Cheesecake with Chocolate Pudding Filling

Ingredients

• 300 g spelt whole‑grain flour
• 175 g cold butter
• 200 g raw cane sugar
• 1 pinch cinnamon
• 250 ml milk (3.5% fat)
• 1 packet chocolate pudding powder
• 2 Eggs
• 400 g Skyr
• 1 packet vanilla pudding powder
• 2 tbsp lemon juice

Instructions

1. 1.

   Combine flour, butter pieces, 120 g sugar and cinnamon in a bowl and quickly work into a crumbly dough. Press half of the dough firmly onto the bottom of a baking pan. Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for 10 minutes. Remove and let cool slightly.

2. 2.

   Boil 200 ml milk in a saucepan. Whisk in chocolate pudding powder, 30 g sugar and remaining cold milk. Take the boiling milk off the heat, pour the pudding mixture into it while stirring constantly. Return to the stove, stir until the mixture thickens into a very firm pudding. Remove from heat, cool slightly and whisk in one egg.

3. 3.

   Whisk Skyr with 50 g sugar, one egg, vanilla pudding powder and lemon juice until smooth.

4. 4.

   Spread the chocolate pudding over the crumb base and level it. Gently pour the cheesecake batter on top and smooth it as well. Sprinkle the remaining dough as crumbs over the cake and bake at 180 °C (fan 160 °C; gas 2–3) for 30–40 minutes. Remove, cool, cut into pieces and serve.