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🍰 Juicy Gooseberry Cheesecake

485 kcal · 30 min · 4 servings

Juicy Gooseberry Cheesecake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Sift the spelt flour onto a clean work surface.
  2. 2. Make a well in the center of the flour.
  3. 3. Place the egg yolk into the well.
  4. 4. Cut the butter into small cubes and add them to the dough.
  5. 5. Add a pinch of salt.
  6. 6. Knead everything into a smooth, pliable dough.
  7. 7. Shape the dough into a ball.
  8. 8. Wrap the dough ball in cling film.
  9. 9. Let the dough rest in the refrigerator for 30 minutes.
  10. 10. Grease a springform pan lightly if necessary.
  11. 11. Roll out the shortcrust pastry on a lightly floured surface.
  12. 12. Place the dough into the prepared pan.
  13. 13. Press up the edges to form a rim.
  14. 14. Prick the base of the dough several times with a fork.
  15. 15. Take the gooseberries out of the jar.
  16. 16. Let the berries drain well.
  17. 17. Distribute the gooseberries evenly over the dough base.
  18. 18. Whisk the cream cheese until it is creamy.
  19. 19. Add the cane sugar to the cream cheese mixture.
  20. 20. Add the vanilla sugar.
  21. 21. Beat in the eggs.
  22. 22. Add the lemon zest.
  23. 23. Add the pudding powder.
  24. 24. Add the crème fraîche.
  25. 25. Stir everything together into a smooth cream.
  26. 26. Pour the cream over the gooseberries.
  27. 27. Smooth the surface.
  28. 28. Preheat the oven to 180 degrees (convection 160 degrees, gas mark 2-3).
  29. 29. Bake the cake for approx. 45 minutes.
  30. 30. Take the cake out of the oven.
  31. 31. Let the cake cool down.
  32. 32. Heat the gooseberry jam.
  33. 33. Strain the warm jam through a sieve.
  34. 34. Brush the cake evenly with the smooth jam.
  35. 35. Remove the cake from the pan.
  36. 36. Let the cake cool completely.
  37. 37. Dust the cake with powdered sugar.

Nutrition per serving