Spicy Masurian Cheesecake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 18 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 300 grams flour
- 30 g yeast
- 1 pinch (s) sugar
- 125 ml milk, lukewarm
- 1 egg (s)
- 1 pinch (s) salt
- 30 g butter
For covering:
- 150 g ham, diced
- 300 g onion (s)
- 200 g Tilsiter, sliced
- 30 g butter
- 2 egg yolks
- 1 teaspoon flour
- 2 teaspoons cream
- pepper
- Paprika powder
- nutmeg
Print Recipe
Pin Recipe Instructions
- For the pre-dough, put the flour in a mixing bowl and make a well in the middle. Put in the crumbled yeast with the sugar and mix with a little lukewarm milk. Let rise in a warm place for 30 minutes. Then work in the remaining dough ingredients and knead the dough vigorously. Cover and let rise in a warm place for about 1 hour.
- Grease a 26 cm springform pan with butter. Roll out the dough round and insert it so that the bottom and the side wall are lined. Let rest for 15 minutes.
- Cut the onion into thin slices and fry them together with the ham cubes in the butter over medium heat until golden, then remove from the heat and let cool down a little. Whisk 2 egg yolks with a teaspoon of flour and cream and mix with the onions. Season with pepper, paprika and nutmeg.
- Layer alternately onion mixture and cheese slices in the dough form, finish with cheese.
- Bake the cheesecake in the preheated oven for 15 minutes at 210 degrees, then turn down to 180 degrees and bake for another 30 minutes. If it gets too dark, cover with aluminum foil.
- Remove from the mold and serve lukewarm.
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