Bernese Cheesecake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g cheese (Emmentaler)
- 125 g cheese (Gruyère)
- 75 g cheese (Appenzeller)
- 2 tablespoon goat cream cheese (Chevroux)
- 3 egg (s)
- 2 cups sour cream or creme fraiche
- some cream
- Pepper, nutmeg
- 2 cloves garlic)
- 1 packet puff pastry, frozen
- some dill
- butter
Print Recipe
Pin Recipe Instructions
- Defrost the puff pastry sheets. Finely grate the cheeses. Wash, dry and finely chop the dill. Preheat the oven to 180 ° C.
- Rub the baking pan first with a halved clove of garlic, then with butter. Mix the grated cheese with the goat cheese, sour cream or crème fraîche, cream, dill and the eggs, season with pepper and nutmeg.
- Roll out the puff pastry a little and lay it out on the bottom of the pan. Pour the cheese mixture onto the dough. Bake for about 30 minutes, until the surface is lightly brown.
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