Obwald-Style Cheesecake Recipe
Obwald-Style Cheesecake
Flavors of Switzerland
Total time: 30 to 60 minutes

Prep. time: 15 minutes
Cooking time: 30 minutes

Difficulty: Easy
Chef's Note

This is a specialty of central Switzerland that is related to France's quiche lorraine. Served alone or with a salad, it makes a light meal.

(1) Or 300 g / 10 oz. homemade or commercial pie pastry

Crust (1)
- 50 g Sbrinz cheese
- 200 g flour
- 100 g butter
- 100 ml / 2/5 cup water
- 1 Tbsp. vinegar
- salt

- 150 g / 5 oz.) grated Sbrinz cheese
- 150 g / 5 oz.) grated Emmenthal
- 30 g / 3 tbsp. flour
- 200 ml / 3/4 cup milk
- 200 ml / 3/4 cup cream
- 2 eggs
- salt, pepper, a pinch of nutmeg
- Choice of strips of ham, mushrooms or herbs


  1. On a pastry board, make the pastry by rubbing together the flour, sbrinz and vinegared, salted water.
  2. Form the pastry into a ball and let rest in a floured cloth in the refrigerator.

Filling and finishing

  1. Meanwhile, separate the eggs. Beat the whites to firm peaks.
  2. In a bowl, combine the milk, cream and egg yolks. Season with salt and pepper. Gently fold the beaten egg whites into the mixture.
  3. Roll the pastry out to a 4 mm thickness. Place in a buttered quiche tin. Prick all over with a fork and dust with flour.
  4. Sprinkle with grated cheese. Pour the filling over top. 
  5. Bake for 35-40 minutes in a preheated 180° C/350° F until the top is golden and the filling is set. Serve hot. 
More recipe ideas

 Photo: Androuet, cheesemongerr since 1909. 17 stores in France, UK and Sweden + online shop.

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