Hi everybody. I just discovered this link not long time ago. I like pastry because it’s so difficult and is so satisfying when succeed. (much more than cooking)
Finally!! After my 4th try on baking this French Poitou-Charentes cheesecake « tourteau fromager » , I have this one that is not cracked on the top. The main ingredient of this cake is a combination of normal or creamy goat cheese. It’s not too sweet, and I especially like the burnt taste.
Mine isn’t very good looking yet…the top isn’t very smooth, and as you see inside, it isn’t very uniform yet, there is a hole. Most of the time, I had a cracked top, the inside was more regular. The difficult part is the reaction between the temperature of the oven with the egg white…
Here is a recipe: https://logrerie.wordpress.com/the-recipes-in-english/sweets/cheesecake-the-french-way-tourteau-fromager-with-creamy-goat-cheese-and-an-intriguing-dark-crust/
The recipe I used: http://www.marais-poitevin-vacances.com/gastronomie/tourteau-fromager.htm
