Anne Willan

Tourteau Fromager

Cream Cheese Cake in Pastry

Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

The name of this cheesecake comes from ‘tourte’ or tart, but a tourteau rises so much in the oven it is almost spherical, with a characteristic thick black crust. In Poitou tourteau is made with fresh goat cheese, which gives an extra bite to the flavour.

Ingredients

15 g melted butter

Method

Thoroughly butter the bowl. Make the pastry* and chill 30 minutes. Roll out the dough and line the bowl, trimming off the excess. Chill it. Set the oven at hot (200°C/400°F).

Make the filling: mix the butter and cheese and purée in a blender or food processor until very smooth. Put the eggs and the sugar in a bowl over a pan of hot water and whisk until very light and the mixture forms