Saturday, June 16, 2018

Käsküeche (Alsatian Cheesecake with Boozy Fruits)


Käsküeche. When I was researching traditional recipes from Alsace, this one kept popping up. Usually this Alsatian cheesecake includes brandy-soaked prunes. Not having brandy in my cabinet...and with only 50% of our household liking prunes...I opted to go with whatever dried fruit I had and whatever booze. So, we ended up with limoncello-soaked apricots.

 

Ingredients
Crust

  • 7 T butter, softened
  • 1/2 C organic granulated sugar
  • 1 egg
  • 2-1/2 C flour
  • Also needed: pan with a removable base

Filling

  • 1 C dried apricots
  • 3 T + 1 t limoncello
  • 1 C whole milk plain yogurt
  • 1/2 C organic heavy whipping cream
  • 4 eggs, separated
  • 1/2 C  + 1/4 C organic granulated sugar
  • 3 T flour
  • 1 t pure vanilla extract


Procedure
Crust
Cream the butter and sugar together until lightened and fluffy, approximately 3 to 4 minutes. Add the egg and beat until well-combined. Fold in the flour until just incorporated. This is a very soft dough. Wrap in plastic wrap and let chill for at least 10 minutes. While the dough chills, prepare the filling.

Filling
Place the apricots in a single layer in a small rimmed dish. Pour in 3 T limoncello and make sure they are mostly submerged. If they aren't completely covered, let stand for 5 minutes and flip over.

After the fruit has soaked and the dough chilled for 10 minutes, Preheat oven to 350 degrees F. Wrap your Springform pan with tinfoil and place it on a baking sheet.

Press the dough into the base of the pan and slightly up the sides. Gently press down with lightly floured hands. Bake for 23 to 25 minutes until cooked and no longer sticky on the surface. Remove pan from the oven.

Shake the excess liquid from the apricots and arrange them in the bottom of the crust.

In a medium mixing bowl, whisk together the yogurt, whipping cream, 1 t limoncello, 4 egg yolks, 1/2 C sugar, vanilla extract and flour. Set aside.

In another mixing bowl, and a clean whisk, beat the egg whites with 1/4 C sugar until stiff peaks form.


Fold the egg whites into the egg yolk and use a spatula until they are just incorporated. Pour the mixture over the apricots and bake for 45 minutes.

Let cool completely, then chill in the fridge overnight. To serve, let stand at room temperature for at least 10 minutes before slicing.

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