The Tuesdays with Dorie recipe from Baking Chez Moi this week was a cheesecake. But not just any cheesecake – an “Alsace-style” cheesecake. With a dough crust and a filling made from fromage blanc or thick Greek yoghurt, this is “more ethereal than American cheesecake but somewhat heartier than most French pastries” and sometimes called a “tourte” in the Alsace-region.
I was making this on a day when there were a few other sweet treats in the house so I minified it and made two tiny cheesecakes using my 4-inch springform pans. Dorie calls for rum-soaked raisins but I used Grand Marnier-soaked cranberries because that’s what I had on hand… Curiously, they all fell to the bottom…
We really enjoyed this not-the-prettiest dessert – the filling was light and fluffy (it’s served chilled) and the cranberries brought just the right amount of tartness to the dish. I’m interested to make a full-sized version of this at some point – I liked how much lighter it was than a traditional baked cheesecake.
Get the recipe for Dorie Greenspan’s Cheesecake Alsace Style on page 31 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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MY BOOK! In the French kitchen with kids releases July 31, 2018! Click here for pre-order details!