Creme Fraiche Cheesecake Recipes

Steps:

• For crust:
• Preheat oven to 350°F. Blend all ingredients in bowl. Press mixture over bottom of 9-inch-diameter springform pan with 23/4-inch sides. Bake until golden, about 12 minutes. Transfer to rack; cool. Wrap outside of pan with 2 layers of foil. Reduce oven temperature to 325°F.
• For filling:
• Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually beat in sugar. Scrape in seeds from vanilla bean and blend 1 minute. Beat in eggs 1 at a time. Mix in crème fraîche. Transfer filling to crust. Place cheesecake in roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of springform pan.
• Bake cake until top is dry-looking and slightly puffed, about 1 hour. Turn off oven. Let cake cool in closed oven 1 hour. Remove from water bath. Refrigerate uncovered until cold, at least 6 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
• For topping:
• Preheat oven to 400°F. Place pineapple rings on large rimmed baking sheet. Boil remaining ingredients in small saucepan 3 minutes, stirring occasionally. Pour syrup over pineapple. Roast pineapple 12 minutes. Turn rings over; roast until tender and syrup thickens, turning rings every 5 minutes, about 20 minutes longer. Cool pineapple on sheet. Cut into 1/3-inch cubes; transfer pineapple and syrup to bowl. (Can be made 1 day ahead. Chill.)
• Drain pineapple, reserving syrup. Cover top of cheesecake with some pineapple; stir remainder back into syrup. Serve cake, passing remaining pineapple in syrup separately.

Steps:

• Cheesecake Preheat oven to 350°. Lightly coat an 8½ x 4½” loaf pan with nonstick spray and line with parchment paper, leaving an overhang on long sides. Using an electric mixer on high speed, beat cream cheese and sugar until light and fluffy, about 5 minutes. Add crème fraîche and scrape in vanilla seeds; discard pod. Beat until very light and fluffy, 3 minutes. Reduce speed to medium and add eggs one at a time, beating to blend between additions. Add cream and lemon juice and beat just until combined. Scrape batter into loaf pan; smooth top. Place loaf pan in a baking dish or roasting pan and add warm water to reach halfway up sides of loaf pan. Bake cheesecake until set around edges but center jiggles slightly, 45–55 minutes. Transfer pan to a wire rack and let cheesecake cool completely in pan. Cover and chill overnight. Do Ahead: Cheesecake can be made 3 days ahead. Keep chilled. Streusel And Assembly Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until slightly darkened and fragrant, 8–10 minutes; let cool, then finely chop. Melt butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns (do not let it burn), 5–8 minutes. Pour into a medium bowl; let cool slightly. Crush graham crackers in a resealable plastic bag to fine crumbs. Add to bowl with butter along with walnuts, brown sugar, and vanilla; mix with a fork until mixture resembles wet sand. Bake streusel on a rimmed baking sheet until brown, 5–8 minutes. Let cool. Heat dulce de leche in a small saucepan over medium-low heat, stirring occasionally and adding milk by the tablespoonful until pourable. Unmold cheesecake onto a cutting board; using a knife dipped in hot water, slice 1” thick. Sprinkle streusel on plates, top with cheesecake, and drizzle with dulce de leche. Do Ahead: Streusel can be made 3 days ahead. Store airtight at room temperature.

Steps:

• To make the cheesecake, heat the oven to 325 degrees. Wrap the bottom of a 9-inch springform pan with foil and place on a baking sheet.
• Using an electric mixer, beat the cream cheese and goat cheese until very smooth. Add the sugar and continue beating until no lumps remain. Beat in the crème fraîche, vanilla and pepper. Beat in the eggs one at a time, scraping down the sides of the bowl between additions, and beat until combined.
• Pour the mixture into the pan and bake for 10 minutes, then reduce the temperature to 250 degrees and bake until the cake is just set (it will still wobble a little in the middle), 45 to 60 minutes. Transfer the pan to a wire rack to cool completely.
• While the cheesecake is cooling, make the cherry topping. Pour the sugar and 2/3 cup water in a heavy-bottomed saucepan over medium heat. Cook until the sugar has dissolved and the syrup has thickened, 5 to 8 minutes. Add the cherries and balsamic vinegar and cook, stirring occasionally, until the cherries soften and release their juices, 2 to 3 minutes. Use a slotted spoon to transfer the cherries to a bowl. Continue cooking the liquid in the pan until the sauce reduces by half, about 10 minutes. Take the pan off the heat and stir the cherries and any juice from the bowl back in.
• Run a knife around the edge of the pan to loosen the cake from the pan before unmolding and serving with the cherry topping.