NEW Président Professionnel Cream Cheese has arrived!

To provide the best cream cheese possible to commercial kitchens, Lactalis Foodservice has looked back to its heritage in Normandy, France.

Président is France’s #1 cheese brand*, having been on the market for more than 40 years. Its cream cheese is a high quality, versatile product, with an ability to blend perfectly into a broad range of baking and culinary applications – ideal for sweet and savoury cooking, thickening sauces or the creation of cream cheese frosting. Despite the French connection, Président Cream Cheese is proudly produced in Australia using 100% high quality Australian dairy.

Cream cheese has its origins in the French cheese Neufchatel, which is considered one of France’s oldest cheeses born in the Nefuchatel-en-Bray village of Normandy.

Incorporating high quality cream and pasteurised milk, cream cheese is higher in fat, which provides a highly versatile subtle tasting cheese that is ideal for incorporation in a broad range of culinary applications.

Président Professionnel Cream Cheese has been specifically developed to bake stable, with an optimal performance in baking and stability that leads to a rich, creamy texture and reduced cracking in baking creations.

Président Professionnel Cream Cheese is now available in 6x2kg and 2x10kg formats.

Try it for yourself!

Baked Cheesecake Recipe 

Ingredients:
Base
150g crushed biscuits such as Arrowroot
100g unsalted butter (melted)

Filling
500g Président Professionnel Cream Cheese
163g sugar
175g cream
4 eggs (size 700g pack)
10ml lemon juice

Method

1. Pre-heat oven to 180 deg C
2. Combine biscuits and butter and form into the bottom of a spring form pan
3. Bake the biscuit base for 10 minutes and then remove from oven and let it cool down to room temperature
4. Turn the oven down to 150 deg C
5. Cream the cream cheese in a benchtop mixer until smooth
6. Slowly add the sugar to the cream cheese until fully incorporated
7. Slowly add the cream to the cream cheese mix until smooth
8. Mix in one egg at a time and only mix until the eggs are incorporated
9. Mix in lemon juice
10. Pour filling to spring form pan
11. Bake the cheesecake for 45 minutes at 150 deg C
12. Turn the oven off and rest the cheesecake in the oven for 30 minutes
13. Slightly open the oven door and rest the cheesecake for a further 30 minutes

Top with your favourite berries and serve.

*IRI Sales Value Total Fixed Weight Cheese MAT Jan 3, 2021