Spicy savoury cheesecake

Total time: 1hr 15m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 648 Kcal, 31g Protein, 57g Carbohydrates, 33g Fat


  • Pastry dough
  • 250 g white flour
  • 0.3 cube yeast (approx. 15 g)
  • 1 tsp salt
  • 25 g butter, cold, cut into pieces
  • 1.5 dl milk
  • Filling
  • 1 tbsp oil for frying
  • 1 red chilli pepper, deseeded, finely chopped
  • 2 green pepper, cut into strips
  • 0.5 tsp salt
  • 250 g medium-aged Tilsiter, coarsely grated
  • 1 onions, finely chopped
  • 180 g plain yoghurt
  • 1 tbsp white flour
  • 1 eggs, beaten
  • a little nutmeg
  • 1.5 dl milk
  • Utensils
  • For a baking tray approx. 30 cm in diameter, lined with baking paper

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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.
  • Filling

    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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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