Alsace is France’s easternmost region. This cheesecake, sans cheese, is made with Greek yogurt, heavy cream, eggs and baked in a Galette crust. My guests deemed it custard-like.
Baked in a springform pan, my crust shrank during baking and I feared I ruined my dessert. But fear-not the filling matched the level of my crust and baked perfectly. We are a raisin-loving family and I used what I had on hand instead of golden raisins that Dorie suggested but raisin distribution seems to always be in an issue with baking.
This dessert got rave reviews and deemed make again. Another winner from Dorie.
Cheesecake, Alsace Style page 31. To see what others made head over to Tuesdays with Dorie.