Spicy savoury cheesecake

Spicy savoury cheesecake

Total: 1 hr 15 min. | Active: 35 min.
Nutritional value / person: 648 kcal
, Fat: 33 g
, Carbohydrate: 57 g
, Protein: 31 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pastry dough

250 g white flour
1 tsp salt
cube yeast (approx. 15 g)
25 g butter, cold, cut into pieces
1 ½ dl milk


1 tbsp oil for frying
2 green pepper, cut into strips
1 red chilli pepper, deseeded, finely chopped
½ tsp salt
250 g medium-aged Tilsiter, coarsely grated
1 onion, finely chopped
1 tbsp white flour
180 g plain yoghurt
1 egg, beaten
1 ½ dl milk
½ tsp salt
a little nutmeg
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How it's done

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Pastry dough

Mix the flour, salt and yeast in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the milk and mix quickly to create a soft dough – do not knead. On a surface lightly dusted with flour, roll the dough out to a circle, transfer to the oven tray and prick firmly with a fork.


Heat the oil in a frying pan. Fry the pepper for approx. 10 mins. over a medium heat. Stir in the chilli, season with salt and allow to cool.

Mix the cheese, onions and flour. Stir in the yoghurt and remaining ingredients. Spoon the cheese mixture onto the pastry base and top with the pepper.

Bake for approx. 40 mins. in the lower half of an oven preheated to 200°C.

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