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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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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Dessert
Cuisine: French
Calories: 330
Ingredients Equipment Method Notes

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

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer (optional)
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. 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.
  3. Lower oven temperature to 325°F (163°C).
  4. Beat cream cheese and sugar until smooth. Add egg yolks one at a time, mixing well.
  5. Mix in flour, then add heavy cream and vanilla.
  6. Whip egg whites to stiff peaks and gently fold into the mixture.
  7. Pour the batter into the prepared crust. Smooth the top and bake for 45-50 minutes.
  8. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
  9. 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.