. In a small saucepan combine the mixed berries, 3 tbs granulated sugar, 2 tbs water and 1 tbs lemon juice.

Heat over medium, stirring occasionally until the mixture simmers and the berries begin to break down (about 6–8 minutes). If you prefer a thicker compote, mix 1 tsp cornstarch with 1 tsp cold water to make a slurry and stir it into the simmering berries. Cook 1–2 minutes more until slightly thickened.

Taste and adjust sweetness or lemon as needed. Remove from heat and let cool to room temperature; the compote will thicken further as it cools. Refrigerate until ready to serve.

Run a thin knife around the edge of the chilled cheesecake to loosen it from the pan, then release the springform sides. Transfer the cake to a serving plate if desired.

Spoon the chilled berry compote over the center of the cheesecake, leaving a bit of the rim exposed, or serve the compote alongside so guests can add their own. Dust lightly with powdered sugar and garnish with fresh mint leaves if using.

Slice the cheesecake with a hot, clean knife (dip in hot water and wipe dry between slices for neat cuts). Serve chilled. Store any leftovers covered in the refrigerator for up to 3–4 days; keep compote in a separate airtight container.