French Cheesecake
Ever tried french cheesecake? It’s nothing like the dense NY-style stuff you’re used to. This french style cheesecake is light, airy and has this amazing melt-in-your-mouth texture that’ll make you wonder why you haven’t been making this all along. First time I tried it at a small bakery in Paris, I knew I needed to figure out how to make it at home. Took me a few tries but now I got it down perfect and can’t wait to share it with you.
Why You’ll Love This French Cheesecake Recipe
Making good cheesecake can be tricky. Too dense, too dry, too sweet – we’ve all been there. What makes this french cheesecake special is how forgiving it is. You don’t need to stress about water baths or surface cracks.
Last Christmas I made this for my family who are total NY cheesecake purists. They were skeptical at first but after one bite they were converted. My dad even asked for the recipe which NEVER happens.
The best part? You can customize it based on what you have. No cream cheese? Use mascarpone. Want it tangier? Add some lemon zest. It’s super adaptable.
Now let’s get to the good stuff – how to actually make this french style cheesecake.
Ingredients for French Cheesecake
For the Crust
- 1 1/2 cups graham cracker crumbs – traditional french versions use speculoos cookies but graham crackers work great
- 6 tbsp unsalted butter, melted – use good quality butter here, it really makes a difference
- 3 tbsp granulated sugar – you can reduce this if you prefer less sweetness
- Pinch of salt – enhances all the flavors
For the Filling
- 16 oz cream cheese, room temperature – must be softened or you’ll get lumps
- 3/4 cup granulated sugar – can substitute with honey for a different flavor
- 3 large eggs, separated – room temperature gives the best rise
- 1 cup heavy cream – don’t substitute with half and half, you need the fat content
- 1/4 cup all-purpose flour – helps with structure, can use cornstarch for gluten-free
- 1 tsp vanilla extract – use real extract not imitation
- Zest of one lemon – optional but adds brightness
How to Make French Cheesecake
Prepare the Crust
- Preheat oven to 350°F. Grab a 9-inch springform pan and grease it lightly.
- Mix graham cracker crumbs, melted butter, sugar and salt in a bowl until it looks like wet sand.
- Press mixture firmly into bottom of pan. Use the bottom of a measuring cup to really compact it.
- Bake for 10 mins until just starting to brown. Remove and let cool while you make the filling.
Make the Filling
- Reduce oven temp to 325°F.
- Beat cream cheese and sugar until smooth and fluffy, about 2 mins. If you see any lumps, keep beating.
- Add egg yolks one at a time, mixing well after each.
- Mix in flour, then slowly add heavy cream and vanilla. The batter should look smooth and kinda pourable.
- In a separate bowl, whip egg whites until stiff peaks form. This is what makes french cheesecake lighter than regular cheesecake.
- Gently fold egg whites into cream cheese mixture. Don’t overmix – you want to keep all that air in there.
- Pour into prepared crust and smooth the top.
Baking
- Bake for 45-50 mins until edges are set but center still has slight jiggle when pan is moved.
- Turn off oven, crack door open, and let cheesecake cool in oven for 1 hour. This prevents cracking.
- Remove from oven, run knife around edge, and cool completely before refrigerating at least 4 hours or overnight.
Variations of French Cheesecake
Chocolate French Cheesecake
Add 6 oz melted dark chocolate to the filling before folding in egg whites. Seriously decadent.
Lemon French Cheesecake
Double the lemon zest and add 2 tbsp lemon juice. Perfect for summer.
Berry Topped French Cheesecake
Make a quick compote with 2 cups mixed berries, 1/4 cup sugar and 1 tbsp lemon juice. Simmer 5 mins, cool, then spoon over chilled cheesecake.
Lavender Honey French Cheesecake
Replace sugar with 2/3 cup honey and add 1 tsp dried culinary lavender. Very french and super elegant.
Espresso French Cheesecake
Add 2 tbsp instant espresso powder dissolved in 1 tbsp hot water. Perfect for coffee lovers.
French Cheesecake
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer (optional)
- Measuring cups and spoons
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- 3 tbsp granulated sugar
- Pinch of salt
For the Filling:
- 16 oz cream cheese room temperature
- 3/4 cup granulated sugar
- 3 large eggs separated
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- Zest of one lemon optional
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press mixture into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
- Lower oven temperature to 325°F (163°C).
- Beat cream cheese and sugar until smooth. Add egg yolks one at a time, mixing well.
- Mix in flour, then add heavy cream and vanilla.
- Whip egg whites to stiff peaks and gently fold into the mixture.
- Pour the batter into the prepared crust. Smooth the top and bake for 45-50 minutes.
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- Once cooled, run a knife around the edge and refrigerate for at least 4 hours or overnight.
Notes
Nutrition
FAQ About French Cheesecake
What is the difference between French cheesecake and regular cheesecake?
French cheesecake is lighter and fluffier than American versions. It typically incorporates whipped egg whites or whipped cream folded into the batter, which creates that airy texture. Regular American cheesecake, especially NY style, is dense and creamy. French versions also tend to use less sugar and sometimes incorporate flour for structure.
What is cheesecake called in France?
In France, cheesecake is often called “Gâteau au Fromage” which literally means “cheese cake.” You might also see it called “Tarte au Fromage Blanc” which uses fromage blanc instead of cream cheese for a lighter texture.
What is a French dessert similar to cheesecake?
The closest traditional French dessert to cheesecake is probably “Tarte au Fromage Blanc” which uses fromage blanc (similar to Greek yogurt) instead of cream cheese. There’s also “Gâteau de Fromage Blanc d’Alsace” from eastern France that’s very similar but lighter than American cheesecake.
What is the difference between NY cheesecake and Basque?
NY cheesecake is dense, smooth, and creamy with a graham cracker crust and pale appearance. Basque cheesecake (which has French influences) has no crust, is baked at high heat to create a burnt, caramelized exterior while keeping a creamy, almost underdone center. NY is about precision while Basque embraces rustic imperfection.
Why is Basque cheesecake so popular?
Basque cheesecake has blown up because it’s basically foolproof. The burnt top is supposed to happen, so you can’t mess it up. The contrast between the caramelized exterior and custardy center creates amazing flavor complexity. Plus it doesn’t need a crust and doesn’t crack – solving the two biggest cheesecake problems. It’s also super photogenic with that dark top against the creamy center.
Making This French Cheesecake Your Own
I’ve been making this french style cheesecake for years now. Started after that trip to Paris and it’s become my go-to dessert for impressing guests without stressing myself out.
What I love most is how it walks the line between rich and light. It’s substantial enough to feel indulgent but won’t weigh you down like some desserts. My neighbor once described it as “clouds of cheesecake” which is exactly what we’re going for.
Don’t be afraid to experiment with your own twists. The base recipe is solid but flexible. Maybe you’ll create your family’s new favorite dessert tradition. And if you do try this fluffy french cheesecake recipe, let me know how it turns out!