Spicy savoury cheesecake

Spicy savoury cheesecake

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


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Pastry dough

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


1tbsp oil for frying
2 green pepper, cut into strips
1 red chilli pepper, deseeded, finely chopped
½tsp salt
250g medium-aged Tilsiter, coarsely grated
1 onion, finely chopped
1tbsp white flour
180g plain yoghurt
1 egg, beaten
1 ½dl milk
½tsp salt
a little nutmeg
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For a baking tray approx. 30 cm in diameter, lined with baking paper

How it's done

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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