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Käsküeche (Alsace Cheesecake)

Käsküeche (Alsace Cheesecake) is a traditional French recipe (from Alsace) for a classic lemon-flavoured cheesecake cooked in a shortcrust pastry shell. The full recipe is presented here and I hope you enjoy this classic French version of: Alsace Cheesecake (Käsküeche).

prep time

25 minutes

cook time

40 minutes

Total Time:

65 minutes

Additional Time:

(+cooling and chilling)

Serves:

8

Rating: 4.5 star rating

Tags : Cheese RecipesBaking RecipesCake RecipesFrench Recipes



Despite it's German name, this is a French cheesecake from Alsace. It is a light and not-too-sweet tart made from fromage blanc, beaten eggs and a little lemon. The key ingredients in this regional cheesecake is fromage blanc (use quark as a substitute if you can't find it).

Ingredients:

3 large eggs, separated
1 pie crust (a slightly sweetened Pâte Brisée is ideal)
45g (1/3 cup) cake flour
100-135g (1/2 to 2/3 cup) sugar, depending on desired sweetness
450g (1 lb) fromage blanc (40% milk fat) or quark
125ml (1/2 cup) double (heavy) cream or crème fraîche
2 tbsp lemon juice
powdered sugar (optional)

Method:

Pre-heat your oven to 180°C (160°C fan/350°F).

Roll the pastry (pie crust) until large enough to fit the base and sides of a 23cm (9 in) diameter cake tin, making sure you press into the corners.

Sift the cake flour into a bowl and whisk with the sugar until well blended. Add the fromage blanc (or quark) along with the double cream (or crème fraîche), egg yolks, and lemon juice. Beat until evenly blended (don't worry if it's a little lumpy, you will blend further shortly).

Place the egg whites in a clean and dry metal bowl and using an electric whisk, beat until they form stiff peaks. Using a metal spoon add 1/3 of the beaten egg yolks and carefully stir into the cheese mixture, working from top to bottom (you will need about 15-20 folds to mix). Add the next 1/3 of the eggs and fold, followed by the final 1/3.

Scrape the batter into the prepared pie shell then transfer to the centre of your pre-heated oven. Bake for 40 minutes, then remove the cheesecake and set aside to cool for 5 minutes. Now unmould the cake. Place a wire rack on top of the cake and in a quick motion flip it over. Carefully pull away the cake tin and allow it to cool for 20 minutes more. Now flip onto a serving plate and allow to cool completely.

Cover with clingfilm then set aside in the refrigerator until it's time to serve.

If you wish you can decorate with powdered sugar before serving.