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Crème Fraiche Cheesecake
Robert West-Corporate Chef/Culinary Specialist
Sysco Food Services of Central California
Equipment needed: 9” springform pan, heavy duty foil, heavy bottomed baking pan
For the Crust:
- 2 ½ cups toasted almonds
- ¼ cup superfine sugar
- ¼ cup butter melted
For the Filling:
- 1 ½ pound crème cheese softened
- 1 cup sugar
- 1T vanilla(can sub vanilla bean)
- 3 eggs
For the Topping:
- ½ cup crème fraiche
- 1 t sugar
Preheat oven to 350 degrees F
Crust: In a food processor grind the almonds and sugar together, stir in melted butter, cool. Using your fingers, pack the mixture into the pan and bake for about 3-4 minutes; or until edges start to brown.
Filling: In a mixer whip the cream cheese and sugar until incorporated. While mixer is on low, add eggs one at a time and keep blending until all eggs are mixed in. Add vanilla. Set aside.
While pan is cooling wrap bottom of springform pan with foil coming up the sides all the way. You might need to use 2-3 sheets.
· This is to ensure that water from the water bath does not leak into the cheesecake. The reason for the waterbath is to make sure the bottom of cheesecake does not burn.
Pour mixture into pan and using a flat spatula, spread evenly. Place in baking pan and fill pan to about half the springform pan with water. Bake in oven until slightly browned, about 1 hour.