Best 6 Perfect French Cheesecake Recipes

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Preparing the perfect French cheesecake is an art form demanding precision and passion. Embark on a culinary journey as we unveil the secrets to crafting this decadent dessert. Discover the delicate balance between sweet and tangy, firm yet creamy texture, and the perfect harmony of ingredients that make this cheesecake truly exceptional. From selecting the finest ingredients to mastering the art of baking and chilling, we will guide you through each step to ensure you create a masterpiece that will tantalize your taste buds and impress your guests.

Check out the recipes below so you can choose the best recipe for yourself!

THE ULTIMATE CHEESECAKE



The Ultimate Cheesecake image

Bake Tyler Florence's Ultimate Cheesecake recipe from Food Network for a zesty-sweet classic topped with warm lemon blueberries.

Provided by Tyler Florence

Categories     dessert

Time 5h45m

Yield 6 to 8 servings

Number Of Ingredients 13

2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
1 pound cream cheese, two 8-ounce blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract
Warm Lemon Blueberry Topping, recipe follows
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar

Steps:

  • Preheat the oven to 325 degrees F.
  • For the Crust:
  • In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
  • Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
  • For the Filling:
  • In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
  • Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
  • Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
  • Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
  • In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

PERFECT CHEESECAKE EVERYTIME



Perfect Cheesecake Everytime image

I came up with this because I wanted simple, but elegant too. I wanted the taste of restaurant cheesecake, but something simple to prepare--because I did not want to measure the sour cream, I dumped in the whole container. I also did not want to bake for an hour, so that is where the 30 minute shut-off of the oven comes into play. I shut off the oven and do not open door for 6 hours or leave in oven all night. This will get you great reviews from friends. You also will not order cheesecake out again. If it cracks, garnish with fruit to hide the cracks.

Provided by Cheesecakemama

Categories     Desserts     Cakes     Cheesecake Recipes

Time 15h20m

Yield 8

Number Of Ingredients 10

1 ½ cups crushed graham crackers
1 teaspoon white sugar
⅛ teaspoon ground cinnamon
¼ cup chopped pecans
4 tablespoons melted butter
2 (8 ounce) packages cream cheese, softened
3 eggs
1 cup sugar
1 teaspoon vanilla extract
1 (16 ounce) container sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Whisk together the crushed graham crackers, the 1 teaspoon sugar, cinnamon, and walnuts. Stir in the butter. Press the mixture into the bottom of a 9 inch springform pan.
  • Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
  • Beat the cream cheese with the eggs on medium-low with an electric mixer until smooth. Beat in the 1 cup sugar and vanilla. Fold in the sour cream just until blended. Do not overmix; ovemixing causes the cheesecake to crack. Pour into the cooled crust.
  • Bake in the preheated oven for 30 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.

Nutrition Facts : Calories 585.3 calories, Carbohydrate 42.2 g, Cholesterol 171.6 mg, Fat 43.1 g, Fiber 0.8 g, Protein 9.8 g, SaturatedFat 24.4 g, Sodium 358.3 mg, Sugar 31 g

ULTIMATE HOMEMADE CHEESECAKE



Ultimate Homemade Cheesecake image

Why wait until you're dining out to enjoy rich, creamy cheesecake? This "ultimate homemade" recipe is the perfect finish to any meal.

Provided by Arlene Cummings

Categories     Dessert

Time 6h45m

Yield 16

Number Of Ingredients 17

1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
2 packages (8 oz each) cream cheese, softened
2 containers (8 oz each) whipped cream cheese spread, softened
1 1/4 cups sugar
2 teaspoons vanilla
2 tablespoons lemon juice
5 eggs
2 tablespoons Gold Medal™ all-purpose flour
1 pint (2 cups) sour cream
1/3 cup sugar
1/2 teaspoon vanilla
1 tablespoon lemon juice
Sliced fresh strawberries
Strawberry sundae syrup
Whipped cream

Steps:

  • Heat oven to 325°F. In small bowl, mix crust ingredients; press in bottom of ungreased 10-inch springform pan. Bake 10 minutes. Cool 3 to 5 minutes.
  • Meanwhile, in large bowl, beat both kinds of cream cheese, 1 1/4 cups sugar, 2 teaspoons vanilla and 2 tablespoons lemon juice with electric mixer on medium speed until smooth and well blended. On low speed, add eggs 1 at a time, beating well after each addition until blended. Add flour; beat until smooth.
  • Pour filling over crust. Bake 55 minutes. Cool on cooling rack 10 minutes. Meanwhile, in small bowl, mix sour cream layer ingredients.
  • Spoon and spread sour cream mixture evenly over top of cheesecake. Bake 10 minutes longer. Run knife around edge of pan to loosen cheesecake. Cool completely on cooling rack, about 2 hours. Cover; refrigerate at least 3 hours or overnight.
  • Before serving, remove side of pan. Garnish each serving with fresh strawberries and a drizzle of strawberry sundae syrup and a dollop of whipped cream. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

CLASSIC CHEESECAKE



Classic Cheesecake image

A crumbly graham cracker crust and silky cream cheese filling make this New York-style cheesecake a winner.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h

Number Of Ingredients 10

5 tablespoons unsalted butter, melted, plus room-temperature butter for pan
12 graham crackers (3-by-5 inch)
1/4 cup sugar
1/4 teaspoon coarse salt
2 1/2 pounds bar cream cheese, room temperature
1 1/2 cups sugar
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
4 large eggs
1 cup sour cream

Steps:

  • Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
  • Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
  • Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.

