- Sift the Sprouted buckwheat crunchy flakes, Sprouted oat flakes, butter, whole wheat flour, vanilla sugar and granulated sugar into a bowl. Mix everything together and press into a greased and floured baking tin. Bake for 15 minutes at 170 degrees.
- While the crust is baking, prepare the FILLING: mix the curds with the sugar, vanilla sugar, add the egg yolks and lemon zest. Whisk the egg whites into the snow and lightly fold them into the curd mixture. Pour the mixture over the pre-baked crust.
- Bake at 170 degrees for about 60 minutes (maybe longer, depending on the type of oven).
Recipes
Cheesecake from sprouted buckwheat
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Number of portions
10 portions
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Preparation time
20 minutes
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Cooking time
70 minutes
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Total time
90 minutes
Ingredients
- CORPUS:
- 80 g Sprouted buckwheat crunchy flakes
- 80 g Sprouted oat flakes
- 50 g whole wheat flour
- 120 g butter
- 80 g semolina sugar
- 1 vanilla sugar
- FILLING:
- 750 g full-fat cottage cheese
- 3 egg
- 100 g sugar
- 1 vanilla sugar
- lemon juice
Procedure
Recipes
