Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Bake the cheesecake in a preheated oven at 200 degrees top and bottom heat for about 45 minutes.