July 06, 2011

Une Moule à Charnière

I've been wanting to buy a pan like this for ages. I keep looking whenever I go to a large grocery store but never seem to find what I want. Finally, I gave in and ordered a "moule à charnière" or springform pan from Amazon UK. The word "charnière" means "hinge", so these are hinged pans.

La Moule à Charnière aka Springform
I got inspired to try my hand at a real cheese cake because Philadelphia cream cheese has been launched in France in regular grocery stores. This is so exciting!!!! I've been waiting for 22 years!

The catch...
It only comes in little pots of 150 grams and costs 1.69€! There are still no large blocks as we find in the US. Normally, for a real cheesecake, you need about 500 grams. For a good cheesecake with some ricotta, you need at least 350 grams. That's a little pricey.
So I should receive the pan by Saturday. Next Thursday, for my birthday, I'm going to try my hand at making a cheesecake. I will, of course, keep you posted.

If anyone has a REALLY GOOD recipe, I'd love to have it.


Food, Fun and Life in the Charente said...

Looking forward to seeing the results. Diane

The Broad said...

I have always wanted to make a proper cheesecake -- for years and years -- and still haven't done it. So good luck with yours and let us know the details! New York cheesecake is definitely the best!!

Rob-bear said...

Sorry I can't help with a good recipe. I'm sure you'll come up with something marvellous.

gasconyfarm said...

You can buy a brand of cream cheese by St Moret - Fromage à pâte fraîche, 53% MG - which works very well for cheesecakes, or any other brand of 'fromage à tartiner nature'.

I buy all my cake tins from Amazon - the French just don't seem to bake the same cakes/desserts as us!

Mark said...

I don't cook or bake or anything like that. But I certainly eat! And I'm dying to see how it turns out. m.

Shanster said...

22 years is too long to wait for cheesecake! I hope yours turns out FABULOUSLY!

Nadege said...

Or just Google Mascarpone cheese recipe and it will take to different recipe mixing mascarpone and regular cream cheese.
That recipe from Giada de Laurentis seems easy.
I can't wait to see the pictures.

Craig said...

I made a chocolate chip cheesecake a few months back which I liked (but you need to be a chocolate lover.

Dedene said...

Nadège, I never would have thought of using mascarpone in a cheese cake. What a good idea.

Craig, OMG! That chocolate cheesecake looks irresistable.

Jesse said...

Hi my dear friend,

Oh yes Philadelphia Cream cheese... so surreal in a cheesecake recipe.

I hope you get your pan soon, thanks for the comment on my site, I so excited about the Tour De France being there where you live, how lucky.....


the fly in the web said...

There's a recipe for New York cheesecake in the BBC Good Food website.
I use that, but have to adapt it using cream cheese and the local natilla, sour cream.
I couldn't find a hinged mould in the shops in France for years and then found one with a glass bottom in one of those 'end of line' shops when mooching around.

Jenny Woolf said...

I have one of those pans. And I have a tub of cream cheese that needs to be used up. I think your blog has just inspired me ! :)

Dedene said...

Hi Jenny, thanks for dropping by.
You know what they say; "strike while the cream cheese is hot."

claude said...

Non, je n'ai pas enterré le petit lérot mort. Je l'ai déposé sous la haie du voisin !

claude said...

C'est curieux ça, je n'ai pas pu mettre de com ce matin.
Je disais :
Joli moule !
Y a pas de danger que je fasse un gateau au fromager, Darling n'aime pas ça.Lui, il lui faut que des gateaux au chocolot.

Curtains In My Tree said...

Cheese cake sounds good to me

I found your blog from Boris in Ayrshire

I was caught by the words that you grew up in Portland Oregon for I have family there now and travel once a year there. I love the coast in oregon


SAM said...

I have a fantastic recipe.
3 (8oz) philly cheese
3 eggs
1 cup sugar
1 tsp vanilla essence
mix and bake in ready graham crust (you'll have to make your own)
Bake 50-55 mins 350F on top of a baking sheet.

6-8 oz sour cream
powdered sugar to taste and sieved
1 tsp vanilla essence.
Mix and pour on top when cake is cool and refrigerate

cut fresh berries on top.

Jenners said...

I'm glad that Philly cream cheese made it to France ... but sorry it is so expensive!!!