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Artisan French Style Cheese cake

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Adjust Servings:
4 whole eggs
500 grams cream cheese philadelphia cream cheese works well
200 grams caster sugar
250 ml pure cream heavy whipping cream
0.5 tablespoon plain flour
2 tablespoons cointreau you can use flavouring of your choice
1 tablespoon orange peel 1 tablespoon of grated orange peels

Artisan French Style Cheese cake

  • Cake
  • Dairy
  • flour
  • oranges
    • 1h15mn
    • Serves 6
    • Easy




    This is my take on how to make a nice and fluffy crustless baked cheesecake. This cheesecake has a light texture and is flavoured with French orange liqueur Cointreau. if you are looking for an easy cheesecake recipe then you should definitely try that one. for this recipe you will need to use a food processor or stand mixer, as doing it by hand will be pretty hard using a whisk. For the cookware a high edge spring form a stand mixer or food processor and some parchment paper is all you needed.


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    Prepare your ingredients

    Measure the sugar, cream, flour and orange liqueur. grate the orange peel, beat the 4 eggs on a bowl, and cut your cream cheese in small blocks.
    coat a spring form (cake tin) with butter then cover the inside of the tin with a sheet of parchment paper ( as shown in the video)


    Make the cheesecake batter using the food processor or stand mixer

    Put all of the cream cheese in the bowl of either a food processor or a stand mixer.
    process the cream cheese until soft.
    add all of the eggs in and process again until you get a creamy paste like consistency.
    when done, add the rest of the ingredients in the mixer bowl(cream, flour, sugar, liqueur and grated orange peels) and process again for a 1 minute or more until all the ingredients are well incorporated together and form a smooth and creamy mass.


    Pour the cheesecake mix in the cake tin and bake

    Pour now the cheesecake mix out of the mixer bowl into your cake tin ( or whatever dish you use) .
    Place you cake tin on the middle tray of a preheated oven at 200 degrees celsius ( 392 f) and bake for 50 minutes.
    when baked leave out to cool for 30 minutes minimum before serving.
    that cheesecake can be eaten warm or cold.


    Host and author on The French Cooking Academy.

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