Alsatian Cheese cake (Käsküeche)
The Käsküeche is a traditional Alsatian recipe. It owes its reputation to its light and fluffy texture, which is far less sweet than the English or American versions of cheesecake. Give it a try, you won't regret it !
For the dough :
250g of flour
100g of butter
10g of vanilla sugar
5cl of milk
For the filling :
500g of cottage cheese
10cl of liquid cream
40g of flour or cornflour 80g of sugar 2 packets of vanilla sugar
For the dough
Sand the flour and sugar with the diced smooth butter to obtain a crumble.
Gradually pour the milk and stir the mixture. Make sure your dough is homogeneous and does not stick. If it's the case, then add a little bit of flour.
Roll out the dough with a rolling pin and put it in a deep cake tin that has been buttered beforehand. The dough must rise up well on the edges of the tin for the cake to be thick enough.
Pre-cook the dough, covering it with baking paper and cooking weights to prevent it from swelling. You can also use rice instead of cooking weights.
Bake in the oven at 180°C for 10 to 12 minutes.
Remove from the oven and cool.
For the filling
Separate the egg whites and yolks and beat the whites to snow.
On the side, whisk the cottage cheese with the egg yolks.
Add the liquid cream, the cornflour, the sugar, and vanilla sugar, and stir.
Gradually incorporate the egg whites with a wooden spoon into the cottage cheese.
Pour the mixture over the dough and bake at 180° for about 40min.
Serve cold with red fruits and/or coulis if you have a sweet tooth!