Between cheesecake and clafoutis. Not cheesecake because I used Greek yogurt (real, not "Greek-style"), which is less dense than traditional options, and the base is made of real dough rather than crushed cookies mixed with butter. Nor clafoutis because the Greek yogurt replaces milk and is supported by a proper pastry base. Let's call it whatever we like.
Dough: instead of making the usual base for cheesecakes, made from crushed cookies and mixed with melted butter, I preferred to make a base with real dough and spelt flour. Pour the ingredients, excluding the water, for the dough into a bowl. Work with your fingertips to achieve a sandy consistency.
Pour cold water to better combine the dough and gather it, not necessarily into a perfect ball.
Line the mold (if you don't have a square mold of 22/24 cm, use a round mold) with parchment paper, enough so that it overhangs the edges. Preheat the oven to 180°C.
Flatten the dough in the bottom of the mold with the palm of your hand and/or the back of a tablespoon. Spread the dough only on the bottom, without going over the sides. Prick it with a fork, cover it with a smaller sheet of parchment paper, and pour in ceramic beads or dry beans.
Bake for 10 minutes, remove from the oven, and take out the baking beads (being careful not to burn yourself) and the parchment paper.
Topping: rinse the raspberries under a stream of cold water and gently dry them on a clean, dry towel. Keep the oven preheated (180°C).
Whisk the Greek yogurt, cream, cornstarch, and sugar in a large bowl. Crack in the eggs and continue to whisk. Use a hand whisk, electric mixer, or immersion blender.
Pour half of the mixture into the tart crust, scatter the raspberries on top, and pour the remaining mixture over it.
Bake for about 40 minutes. Keep an eye on the top of the cake and, if necessary, rotate it during baking to ensure it browns evenly on all sides.
Finally, let cool and place in the refrigerator. Enjoy preferably the next day after dusting with powdered sugar.
0 servings
6
TH 
EN