French Cheesecake

Light, airy, and melt-in-your-mouth perfect, this French cheesecake is nothing like the dense New York-style version. With a forgiving recipe and room for customization, it’s a dessert that’s sure to impress without stress.

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Course: Dessert

Cuisine: French

Keyword: airy dessert, cheesecake recipe, easy cheesecake, French cheesecake, light cheesecake

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings:

Calories: 330kcal

Author: info.thekitcheen

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

Variations:

Chocolate French Cheesecake: Add 6 oz melted dark chocolate to the filling.

Lemon French Cheesecake: Double the lemon zest and add 2 tbsp lemon juice.

Berry Topped French Cheesecake: Top with a mixed berry compote.

Lavender Honey French Cheesecake: Replace sugar with honey and add lavender.

Espresso French Cheesecake: Add 2 tbsp instant espresso powder.

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