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Cheesecake With Potatoes

Cheesecake With Potatoes

A tasty cheesecake recipe with a twist: try this cake made with cheese and potatoes, an easy dish perfect for a Sunday brunch.

09 September, 2012
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Type of dish

serves for


total time

2 HR 5 MIN


500 g, waxy
100 g, smokey and diced
Yellow bell peppers
1/2, diced
Red pepper
1/2, diced
6, separated
Quark cheese
1 kg, low-fat
80 g
Parmesan cheese
120 g, grated
3 sprigs, copped
Gouda cheese
100 g


Cook the potatoes in boiling salt water for 20 min.

Fry the bacon in a pan until crispy and pat dry with kitchen paper. Add the peppers to the pan and fry for a few minutes, then remove from the heat.

Heat the oven to 180°C (160°C in a fan oven), 75°F, gas 5 and line a baking tin with grease-proof paper.

Mix together the egg yolks, quark, semolina, bacon and half the Parmesan. Stir in the peppers and the thyme and season with salt, ground black pepper and nutmeg. Beat the egg white with a pinch of salt and fold into the mixture.

Drain and quench the potatoes. Slice them and stir in the Gouda.

Spread the prepared baking tin with half the quark mixture and bake for 15 min. Remove from the oven and add the potatoes and the rest of the quark mixture. Sprinkle with the remaining Parmesan and bake for another 30-40 min.

Remove from the oven and leave to cool. Then remove carefully from the tin and serve sliced either lukewarm or cold.

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