Cheesecake with Bacon, Gouda Cheese and Herbs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g whole wheat flour
- 0.5 teaspoon ½ salt
- 1 teaspoon Baking powder
- 175 g mararine
- 1 egg (s)
- 4 tablespoon water
- 125 g pork belly, smoked, diced
- 4 egg (s)
- 2 tablespoon herbs (chives, parsley, maggi herb)
- 2 tablespoon soft wheat semolina
- 500 g low-fat quark
- 175 g Gouda, medium-aed, rated
- Black pepper
- Chilli powder
- nutmeg
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- First the shortcrust pastry is made. To do this, mix the flour with the salt and baking powder. Add the margarine, an egg and the water and knead everything into a smooth dough. Wrap the finished dough in foil and refrigerate for at least 1 hour.
- Next, the filling is prepared. To do this, fry the diced pork belly in a pan until golden brown and allow to cool. Beat the eggs in a large bowl. Then stir in the finely chopped herbs, semolina, low-fat quark, grated Gouda cheese and fried bacon. Season the filling with pepper, chili powder and nutmeg to taste.
- Roll out the shortcrust pastry, place in a greased springform pan (28 cm diameter) and form an edge. Spread the filling evenly on the dough.
- Bake the cheesecake in a preheated oven at 200 degrees top and bottom heat for about 45 minutes.
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