There are a few dishes in life that linger in your mind for months after trying them. The Alebrije at Casi Cielo is something I tried once, make sure I order it any time I’m back, and I will never forget it. It’s certainly the most unique dessert I’ve ever had! I’d love to see how they do it. — Garrett Leffelman, Alpharetta
Casi Cielo’s Alebrije is a deconstructed cheesecake. Cheesecake crust is reimagined as a crumble and the filling is baked in a water bath and then piped onto a plate that’s been spread with chamoy. The dessert is topped with fruit. In our photo, it’s served with strawberries, edible flower petals and coconut ice cream.
The restaurant’s method of cooking the filling in a muffin tin is easier than managing a roasting pan full of individual ramekins. We suggest spooning the baked cheesecake filling onto the serving plates, but if you wish, scoop the mixture into a piping bag as they do at Casi Cielo, and pipe it onto the plates.
The restaurant prepares chamoy from a mix of sugar, red wine vinegar, hibiscus concentrate and puree, chili powder, orange zest and tamarind. However, they suggest you purchase chamoy, available at Mexican groceries and online.
1 egg yolk
From the menu of ... Casi Cielo, 6125 Roswell Road, Atlanta; 404-549-9411, casicieloatl.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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