Defrost the puff pastry according to package directions. Spread out a cake springform pan with the puff pastry squares so that the edge sticks up a little. Prick a few times with a fork and pre-bake in a heated oven at 220 degrees (convection oven 180 degrees) for about ten minutes.
Clean and rinse the spring onions, cut them into fine rings and sauté them in the heated fat.
Mix the sour cream with salt, pepper, eggs, nutmeg and herbs. Fold in the grated Gouda and the sauteed spring onions.
Spread the mixture evenly on the puff pastry base and bake the cheesecake at 200 °C for about 30 minutes.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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