Easter ham and savoury cheesecake

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Easter ham and cheesecake can be prepared the day before. For the Easter ham, peel and quarter the onions. Clean, wash and roughly cut the carrot into pieces. Boil 3 - 31/2 litres of water, onions, carrot, bay leaves, cloves and peppercorns in a large pot. Put the meat into it (should be covered with water) and let it simmer covered over a low to medium heat for about 2 hours. In the meantime, wash about half of the herbs for the sauce, dab dry and chop. Quarter the apple, cut out the core and cut the quarters into fine cubes. Drain the gherkins and also dice them finely. Mix yoghurt, crème-fraîche, 3-4 tablespoons cucumber stock, salt and pepper.

2. 2

   Stir in herbs, apple and cucumber cubes, except for 1 tablespoon for sprinkling. Cover and keep cool until the next day. Let the finished roast ham cool in the stock until the next day. For the cheesecake, put flour, soft butter and 1/2 teaspoon salt in a bowl and knead. Add 1 egg and 1-2 tablespoons cold water and knead to a smooth dough. Wrap in foil and put in a cool place for about 1 hour. In the meantime clean and wash spring onions and cut them into fine rings. Peel and finely dice the red onions. Mix quark, sour cream, cream cheese, 125 g Gouda and the remaining eggs. Season with salt, pepper and nutmeg, stir in spring onions and spring onions. Roll out the short pastry on a floured work surface to a circle of approx. 32 cm Ø and line a greased quiche dish (approx. 28 cm Ø) with it. Cut the edges of the dough straight, but it can be approx. 2 mm higher than the edge of the mould. Prick the bottom of the pastry several times with a fork and pre-bake in the preheated oven, second shelf from below (electric oven: 200 °C/ gas: level 3) for 15-20 minutes. Then pour in the cheese glaze and sprinkle with fried onions and the rest of the Gouda. Bake the cheesecake in 30-35 minutes. The next morning, warm up the cheesecake in the preheated oven (electric oven: 125°C/ gas: level 1) for 15-20 minutes. Cut the cake into about 12 pieces. Clean, wash and drain lettuce and tomatoes.

3. 3

   Season with salt, pepper and nutmeg, stir in spring onions and spring onions. Roll out the short pastry on a floured work surface to a circle of approx. 32 cm Ø and line a greased quiche dish (approx. 28 cm Ø) with it. Cut the edges of the dough straight, but it can be approx. 2 mm higher than the edge of the mould. Prick the bottom of the pastry several times with a fork and pre-bake in the preheated oven, second shelf from below (electric oven: 200 °C/ gas: level 3) for 15-20 minutes. Then pour in the cheese glaze and sprinkle with fried onions and the rest of the Gouda. Bake the cheesecake in 30-35 minutes. The next morning, warm up the cheesecake in the preheated oven (electric oven: 125°C/ gas: level 1) for 15-20 minutes. Cut the cake into about 12 pieces. Clean, wash and drain lettuce and tomatoes. Cut tomatoes into quarters. Wash remaining herbs, dab dry and chop except for a little bit for garnishing. Mix mustard and herbs. Lift meat out of the stock, drain and brush with the mustard-herb mixture. Cut Easter ham into approx. 16 thin slices. Line a plate with salad leaves and arrange the ham slices on top. Garnish with herbs and tomato wedges and serve with the cheesecake. Put the yoghurt sauce in a sauce boat, sprinkle with the remaining diced ingredients and serve separately. The rest can be kept until the next day

4. 4

   Cut tomatoes into quarters. Wash remaining herbs, dab dry and chop except for a little bit for garnishing. Mix mustard and herbs. Lift meat out of the stock, drain and brush with the mustard-herb mixture. Cut Easter ham into approx. 16 thin slices. Line a plate with salad leaves and arrange the ham slices on top. Garnish with herbs and tomato wedges and serve with the cheesecake. Put the yoghurt sauce in a sauce boat, sprinkle with the remaining diced ingredients and serve separately. The rest can be kept until the next day