Cheesecake filled Buckwheat Shortcrust Pastry

It’s Lemon Cheesecake in Lemon Zest, Cardamom and Sugar Buckwheat Shortcrust Pastry. That’s a mouthful in more ways than one.

This is just another combined recipe deal, a late birthday treat and the first cheesecake I’ve had in about 3 years, carrageen intolerance is terrible since it’s used to thicken so many dairy products. The only tweak is in the pastry, it’s 1 Lemon’s worth of zest and 1/4 Tsp Cardamom alongside the optional Caster Sugar.

I didn’t want to go to the trouble of finding a buckwheat biscuit recipe, making it, crumbling it, mixing it with butter and smushing it all together. I though the flax egg version of the pastry (Best version hands down. A joy to work with.) would do just fine and I was given a chance to experiment a little.

The Cheesecake is my own recipe, it’s one of the first I cobbled together from lots of Googling. Still works well. Creamy and fluffy. Like eating a cheesy cloud.

I found out you can actually get five tarts since the pastry will roll way thinner with the flax holding it together. I decided to retry the hand pie, but it still was too much pastry to filling. On the plus side apple and buckwheat are a great combo, an open faced buckwheat apple tart would be a really great idea.

Waste not want not, a drizzle of icing takes away the dryness slightly. Also worth saying that my weight is now more stable than ever. Just shows you can have your health and sweet too, you just have to be careful.

This one is pretty simply to pull together. You’d be best to blind bake the pastry with baking beans or rice to stop it rising, then bake again to finish cooking the centre. A nice combo on the whole and a fun way to share cheesecake with others. Thanks again for reading these posts and have fun baking and cooking.

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