Studded with vanilla bean flecks, this creamy, delightful Créme Fraîche Cheesecake is based on a hazelnut and graham cracker crust, stirred together with a shot of coffee, and topped with ganache.
And here’s the cheesecake. That’s what it should be called, really. ‘The Cheesecake.’ It’s so good you’ll never turn to another. So many of you asked for the recipe, and I obliged. The filling? The softest, smoothest, most dulcet, coffee crème fraîche flavoured interior that’s studded with flecks of vanilla bean. The base? A brown butter number. With toasted hazelnuts and grahams. Bittersweet dark chocolate ganache to adorn. A slight hint of flaked salt. That part’s always mandatory. I’m a firm believe that salt makes everything better (it does).
Coffee Crème Fraîche Cheesecake. It’s the kind of cheesecake you can adapt to your own liking. The shot of coffee can be switched out for another flavouring. The ganache too. I’ve always wanted to try a caramelised white chocolate top. Or even a peanut butter glaze. I’ve done the cheesecake before with poached fruit. The crust? I like it slightly thick, but that’s purely for the sake of textual contrast. If you like your crust waning in existence, use less. Whatever way you want it, however you like it. It’s all delicious.
thalia is a law student by day, blogger at butter and brioche by night and all around francophile. In her free time you’ll find her spending hours on end in her kitchen, testing recipes, baking decadent treats, exploring cookbooks and getting lost in the digital world.