Swiss Cheesecake à la Lustenberger 1862

70 minutes preparation and cooking time
Serves 4
Cheese: Lustenberger 1862 fruity and tangy


  • 500 grams of potatoes
  • Cake batter
  • 3 eggs
  • 1.5 dl milk
  • 1.5 dl cream
  • 300 grams of Lustenberger, grated
  • 1 onion
  • ½ tsp. baking powder
  • Salt, pepper, nutmeg


  1. Boil the potatoes unpeeled until firm to the bite. Allow to cool, peel and grate on the potato grater.
  2. Place the batter on a baking tray covered in baking paper and puncture with the fork. Spread the potatoes on it. Preheat the oven to 200 degrees Celsius (390 F).
  3. Whisk together 3 egg yolks with milk and cream. Season with pepper, nutmeg and a little salt. Grate the cheese, chop the onion and mix in both.
  4. Beat three egg whites with baking powder and some salt until stiff and carefully fold into the cheese mixture. 
  5. Spread the mixture on the dough base. Bake the cheesecake in the bottom half of the oven for 30-40 minutes. Allow to rest in the form for a few minutes, then cut it and enjoy immediately.

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