Savory cheesecake

Ingredients for 14 servings:

• 5 packs of double cream cheese (60% fat)
• 250 g whipped cream
• 1 jar olives, stuffed with peppers
• 500 g white bread (white loaf)
• 300 g cheese (Gouda, 45% fat, cake slice)
• 3 bunches of parsley
• 1 bunch of chives
• 1 bunch of dill
• 1 bunch of basil
• 1 tbsp tomato paste
• Salt
• Pepper, white
• Paprika powder, sweet

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Mix 800g cream cheese and 200g cream, season with salt and pepper, and divide into 3 portions. Drain the olives, halve them, and mix with one portion of the cheese. Wash the herbs (reserve one stalk each for garnish and 1 bunch of parsley), finely chop, and stir into the second portion. Mix the third portion with tomato paste and season with paprika. Remove the crust from the bread and cut into approximately 1 cm thick slices. For the tart pan (20 cm diameter), cut a 75 x 20 cm strip of parchment, pinch it lengthwise in the middle, and place it around the inside of the springform pan. Line the base with bread (cutting slices to fit the round pan). Pour in the olive cream, smooth it out, and cover with a second layer of bread. Pour in the paprika cream, smooth it out, and cover with bread. Pour in the herb cream, smooth it out. Cover and chill for 30 minutes. Mix the remaining cheese and cream, season with salt and pepper. Remove the rind from the Gouda cheese and cut into 14 slices. Remove the cake from the pan, remove the paper, spread the cheesecake edges with cream cheese, and sprinkle with the remaining chopped parsley. Arrange the Gouda cheese in a circle on the cake to create 14 slices, and decorate the center with the herb stems. Refrigerate the cake for 2 hours before serving. Enjoy.