This cheese cake is a healthier version of the traditional cheese cake. Using smooth Islandic yoghurt and a super crunchy roasted flax crust. Serves 8.
- 100 g whole roasted flaxseed
- 50 g all purpose flour
- 45 g sugar
- 100 g butter
- 500 g Islandic yoghurt SKYR
- 100 g sugar
- 4 eggs
- 2 tbsp cream of wheat
- juice of 1/2 lemon
- Preheat oven to 375 F
- For the crust: Mix all dry ingredinets in a bowl
- Cut in butter and work mixture unil crumbly
- Press mixture into a 10 inch parchment lined spring form
- For the filling: blend Islandic SKYR with eggs, sugar, lemon juice and cream f wheat.
- Pour into springform and bake 45 minutes at 375 F or inserted tooth pick comes out clean.
- Cool completely before cutting.