Creme Fraiche Cheesecakes
- 1 1/2 cups toasted walnuts
- 1/4 cup sugar
- 1/4 cup butter, melted
- 1 pound cream cheese, softened
- 1/2 cup plus 2 tablespoons sugar
- 1/2 vanilla bean, split and scraped
- 2 eggs
- 1/4 cup heavy cream
- 1/2 cup creme fraiche
- 1 tablespoon sugar
- 1/8 teaspoon vanilla
Preheat the oven to 375 degrees F.
To make the crust: In a food processor grind the walnuts and sugar together. Stir in the melted butter, cover and refrigerate for at least 1 hour, and up to 4 days. Using your fingers pack 1 1/2 teaspoons of mixture into small rings or collars 1 1/2 inches in diameter by 2 inches high. Bake for 7 minutes. Let cool slightly before adding filling.
Reduce the oven temperature to 300 degrees F.
To make the filling: In an electric mixer, with a whip attachment cream the cream cheese. Mix in the remaining ingredients in order. Pour into baked crust lined collars filling to about 3/8 inch from the top. Bake for 15 to 18 minutes, or until slightly puffed and barely shimmying in the center. Remove from oven and let cool a few minutes if puffed to make room for the creme fraiche topping.
To make the topping: Blend all ingredients and place 1 tablespoon on top of the each mini cheesecake. With a small off-set spatula or a teaspoon, ease the topping to coat evenly. It will level itself out during baking. Bake at 300 degrees F for 5 minutes. Cool to room temperature, then cover and chill at least 4 hours or up to 2 days. To serve, warm the rings and slip the cheesecakes out of them.
Recipe courtesy of Gale Gand
Granny Smith Apples and Ginger Bread Pudding with Vanilla Bean Creme Anglaise and Creme Fraiche Whipped Cream
Recipe courtesy of Bobby Flay
Recipe courtesy of Geoffrey Zakarian