Strawberry Rhubarb Fool Cheesecake

Strawberry Rhubarb Fool Cheesecake | ZoëBakes photo by Zoë François

This Strawberry Rhubarb Fool Cheesecake was a happy mistake. You know how they say you learn from your failures? Well, I was going for a tourteau fromage and it went wrong in a big way.

I wanted to make the classic French cheesecake that is baked in a rounded pan, is lightened with whipped egg whites and has a top crust that is burnt, black as night, and is domed. Mine came out a lovely caramel color and sank like a bowl. So, instead of feeling defeated, I used it as a bowl. I was going to just make a traditional strawberry New York cheesecake topping, but it’s almost spring and the rhubarb is popping up all over instagram, so I added a rhubarb fool as well. What started out as a mistake turned into a family favorite. There was lots of joy and praise leveled at this delicious weeble of a dessert. 

The tourteau fromage I was trying for is made with a young goat cheese, but my family preferred the version I made with a combination of cream cheese and mascarpone. I figured since I’d failed at the traditional one, it wouldn’t matter if I really took it off the rails and just developed my very own thing. It has a subtle flavor that is the perfect vessel for the tart fool and sweet strawberries.

The rhubarb fool is nothing more than roasted rhubarb folded into barely sweetened whipped cream. This simple preparation of the fruit (we all know rhubarb is a vegetable that passes as a fruit) is very British and there are many ways to make a fool, but this is the simplest and most fool proof. Oh, come on, you knew that pun was coming. The strawberry sauce is just the berries, a bit of sugar and a touch of starch to hold the juices together. 

I decorated it to look like a jester’s hat, because the whole fool theme. Actually, I realized what I had done after I took the photo, it was just a happy accident. 

Strawberry Rhubarb Fool Cheesecake | ZoëBakes photo by Zoë François

You can watch me make this Strawberry Rhubarb Fool Cheesecake in my instagram video and the recipe is below.

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Pomegranate Swirl New York Cheesecake

Pomegranate Swirl New York Cheesecake | ZoeBakes photos by Zoë François

The first cheesecake I recall eating was from Junior’s in Brooklyn. I’d go there with my grandparents and my aunts, Sylvia and Rose, when I was little. There was always a ton of food and loud conversation, but the only thing I remember clearly is the cheesecake. It was tall and smothered in impossibly red strawberries.

The last time I ate cheesecake at Junior’s was the day I bought my wedding dress at Kleinfeld’s Bridal shop, when it was still in Brooklyn and long before there was a reality TV show about it. All the women in my family piled into the fitting room and the very bossy attendant said, “I have the dress for you!” and left. She came back with a dress, I put it on and everyone started to cry. I did try on a few more, since we’d intended to make a whole day of it, but she nailed it on the first try. We left that fitting room and went to Junior’s for lunch. The cheesecake was not as great as I had remembered from when I was a kid, but it was exactly what the day called for, tradition.

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No-Bake Strawberry Cheesecake!

no bake strawberry cheesecake (8 of 4)

This is my homemade version of a 1960s dessert. The original recipe could have been found on Strawberry Jell-O package or CoolWhip containers. I thought it was brilliant, despite the fact that it was overly sweet, too stiff from the Jell-O and, if one were being picky, they may point out the slight chemical after taste. But, in its defense it was fast and very pretty. My version of no-bake strawberry cheesecake is made with nothing but fresh sweet strawberries, cream cheese, real whipped cream, and just the slightest bit of gelatin to keep it standing tall until you bite into it, then it melts in your mouth. No oven required, which makes it ideal for the sultry summer days.

Watch my video on how to make and assemble the strawberry cheesecake in my instagram highlights. Read More

Super “Light” Cheesecake with Armagnac Prunes

prune cheesecake(15 of 8)

There are many styles of cheesecake. I often go for a super dense, silky smooth, custardy cheesecake, but other times I want something a bit lighter with more of a soufflé texture. This cheesecake falls into that second camp.

There’s almost two pounds of cheese in this beauty, so to call it “light cheesecake” is a bit of a stretch, but the texture honestly is. The trick is to whip the egg whites and fold it into the batter. The cake is then baked in a dry oven, as opposed to a water bath, which means the cake soufflés as it bakes, creating a more open and airy texture. This cheesecake cracks like crazy and that’s just part of it’s rustic charm. I actually like that look, but I ended up topping it with whipped cream, so no one will be the wiser if you want something a bit more polished.

prune cheesecake(12 of 8)

I added a layer of prunes to my light cheesecake that are cooked in Armagnac and oranges to add a bit of depth to the flavor (you could also use dried cherries or apricots) and topped it with toasted almonds for a bit of texture. 

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Lemon Curd Cheesecake

www.craftsy.com/ext/ZoFranois_10284_H

I have a bunch of classes on Craftsy, including “Show-Stopping Cheesecakes!” To find any of my classes on the platform, just type Zoe Francois in to the search bar and you will find all three of my courses.

I’ve done an “Artisan Bread in Minutes” baking class based on the Master recipe from my book The New Artisan Bread in Five Minutes a Day and I created an intensive Baking and Pastry class for beginners, which will help you feel confident with all of your family recipes or those beautiful treats you see on Pinterest. I hope I will see you in one, or all of my Craftsy classes.

Show-Stopping Cheesecake with Zoë François | Craftsy(5 of 16)

In the Craftsy studio I created a Show-Stopping Cheesecakes class. It is more than just recipes (although there are plenty of those too), it is a technique class that will give you all the skills to bake any kind of cheesecake you desire.

I cover different flavors, baking methods, pan shapes and lots of toppings and sauces. Here are just a few of the cakes I make in the video class, but I look forward to hearing what you’d come up with.

Show-Stopping Cheesecake with Zoë François | Craftsy(11 of 16)

A Nutella striped cheesecake that I then top with candied hazelnuts. I’ll show you how to create the stripes and how to make the candied garnish.

Show-Stopping Cheesecake with Zoë François | Craftsy(13 of 16)

Cheesecakes can be many shapes, including this chocolate bombe. We will also enrobe it in glossy ganache and create chocolate shavings to top it all off.

Show-Stopping Cheesecake with Zoë François | Craftsy(14 of 16)

These bars are made of a bourbon flavored cheesecake and studded with blackberries and topped with sour cream.

Show-Stopping Cheesecake with Zoë François | Craftsy(15 of 16)

This terrine shaped cheesecake is made of layers of peanut butter and raspberry preserves.

Show-Stopping Cheesecake with Zoë François | Craftsy(16 of 16)

I’ll show you how to create many flavors from just a few base recipes and how to layer the flavors together.

In this post I’ve made a tangy lemon curd to add it to any cheesecake from my class or you can just spread it on your favorite toast or even a pound cake. Read More