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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Mix in whole wheat flour and almond flour with your regular white wheat for extra crumblyness. Cinnamon goes well in the dough too. Almond flour is significantly oilier than wheat, so you’ll need to adjust the fat down in the recipe a bit.
