Hello friends!
Are you ready to be surprised? Ready to challenge your preconceptions?
If yes, then this article is for you!
When we think of cheesecake or cheese-based cake, we all picture the famous New York cheesecake. It’s true. By the way, I recently shared an excellent recipe for a no-bake cheesecake.
But this time, we’re heading to Alsace to discover Alsatian Cheesecake recipe!
Let me explain
So here, we’re talking about a cake made with quark that we’re going to bake. And contrary to what many might think right now, it’s going to be super light, almost airy…
Add one or two generous spoonfuls of raspberry coulis (oh, what a coincidence! there’s already a great recipe on the blog here…) and you’ll be on your way to snack-time nirvana!! No less!!
The origins of the Alsatian cheesecake
The Alsatian cheesecake, or Käseküeche in Alsatian dialect, is an iconic dessert from eastern France, deeply rooted in the region’s culinary tradition. Somewhere between the lightness of a soufflé and the creaminess of a cheesecake, it reflects the blended French and Germanic influences that have shaped Alsace for centuries.
Historically, this tart was often made for family gatherings or religious celebrations, especially Easter or harvest festivals. Its main ingredient, quark (fromage blanc), comes from a strong dairy tradition in the Alsatian countryside, where farms produced their own milk and dairy products. Unlike the Anglo-Saxon versions made with cream cheese, quark gives a more airy texture and a slight tang that perfectly balances the sweetness of the dessert.
The choice of crust varies from family to family and village to village: some prefer a shortcrust pastry, others a lightly sweetened yeast dough inherited from rural practices. This variety in crusts showcases the regional interpretations of the same base recipe.
A symbol of togetherness, quark tart is traditionally served cold, sometimes sprinkled with powdered sugar, and always shared. It embodies both rustic simplicity and the finesse of Alsatian desserts and continues to be passed down from generation to generation, holding its cherished place in homes across the Grand Est.
If you love the burnt Basque cheesecake, you’re going to love this Alsatian cheesecake too!
The crust of choice
For the crust, I suggest a homemade dough with a nice thickness: shortcrust pastry or pâte brisée. And yes, the perfect recipes are already waiting for you… (Best made the day before)
The recipe I’m sharing with you today is a true Alsatian classic.
Ever more delicious recipes…
This recipe, passed down through generations in my family, is a true treasure of home cooking. I love making it because it’s both simple and delicious, with a light texture that melts in your mouth. If you love quark-based desserts, I also recommend trying my Blueberry Quark Tart, which adds an irresistible fruity touch. And for those who enjoy tangy flavors, don’t miss my Rhubarb Quark Tart, a real treat! If you’re looking for a soft, moist cake, check out my Citrus Quark Cake, which is sure to delight your taste buds. And for a traditional touch, nothing beats a Parisian-style apple tart or an Invisible Apple Cake to complete your meal. So, are you ready to try making this tart?
My tips
Any good Alsatian baker—or food blog, like Leïla’s excellent site Je vais vous cuisiner—has their own version: plain, with blueberries, or Kirsch-soaked raisins…
Here, we’re going with the plain version… But feel free to add your own twist…
For this recipe, I recommend a 24 cm round pan with a 5–6 cm height (your filling will rise during baking).
All that’s left is to invite you to dive into pure happiness…
The recipe, Chef!
Alsatian cheesecake
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Loading...Ingredients
- 300 g of shortcrust pastry or brisée pastry
- 700 g of quark cheese
- 15 cl of heavy cream
- 4 eggs
- 1 egg white
- 60 g of cornstarch (or flour if you don't have cornstarch)
- 225 g of sugar
- 10 g vanilla sugar
Instructions
Preheat your oven to 210°C (410°F).
In a large bowl, whisk together the quark cheese, heavy cream, egg yolks, sugar, vanilla sugar, and cornstarch.
Whisk the egg whites until stiff peaks form.
Gently fold them into the quark mixture using a spatula.
Roll out your dough, making sure to give it a nice thickness, and place it in your baking dish.
Pour the quark mixture over the dough.
Bake for 45 minutes.
After 45 minutes, turn off your oven, open the door, and leave the cake inside for a few minutes.
Let it cool at room temperature for about twenty minutes before unmolding it by placing a rack on top of the cake and flipping it over. Then flip it again to place it right side up.
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