Kèiskuch – Cheese cake (en)

Kèiskuch - cheese cake

Time is running, and we will leaving Luxembourg very soon.

But before leaving I would like to take you on an other trip.
The Müllerthal Trail
Info from . Mullerthal trail lu.

and the book Trekking around the world – Lonely Planet

On a length of more than 110 km, the Mullerthal Trail passes through all the natural particularities of the Mullerthal Region –
Luxembourg’s Little Switzerland.
Natural paths lead through forests and pastures and can be combined with impressive canyons and bizarre rock formations.

carte-trail

The Mullerthal Trail with more than 110 km is composed by 3 big tracks (Route 1, Route 2, Route 3). Route 1 and Route 2 pass through the City of Echternach which is largely known as the cultural and historic highlight of the region.
(photo by pspeybro)

pspeybro
The three routes each have their distinction: Besides the cultural highlights, Route 1 shows the typical landscape elements which are the rocks, forests and pastures.

(photo by Brett Ritzmann)
Brett Rizmann
Route 2 passes through the heart of Luxemburg’s Little Switzerland and offers most spectacular rock formations.

(phoyo by Brett Ritzmann)
Brett Ritzmann
Route 3 features next to the rock formations many stream valleys and romantic castles.

Castle of Larochette -Château de Larochette (photo by Château de Larochette.lu)

Le Château de Beaufort (photo by Matuka 11)
Matuka11

The 3 tracks can be done separately or all together in 6 days.
It is easy to follow, all the tracks are very well-marked.
And after a days trekking you will always end up in some little beautiful village where you can try the kitchen similar in french quality and german quantity😀

Kèiskuch . Cheese cake
I’ll give you the original recipe together with my version.
The recipe comes from Celtnet

Kèiskuch - cheese cake

You need:
For the Pastry:
280g plain flour
1 tbsp sugar
1/2 tsp salt
100g butter
2 tsp baking powder
160ml milk

For the Filling:
450g curd cheese
3 eggs yolks,
beaten 120ml cream
juice of 1 lemon
freshly-grated zest of 1 lemon
150g sugar
1/4 tsp salt

Combine the flour, sugar, baking powder and salt in a bowl. Dice the butter and rub into the flour mix until the mixture resembles fine breadcrumbs. Add enough of the milk to bring the mixture together as a dough then cover in clingfilm and chill for at least 60 minutes. After this time, turn the dough onto a lightly-floured work surface then roll out until large enough to cover the base and sides of a deep pie dish or flan dish. Trim the pastry to size, cover with a cloth and set aside. Now prepare the filling: Beat the curd cheese until smooth then whisk in the egg yolks and the cream. Beat in the lemon juice then mix in the lemon zest, sugar and salt. Pour the resultant mixture into the prepared crust then transfer to an oven pre-heated to 180°C and bake for about 35 minutes, or until the pastry is golden and the filling is set.
Server chilled.

I used
280gr plain flour
70ml maize oil
2tsp baking powder
150ml almond milk

For the filling
500gr fresh unsalted ricotta cheese
125ml blackberry soy yoghurt (I have finished the natural one)
juice of 1 lemon
freshly-grated zest of 1 lemon
70-80ml rice malt

Kèiskuch - cheese cake

Abbecedario Culinario della Comunità Europea

This recipe goes to  Heather over at Girlichef.
Hosting us until June, 23 2013

You find the rules, the nations, the blog that hosts under the header Abbecedario Culinario Europeo.
The round ups, and all recipes  can be  found on the blog of Trattoria Muvara – Abcincucina.

4 responses to “Kèiskuch – Cheese cake (en)

  1. bella la keiskuck avevo deciso di farla anch’io poi no optato per un’altra, ma la proverò perché mi piace molto😉

  2. Luxembourg is such a beautiful land! And this cheese cake sounds and looks fantastic…so delicious!

  3. Great hikes! I wish I could go on a hiking trip in Europe some time. Thanks for the informative post. The cheesecake looks nice (I love ricotta, so you have me at that ingredient).

    • Luxembourg was a surprise for me too, didn’t it would be so interesting.
      I love ricotta too…could put it almost everywhere
      :-))
      baciussss

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