Hearty cheesecake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and cook them in boiling water for about 25 minutes, drain, quench, peel and immediately press the still hot potatoes through a potato press

2. 2

   Mix 350 g flour, 1 1/2 teaspoon salt, sugar and nutmeg. Crumble yeast in 175 ml lukewarm water, dissolve in it while stirring. Add yeast-water mixture and 3 tbsp. olive oil to the flour mixture. Add the potatoes and mix with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 40 minutes

3. 3

   Meanwhile peel and finely dice the onions and garlic. Clean, wash and finely dice the zucchini. Cut ham into cubes. Heat 2 tablespoons of oil in a large frying pan, add onions, garlic, courgettes and ham and fry over medium heat for 6-8 minutes while turning. Season to taste with salt and pepper. Remove from the heat and allow to cool

4. 4

   Place 75-100 g flour on a work surface and knead the dough well with your hands again. Put the dough into a well-greased, flour-spread baking tray (30 cm Ø), press the rim up slightly. Let it rise again in a warm place for about 30 minutes

5. 5

   Crush gorgonzola with a fork. Mix in sour cream. Grate cheese. Spread the vegetable and ham mixture on the yeast dough, leaving 1.5-2 cm of edge free. Spread the sour cream cheese mixture with a tablespoon as a blob. Sprinkle with cheese and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes on the bottom shelf

6. 6

   From the

7. 7

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
330 kcal

CARBS
32 g

FATS
16 g

PROTEINS
15 g