Nutrition Facts : Calories 542 g, Fat 38 g, Protein 10 g

PERFECT CHEESECAKE (FROM SIMPLYRECIPES, ELISE BAUER)



Perfect Cheesecake (From SimplyRecipes, Elise Bauer) image

Make and share this Perfect Cheesecake (From SimplyRecipes, Elise Bauer) recipe from Food.com.

Provided by ambartells

Categories     Cheesecake

Time 3h45m

Yield 1 slice, 16 serving(s)

Number Of Ingredients 17

1 3/4 cups graham cracker crumbs (from about 15 Graham crackers, 230g)
2 tablespoons sugar
1 pinch salt
4 1/3 tablespoons unsalted butter, melted (60g)
2 lbs cream cheese, room temperature (900 g)
1 1/3 cups granulated sugar (270 g)
1 pinch salt
2 teaspoons vanilla extract
4 large eggs
2/3 cup sour cream (160 ml)
2/3 cup heavy whipping cream (160 ml)
2 cups sour cream (475 ml)
1/3 cup powdered sugar (35 g)
1 teaspoon vanilla extract
6 ounces fresh raspberries
1/2 cup granulated sugar (100 g)
1/2 cup water (120 ml)

Steps:

  • Prepare the crust.
  • Prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. If there are any holes, water will get into the pan and ruin the crust. Repeat two more times.
  • Preheat oven to 350°F, with rack in lower third of oven. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Use your (clean) hands to stir in the melted butter. Use your hands to press down graham cracker crumbs form even layer of graham cracker crumbs.
  • Put the graham cracker crumbs in the bottom of the springform pan. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan. Be careful as you do this, as not to tear the aluminum foil. Place in the oven for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325°F.
  • Make the filling.
  • Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. place cream cheese in mixer beat until smooth.
  • Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated.
  • Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate.
  • Cook the cheesecake.
  • Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula.
  • Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.) Cook at 325°F for 1 1/2 hours.
  • Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.
  • Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.
  • Prepare sour cream topping.
  • Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake.
  • Note that this recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra, reduce the sour cream topping ingredients in half.
  • Prepare the raspberry sauce.
  • Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries. Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken. Remove from heat. Let cool.
  • Prepare the cake to serve.
  • Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan. Dorie recommends, and we've done with success, that you use a hair dryer to heat the sides of the pan to make it easier to remove. Open the springform latch and gently open the pan and lift up the sides.
  • Spread the top with the sour cream mixture. Serve plain or drizzle individual slices with raspberry sauce.

Nutrition Facts : Calories 498.9, Fat 36, SaturatedFat 20.1, Cholesterol 150.7, Sodium 298.8, Carbohydrate 39.2, Fiber 0.9, Sugar 33.5, Protein 6.7

FRENCH CHEESECAKE



French Cheesecake image

Make and share this French Cheesecake recipe from Food.com.

Provided by _Pixie_

Categories     Cheesecake

Time 45m

Yield 16 serving(s)

Number Of Ingredients 10

shortbread (prepared from another recipe)
1 lb cream cheese
1/2 lb French cheese (Soft Double Creme)
1/3 cup sugar, Granulated
1 tablespoon unbleached flour
4 large eggs, Separated
1/4 cup sour cream
1/4 cup heavy cream
1 teaspoon real vanilla extract
1 tablespoon confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, beat together the cream cheese and the double creme, then add the sugar and flour and beat until thoroughly blended.
  • Stir in the egg yolks, sour cream, heavy cream and vanilla.
  • Beat the egg whites until they are frothy, then gradually add the confectioners' sugar and beat until the whites form stiff peaks.
  • Fold the whites into the cheese mixture.
  • Pour the mixture into the prepared crust and bake for 45 minutes, or until the center is firm.
  • Cool to room temperature, then chill before serving.

Tips:

- Use high-quality cream cheese. This will ensure that your cheesecake has a smooth and creamy texture. - Make sure the cream cheese is at room temperature before you start mixing it. This will help it blend smoothly with the other ingredients. - Don't overmix the batter. Overmixing can cause the cheesecake to be dense and crumbly. - Use a springform pan to bake the cheesecake. This will make it easy to remove the cheesecake from the pan once it has cooled. - Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking. - Let the cheesecake cool completely before serving. This will help it set properly.

Conclusion:

The perfect French cheesecake is a delicious and elegant dessert that is sure to impress your guests. By following these tips, you can make a cheesecake that is both delicious and beautiful. So next time you're in the mood for a special dessert, give this recipe a try. You won't be disappointed!

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