Spicy cheesecake

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 250 g Flour
  • 125 g Butter or margarine
  • 1 Egg
  • 1/2 TEASPOON Salt
  • 650 g Broccoli
  • 7-10 Tbsp Salt
  • 250 g boneless pork
  • 3 Eggs
  • 750 g Low-fat curd
  • 250 g Schmand
  • 7-10 Tbsp Pepper
  • 60 g medieval Gouda cheese
  • 30 g Hazelnuts with shell
  • 7-10 Tbsp Grease

Directions

  1. 1

    Knead flour, fat, egg and salt with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for about 30 minutes. In the meantime, clean broccoli, divide into florets and wash.

  2. 2

    Blanch in boiling salted water for about 5 minutes. Pour off, rinse with cold water and drain. Cut the smoked pork into cubes. Beat 2 egg yolks and 1 egg with the whisks of the hand mixer.

  3. 3

    Stir in the curd and sour cream. Season with salt and pepper. Roll out the dough round (approx. 30 cm Ø) and place it in a greased Lift-Off mould (28 cm Ø), press the rim slightly. Spread broccoli and cured pork on top.

  4. 4

    Pour egg quark mixture over it. Sprinkle with cheese and nut flakes. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 45 minutes. Results in approx. 12 pieces.

Nutrition Facts

KCAL
380 kcal
CARBS
20 g
FATS
22 g
PROTEINS
21 g