Step 1/6
- 75 g unsalted butter
- 135 g whole-wheat flour
- 50 g sugar powder
- 1 egg yolk
- 1 pinch salt
Reheat the oven to 180°C/350°F. Combine butter, sugar powder and yolk. Add salt and sifted flour. Using your hands make the dough, make a ball and put it in the fridge for 1 hour.
Step 2/6
- 40 g unsalted butter
Remove the dough from the fridge, coat it and put in the oven for 10-15 min until golden. Cool it and finely pulse this cookie in a food processor. Melted butter pour onto the crumbs and combine.
Step 3/6
Using your hands put in a form, cool it in a fridge for 10 min and then bake for 10 min.
Step 4/6
- 600 g cream cheese (Hochland)
- 110 g Sugar
- 2 eggs
- 120 g cream
- 35 g lemon juice
- 3 tsp lemon zest
Mix cream cheese, sugar, add eggs one by one. Then add lemon juice, zest and cream. Whisk until smooth.
Step 5/6
Pour the mixture onto the cooled crust, make the water bath and bake at 120°C for 90-120 min, depending on your oven. The cheesecake should move in the bottom, it’s ok :)
Step 6/6
Remove from the oven, cool it and put in the fridge for the whole night. In the morning the only thing is to decorate with berries.
in Berlin