Cheesecake
RECIPE
1 h 35 min

Crustless St. Maure Cheesecake with Graham Cracker-Style Crumble

Benjamin Vaschetti By Benjamin Vaschetti, Chef

Not your average cheesecake, these individual cheesecakes get their flavor from a buttery and smooth semi-soft goat cheese. A crunchy crumble sprinkled on top adds texture while additional bits of cheese finish them off with a creamy tang. 

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Ingredients For

  • x1
  • x2
  • x4
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    150 ml See the article
  • 150 g
  • Vanilla
    Sauces & condiments
    Tahitian Vanilla
    2 tsp See the article
  • 0.50 tsp
  • 12 tbsp
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    4 tbsp See the article
  • Sucre CANNE
    Sweet products
    Guadeloupe cane sugar
    2 tbsp See the article

Heat the oven to 120˚C. Mix the cheese, yolks, egg, crème fraîche, granulated sugar, vanilla, and salt in a food processor until combined. 

Step 1
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    Evenly divide the batter between 2 half-pint mason jars and screw on the lids. Place in a medium roasting pan and fill the pan halfway with hot water. Bake until the cheesecakes are lightly puffy and golden 40 to 45 minutes. Cool to room temperature. 

    Step 2
  • ©Brake Through Media

    Combine the flour, butter, cane sugar, and salt in a bowl and stir until the mixture forms little pebbles. Transfer to a baking sheet and bake until dry and golden, 15 to 20 minutes to 160°C. 

    Step 3
  • ©Brake Through Media

    Top the cheesecake with the crumble and add the diced cheese. Sprinkle with the cane sugar and, with a flame torch on medium, gently caramelized the sugar. 

    Step 4
  • ©Brake Through Media

    Country Bread
    Country Bread
    PDO Vallée des Baux-de-Provence Olive Oil
    PDO Vallée des Baux-de-Provence Olive Oil
    See Recipe