Gasthaus zum Schloss Falkenstein

Host Renato Würgler and Chef de Cuisine Esther Steffenelli from Gasthaus zum Schloss Falkenstein present:

Epoisses Cheesecake with caramelized apples and hazelnut crumble

Hazelnut Crust (Base)

30 g roasted hazelnuts

80 g flour

30 g powdered sugar

Salt, Vanilla

1 tablespoon water

Filling

200 g cream cheese

30 g sugar

3 g flour

60 g whole egg

40 g Epoisses cheese

Salt

Garnish

Honey

Caramelized apples

Cream

Preparation
Mix hazelnuts, flour, powdered sugar, salt, and vanilla. Cut the butter into cubes and work the mixture into a crumble dough. Add water and knead into a dough. Let the dough rest for an hour.

Afterwards, roll out the dough and place it in an 18 cm mold. Put the mold with the dough in the freezer for 30 minutes.

Pre-bake the dough for 12 minutes at 175°C.

For the filling, mix cream cheese, sugar, flour, Epoisses, and salt well. Add whole egg and pour into the pre-baked hazelnut crust.

Finally, bake the cheesecake in a water bath at 150°C for 18 minutes.

As an accompaniment to the Epoisses cheesecaket the Gasthaus zum Schloss Falkenstein the Arneis Passito Bric du Liun from Deltetto in Piedmont.

Our tasting note
Beautiful golden-yellow colour. An intensive aroma of apricots, pears, honey, ripe fruits and nuts. A remarkably balanced interplay between sweet and sour. Very concentrated with a light and juicy minerality. Long- lasting, well-balanced finish.