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One reason to experiment with non-cream cheeses in cheesecakes is to experience the different textures and subtle changes in flavor that they introduce to the basic dessert. If nothing else, you'll develop a new appreciation for the classic, but if you try enough variations, the odds are good that you'll come across at least one that you'll like. This cheesecake, photographed by Foodie Universe, is made with fromage blanc and it is from Boule Bakery in Los Angeles. Fromage blanc is a thick, yogurt-like cheese (similar to quark) with a unique and somewhat mild flavor. It is relatively low in fat compared to many cheeses with similar textures and can be used as a dessert topping, as well as an ingredient in other recipes.
The Foodie Universe blog specializes in Los Angeles-based restaurant reviews and described the cake as being "nearly fluffy" in what might have been a surprising, yet welcome, contrast from the heavy and dense New York-style of cheesecake that so many bakeries seem to want to serve.
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11-01-2006 @3:41PM mike said... Boule is definitely a great occasional treat - though it is out in the middle of nowhere on La Cienega and service can be a bit snooty at times.
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11-01-2006 @5:44PM Cindy said... I would love to see a recipe for this but I don't suppose Boule will provide?
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11-01-2006 @8:38PM Nicole Weston said... Probably not. But maybe if the owners read Slashfood we'll get lucky!
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11-02-2006 @10:58AM susan said... I also would like the recipe. Would that be possible? I promise that when I am in the area I will go there and buy something!
Thanks.
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11-06-2006 @1:22PM Foodie Universe said... Hi,
Thanks for the compliment on my photography and the mention of my site! However, please keep in mind that all of my photographs are copyrighted. I will allow you to keep this image up, but in the future, please ask my permission before using any images from my site. You can find my contact information in the sidebar of my website.
Thanks,
Foodie Universe
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5-01-2007 @5:57PM Grignote et Barbotine said... In France, majority of people cook the cheese cake with fromage blanc. Indeed it was difficult until now to find cream cheeses.
Moreover we call cheesecake our cake cooked with soft white cheese
But what is certain it is that we deplore it because we like truth cheesecake
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