Cheesecake with bacon, Gouda and herbs

Ingredients for 1 servings:

• 350 g whole wheat flour
• ½ tsp salt
• 1 tsp baking powder
• 175 g margarine
• 1 egg(s)
• 4 tbsp water
• 125 g smoked bacon, diced
• 4 eggs
• 2 tbsp herbs (chives, parsley, Maggi herb)
• 2 tbsp soft wheat semolina
• 500 g low-fat curd cheese
• 175 g medium-aged Gouda, grated
• black pepper
• chili powder
• nutmeg
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 5 minutes

savory shortcrust pastry cake

First, make the shortcrust pastry. Mix the flour with the salt and baking powder. Add the margarine, one egg and the water and knead everything into a smooth dough. Wrap the finished dough in foil and chill in the refrigerator for at least 1 hour. Next, prepare the filling. Fry the diced bacon in a pan until golden brown and let it cool. Beat the eggs in a large bowl. Then thoroughly stir in the finely chopped herbs, semolina, low-fat quark, grated Gouda cheese and fried bacon. Season the filling with pepper, chili powder and nutmeg to taste. Roll out the shortcrust pastry, place it in a greased springform pan (28 cm diameter) and form a rim. Spread the filling evenly over the pastry. Bake the cheesecake in a preheated oven at 200 degrees Celsius (top and bottom heat) for about 45 minutes.