I have innovated on my usual strawberry pie. I replaced the vanilla cream with lemon cheesecake and tried buckwheat flour for the dough. (jlai.lu)

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cross-posted from: https://jlai.lu/post/20013110

Also added some Japanese Delaware grapes for additional fruitiness. It's never fruity enough.

Lemon cheesecake goes great, that's a keeper.

The buckwheat crust remained soft, despite quite a long pre-baking. Some people like soft crust, but I like mine crumbly, I will go back to wheat.

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this post was submitted on 25 May 2025

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