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.
Sainte Maure de Touraine PDOx 1 See the article
Isigny Crème Fraîche & Bresse Crème Fraîche PDO150 ml See the article
Sauces & condimentsTahitian Vanilla2 tsp See the article
Charentes-Poitou Butter PDO4 tbsp See the article
Sweet productsGuadeloupe Cane Sugar2 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.
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.
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.
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.