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Alsatian Cheese cake (Käsküeche)
Alsatian Cheese cake (Käsküeche)
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A French cheese cake from the region Alsace where the cake is called käsküeche. The bottom is made like a pie bottom and not like the usual cheese cake bottom with biscuits crumbles. It is big, fluffy, and less sweet than the American or English versions. You can add some citron peel in the cake to have a different taste.

Ingredient List for 10 servings:
Button Pie crust
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200 gr Flour
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60 gr Butter
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1 pinch Salt
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7 gr Vanilla sugar
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100 ml Milk
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1 Egg
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1 pinch Baking powder
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25 gr Sugar

Button Filling
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3 Egg yellows
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3 Egg whites
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1 tablespoon Flour
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500 gr Cream cheese
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1 tablespoon Vanilla sugar
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50 ml Whipping cream
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1 tabslespoon Icing sugar
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100 gr Sugar

Oven temperature:
210 degrees Celsius
Instructions:
Button Pie crust
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Cut the butter in cubes and pour it in a bowl. Add the flower, sugar, vanilla sugar, egg, salt and milk and mix it all well to a pie dough.
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Place the dough in the fridge for thirty minutes.

Button Filling
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Preheat the oven at 210 degrees Celsius.
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Take out the pie dough from the fridge, roll it out and cover the bottom and edges of a pie form approx twenty six centimeter in diameter. Pick the bottom several times with a fork.
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In a bowl stir together the vanilla sugar together with the whip cream.
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Add the egg yellows, cream cheese, flour, half of the sugar and mix well.
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In another bowl whip the egg whites to a hard foam while adding the rest of the sugar at the same time.
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Mix gently the egg white foam with the cream cheese mixture.
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Pour the filling on the pie bottom, and place the cake in the middle of the oven. After ten minutes lower the heat to 180 degrees Celsius and let the cake rest in the oven twenty five more minutes.
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Take out the cake and let it cool down. Before serving the cake sprinkle the icing sugar on top of it.

A selection of recipes from the same country.
This recipe is from France , Alsace.
Brioche
Brioche
Brioche is a French sweet breakefast bread. Traditionally made really high in a special brioche form. Being a breakefast bread it is good to eat it together with some jam, with butter or just as it is.
Mini stollen bredele
Mini stollen bredele
The German Christstollen is a a Christmas bread filled with dried fruits, berries and sometimes marzipan, and covered in icing sugar. These mini stollen bredele (Alsastian Christmas cookies) are inspired of the German Christstollen.
Alsatian Flammekueche
Alsatian Flammekueche
This is a traditional recipe of the famous Alsatian flammekueche also known as tarte flambée that my grand-parents used to do every Sunday. They are traditionally baked in a wood-fire oven which makes a crispy bottom with slightly burned edges with a creamy topping. But don´t worry with modern ovens they are also easy and tasty to prepare. Using a wood-fire oven was part of the Sunday evening entertainment at my grand-parents.
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