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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.
Traditional tarte flambée in wood-fire oven
Traditional tarte flambée in wood-fire oven
This is a homemade Alsatian tarte flambée made in an wood-fire oven according to ancient traditions. A tarte flambée was made from the the bread dough leftovers by farmers wives. The farmers had the tarte flanbée for lunch the day after out in the fields. It is tradition to eat it with the hands folded together, and of course tastes delicious !!
Bredele Vanilla Snowballs
Bredele Vanilla Snowballs
These bredele resemble snowballs both in the appearance and color. These cookies are dry and crumbly with a taste of vanilla. To make the cookies even more tasteful you can use real vanilla. You can keep the dough in the freezer up to two month, this way you can make them again.
Tarte flambée (Flammekueche)
Tarte flambée (Flammekueche)
This is a traditional French Alsacienne tarte flambée (flammekueche). There is 2 other ways of topping as well, if you add some mushrooms it is called forestière, and with some grated cheese it is called gratinée. The bacon or fine pork should be with not much fat if possible, and cut in thin slices.
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