French Cheesecake

Crust:
Shortbread *

Filling:
1 lb. cream cheese
1/2 lb. French cheese **
1/3 cup granulated sugar
1 tbsp. unbleached flour
4 lg. eggs, separated,
1/4 cup sour cream
1/4 cup heavy cream
1 tsp. real vanilla extract
1 tbsp. confectioner's sugar

Directions:

Preheat the oven to 350°F. In a large mixing bowl beat together the cream cheese and the French cheese; 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 confectioner's 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; chill before serving.

Comments from Fred Ball :

*Use any cheesecake or shortbread-type crust.

**Use the Soft Double Creme French Cheese in this recipe.

User Reviews:

What is soft double creme French cheese and where can I buy/order it?
Thank you

Submitted by Barbara Mulford on December 04, 2001

Add your review of this recipe.