Snack · American
Baked Lemon Cheesecake with Fromage Blanc
A creamy individual cheesecake combining cream cheese and fromage blanc. Lemon adds a bright note; this baked version has no cookie crust and is sliced once cooled.
- per serving
- 247 kcal
- Protein
- 19 g
- Total time
- 5 h 45 min
- Makes
- 1 serving
- High protein
- Low carb
- Vegetarian
Instructions
Preheat the oven to 150 °C (300 °F), conventional. Fully line a small mold or ramekin 10 cm across, 4 cm deep and holding at least 300 ml with parchment paper. There is no cookie base and no fat for greasing.
Soften the 35 g of plain cream cheese with the 8 g of sugar by pressing it with a spatula. Add the 130 g of fromage blanc and smooth it out, then stir in the 12 g of lemon juice and 1 g of vanilla extract.
Beat an egg, then weigh 50 g without shell. Add it to the mixture in two additions, slowly, without whipping: it should stay creamy with little air. Pour all the mixture into the mold.
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