lemon cheesecake
Ingredients
- For the base:
- 50 g of wheat flour
- 50 g of brown spent grain flour
- 30 g of hazelnut powder
- 30 g of icing sugar
- 1 egg
- A pinch of salt
- A pinch of baking powder
- 40 + 60 g of butter
- For the mixture:
- 450 g of skyr
- 1 egg
- 55 g of sugar
- The zest of a lemon (choose an organic lemon)
Preparation
- Preheat the oven to 180°C.
- For the base, first make a biscuit:
- Soften the butter (40g), add the flours, hazelnut powder, sugar, salt and yeast.
- Mix well.
- Incorporate the beaten egg.
- Bake for 10 minutes at 180°C and leave to cool.
- Once the biscuit has cooled, break it up and mix it with the rest of the softened butter (60g).
- Divide the mixture into a cake tin, pressing down well.
- For the device:
- Beat the egg with the sugar.
- Add skyr and lemon zest.
- Mix until a homogeneous mixture is obtained.
- Pour the mixture over the biscuit.
- Bake for 35 minutes at 160°C.
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