• 2 ¼ Cups Mehudar wholegrain

(If using 70% Wheat flour, change qty. to 2 ½ Cups flour)

  • 1 Teaspoon baking powder
  • ½ Cup oil
  • ½ Cup sugar
  • 1 Egg

Cheese filling Ingredients:

  • Cheese
  • Sour cream (optional)
  • 2/3 Cup sugar
  • 2 Large eggs
  • Instant vanilla pudding
  • 1 Cup milk
  • Raisins (optional)


Prepare the pastry –
Mix all pastry dough ingredients, and divide it into 1/3 and 2/3. Reserve the smaller portion in the refrigerator, and create one big ball from the larger portion, which you then roll out to create your pastry base.
Place the base into a 26cm circular baking pan, or a 20*30 rectangular pan.
Bake until lightly golden.

Prepare the cheese filling:
Mix all ingredients until smooth. Pour it onto your semi-baked pastry base.
Remove the chilled pastry from the refrigerator, and — using a grater — top the cheese mixture with pastry shavings.
Bake in a 180C pre-heated oven for approx. 4 minutes, until the cake is firm at the edges.
Note: We recommend leaving the cheesecake in the oven until it’s completely cool, before transferring it to the refrigerator for several hours.

For this recipe you can use any one of the following flours:

Wholegrain spelt flour, 70% Spelt Flour, 70% Wholewheat Flour