Yogurt Cheesecake with Spelt Flour Crust and Fruit Filling
Ingredients
- 3 cups of light spelt or all-purpose flour (about 450 g)
- 5 egg yolks
- 200 g butter
- 1.5 teaspoons baking powder
- 1/3 cup sugar (or more if you like sweeter cakes)
- 1000 g natural yogurt
- 5 egg whites
- 1/3 cup sugar (or more if you like sweeter cakes)
- 2 sugar-free vanilla pudding mixes
- Plum jam or blackcurrant jam
Instructions
- Sift the flour together with the baking powder, then add the sugar.
- Add the egg yolks to the mixture. Set aside the egg whites as they will be needed for the cheesecake filling.
- Cut the butter into smaller pieces, then add them to the mixture. Knead the dough until the ingredients combine and the dough becomes smooth.
- Divide the dough into two parts, one smaller and one larger. Place the smaller part in the freezer.
- Roll out the larger part and use it to line the bottom of a baking sheet. Optionally, pre-bake it for 10 minutes at 180 degrees Celsius (350°F). Spread plum jam over the base.
- In a separate bowl, beat the egg whites gradually adding sugar and the two pudding mixes. Finally, add yogurt and mix until all ingredients combine.
- Pour the cheesecake filling over the plum jam layer.
- Take out the second part of the dough from the freezer and grate it over the cheesecake filling.
- Bake at 180 degrees Celsius (350°F) for about 50-55 minutes. Turn off the oven and leave the cake inside for about half an hour (it won't collapse).
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