Luxembourg cheese cake called keikuch is more like a curd pie than a cheese cake. Curd pies are popular in Europe and I think the result of this dessert depends on the type of cheese you use. Typical American cottage cheese is a bit runny and not sour like European curd cheese. The pie was baked and then put in the refrigerator to set, it was served at room temperature and topped with some blueberries straight from the International Cuisine Garden. The cheese filling is made with egg yolk so sometimes people whip up the whites and serve as a meringue. Enjoy!
Luxembourg Cheese Cake (Keiskuch)
Servings 1 pie
Ingredients
- for the crust
- 2 cups flour
- 1 Tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup butter
- 2 teaspoons baking powder
- 2/3 cup milk
- for the filling
- 1 pound curd cheese
- 3 egg yolks beaten
- 1/2 cup cream
- juice and rind from 1 lemon
- 3/4 cup sugar
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375
- For the crust
- Mix the dry ingredients, add butter then milk. Roll and place in a cake or pie tin.
- for the filling:
- Mix all the filling ingredients together and pour over the dough in the cake or pie tin
- Bake at 375 degrees for 35 minutes, it will finish setting in the refrigerator
- Remove and serve at room temperature
- If you like you can whip up the whites and make a meringue or top with some fresh berries.
