Gâteau Au Fromage Frais Recipe

Prepare pan

Preheat the oven to 170°C (340°F). Lightly grease a 23 cm (9-inch) springform pan and line the bottom with parchment paper.

Combine crushed biscuits, melted butter, 1 tablespoon sugar and 1 teaspoon salt in a bowl. Mix until the crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides if you like) of the prepared springform pan using the back of a spoon or a measuring cup. Chill in the fridge for 15 minutes to set while you prepare the filling.

Bake the crust for 10 minutes, then remove from oven and let cool slightly. Reduce oven temperature to 160°C (320°F) for baking the cheesecake.

Bring the fromage frais (or room-temperature cream cheese) to room temperature if it isn’t already. Place in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.

Beat the fromage frais on medium speed until smooth and lump-free, about 2–3 minutes. Scrape down the bowl as needed to ensure even texture.

Add the granulated sugar (140 g) and continue to beat until light and slightly fluffy, about 1–2 minutes more.

Mix in the vanilla seeds (or 1 tsp extract), lemon zest, and pinch of salt until incorporated.

Add the eggs one at a time, beating gently and scraping the bowl between additions. After the eggs are incorporated, add the extra yolk and mix just until blended—do not overbeat (to avoid adding too much air).

In a small bowl stir together the cornstarch and the Greek yogurt until smooth, then fold this into the cheese mixture along with the sour cream and the optional lemon juice. Mix on low speed or fold gently by hand until the batter is homogeneous and silky.

Pour the filling onto the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles. Optionally run a thin knife around the inner edge of the pan to help prevent cracking during baking.

Place the cheesecake in the oven and bake at 160°C (320°F) for 45–55 minutes, or until the edges are set and the center still slightly wobbles when the pan is shaken. If you prefer, bake the cheesecake in a water bath: wrap the springform pan base in foil and set it in a roasting pan; pour hot water into the roasting pan to come halfway up the sides of the springform before baking.

When baked, turn the oven off and crack the oven door. Let the cheesecake cool inside the oven for 1 hour (this gradual cooling reduces the chance of cracks). Then remove and let cool to room temperature on a wire rack.

Refrigerate the cooled cheesecake, still in the springform pan, for at least 6 hours or preferably overnight to set completely.

Combine the frozen mixed berries, 60 g sugar, 2 tablespoons water and 1 tablespoon lemon juice in a small saucepan over medium heat.

Cook, stirring occasionally, until the berries release their juices and begin to break down, about 6–8 minutes. Use the back of a spoon to gently mash larger berries for a saucy consistency but leave some whole berries for texture.

In a small cup, whisk the 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir the slurry into the simmering berries and cook for another 1–2 minutes until the compote thickens slightly. Remove from heat and let cool to room temperature; the compote will thicken more as it cools.

Taste and adjust sweetness or lemon if needed. Chill in the refrigerator until ready to serve.

Run a thin knife around the edge of the chilled cheesecake to loosen, then unlock and remove the springform ring. Transfer the cheesecake to a serving plate if desired.

Spoon the chilled berry compote over the top of the cheesecake, leaving a clean border if you prefer a decorative look. Alternatively serve the compote on the side.

Dust lightly with powdered sugar and garnish with fresh mint leaves if using. Slice with a hot, dry knife (wipe between slices for clean cuts).

Serve chilled. Store leftovers covered in the refrigerator for up to 3–4 days; store the compote separately if you want the crust to remain crisp.