Is there anything more tantalizing than a cheesecake? Rich and mild, smooth and creamy, cheesecake delights us in more ways than we can describe. Sometimes, we ponder over the ingredients–cream cheese, cream, eggs and sugar, among others–and wonder how it all comes together. And yet, there are so many possible variations in the ingredients themselves. Our European bakery shows you why crème fraîche is the most important ingredient in our delicious cheesecakes.
What is Crème Fraîche?
In short, crème fraîche is cultured cream. Add a little cultured buttermilk to cream and allow it to sit covered at room temperature for a couple of days. All of the goodness in the world sits in that culture. In time, the cream will thicken into a richer, smooth consistency. This is how Chef Roy makes crème fraîche for the cheesecakes at our Draper café. Crème fraîche is made in much the same way that you might culture yogurt or sour cream. And yet, crème fraîche retains much of the original sweetness of the milk.
What Makes Crème Fraîche Better?
Therein lies the difference between crème fraîche and other, tart alternatives. And, it perfectly describes our preference for this ingredient over the typical sour cream. Chef Roy says that crème fraîche is sweeter, but it is also smoother. It makes for a cheesecake that is amazingly velvety, without any of the structural inconsistencies you might find in a traditional New York cheesecake. At our European bakery, we currently offer our standard crème fraîche cheesecake, and our luscious sweet potato cheesecake with cranberry compote.
A little culture is always a good thing. And at Bake 360, we strive to provide our customers with the best dishes, made from ingredients of the highest quality by our expert chefs. When you come to our Draper café, be sure to take an opportunity to taste our crème fraîche cheesecakes. They are little round pieces of heaven.