Cheesecake

~creamy heaven

What better way to greet spring than a creamy cheesecake with a crunchy, buttery crust and some seasonal berries? That's right: none. If you love the light spring breeze on your face and feel like the sunlight caresses you every time you go out, then you're definitely going to enjoy every single bite of this spring-tasing cheesecake.

Ingredients:

✔ 400 g whole grain cracker crumbs

✔ 200 g butter

✔ 250 g mascarpone

✔ 150 g sour cream

✔ 30 g cottage cheese

✔ 200 g cream cheese

✔ 3 eggs

✔ 50 g sugar

✔ 3 ek buckwheat flour

✔ zest of a lemon

✔ vanilla extract by taste

✔ pinch of salt

✔ 150 g strawberries

Instructions:

1. Preheat your oven to 180C.

2. In a large bowl, combine the melted butter with the crumbs. Transfer the mixture into your detachable cake form and press firmly into the form and on the sides of it.

3. Bake for 10 minutes.

4. In the meanwhile, prepare the cheese.

5. Separate the egg yolk from the egg whites. Beat the whites until thick, then add the yolk and the sugar. Mix until the sugar melts.

6. Add the mascarpone, cream cheese, sour cream and cottage cheese.

7. Set your electric mixer aside. Add the lemon zest, vanilla extract, salt and the buckwheat flour. Mix slowly with a spatula until the flour is incorporated.

8. When the mixture is ready, transfer it slowly onto the crust.

9. Bake for about 30-40 minutes or until the crust is golden and the cream is thick.

Enjoy! :)