Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 8 potatoes for mashing (e.g. Rooster potatoes) (approximately 800 g)
  • 4 slices of bacon
  • 200 g diced tomatoes
  • 250 g ricotta
  • 250 g cream cheese
  • 1 whole egg + 1 yolk
  • 1 tsp thyme
  • 2 tsp paprika
  • Salt and pepper (seasoning)
EUPOTATOES28755 website 820x480 recipes 01 35
Preparation time: 25 MIN Cooking time: 40 MIN
  1. Wash and peel the potatoes and cut into pieces. Place in a pan of cold, salted water and cook for 15 minutes once the water begins to boil, then drain.
  2. Mash the potatoes and add the diced tomatoes, thyme, salt, and pepper.
  3. Preheat the oven to 180°C/Gas 4.
  4. In a bowl, mix together the ricotta, cream cheese, egg, and egg yolk. Add the paprika and season with salt and pepper.
  5. Press the mashed potato and tomato into a cake ring and smooth the surface. Pour the cheese mixture over the top. Smooth the surface. Place in the oven for 25 minutes.
  6. In a hot frying pan, fry small pieces of bacon.
  7. Serve the cheesecake warm with bacon pieces sprinkled on top.


For an entirely veggie version, replace the bacon with courgette pieces.

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