Nutty Cheese Pie

Ingredients for the Dough:

• 200 g (7.05 oz) whole grain spelt flour
• 30 g (1.06 oz) birch sugar
• Approximately 6 g (0.21 oz) baking powder
• Pinch of salt
• 100 g (3.53 oz) low-fat butter (40%)
• 2 egg yolks
• 2 tablespoons water

Ingredients for the Cheese Filling:

• 250 g (8.82 oz) low-fat cream cheese (0.2% fat)
• 70 g (2.47 oz) birch sugar
• 30 g (1.06 oz) erythritol
• 2 egg whites
• 10 g (0.35 oz) buckwheat semolina

Ingredients for the Walnut Filling:

• 140 g (4.94 oz) ground walnuts
• 70 g (2.47 oz) coconut sugar
• 60 ml (2.03 fl oz) unsweetened almond milk
• ½ teaspoon bourbon vanilla powder or 1 teaspoon liquid

Instructions 

Preheat the oven to 180°C/356°F.

Lightly grease the pie pan.

Mix all dry ingredients for the dough: flour, sugar, baking powder, and salt. 

Add egg yolks, butter, and water, then knead into a smooth dough. 

Form a roll and cut off a little less than 1/3 of the dough.

Press the large part of the dough into the bottom of the baking pan using a small rolling pin or/and your fingers, leaving about 1.5 to 2 cm of dough on the sides to hold the filling. 

Let it rest in the refrigerator while making the walnut filling.   

Place the remaining dough in the freezer to firm up, so it can be grated on top of the pie later. 

Instructions for the Cheese Filling

Beat egg whites until stiff peaks form.

With a lower speed mix in birch sugar, erythritol and cheese. 

Finally, gently fold in buckwheat semolina.

Instructions for the Walnut Filling

Mix by hand ground walnuts with sugar. Add bourbon vanilla and pour hot almond milk over them. Stir and let cool slightly. 

Assembling the Pie

Evenly spread the walnut filling over the dough.

Spread the cheese filling over the walnut filling.

Grate the remaining dough from the refrigerator on top. Place the grated dough evenly if needed.

Bake the pie for about 40 minutes at 180°C/356°F.