Tuesdays with Dorie BCM: Cheesecake, Alsace Style

February 13, 2018 at 9:16 am | Posted in BCM, cakes & tortes, cheesecakes, groups, simple cakes, sweet things, tuesdays with dorie | 5 Comments
Tags: baking, cake, cheesecake

A Cheesecake, Alsace Style is something very different from the thick and hefty cream cheese cheesecake that New York is famous for. This Alsatian cheesecake is made much lighter with fromage blanc (or a Greek yogurt and heavy cream combo if you can’t find it). It’s the type of cheesecake that soufflés up in the oven and then falls as it cools. If a dessert can be beautiful and schlumpy at the same time, this is it. The base is a tall galette dough crust, and the fluffy filling is dotted with rum-soaked raisins. I used to be a raisin-hater but I appreciate them now, especially when they get a rum bath! Other dried fruits could be used, of course. And the cheesecake is nice served with fruit, too. I spooned some candied kumquat slices and syrup over the top to dress up my slices.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

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Your slice of cheesecake garnished with fruit looks so elegant. I loved this.

Comment by Cakelaw— February 14, 2018 #

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I am glad that this has been a hit with those that made it. I am looking forward to it.

Comment by Diane Zwang— February 14, 2018 #

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Looks beautiful and I love the candied kumquat accompaniment.

Comment by Zosia— February 15, 2018 #

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So pretty with the kumquats! I am glad I am not the only one whose fruit fell to the bottom!

Comment by Mardi (eat. live. travel. write.)— February 20, 2018 #

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Love the kumquats on top – so unexpected!

Comment by saffronandhoney— March 14, 2018 #

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