Gooseberry cheesecake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Pour the biscuits into a freezer bag and crumble them with a dough roll. Melt the butter and let it cool down a little. Mix flour, sugar and vanilla sugar in a bowl. Add butter and knead into crumbles with your hands. Put about 2/3 of the crumbles into a greased springform pan (26 cm Ø) and press them to a flat bottom. Spread wholemeal crumbs on the dough base. Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes. Remove from the oven and turn the temperature down (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer)

2. 2

   Wash and clean the gooseberries and drain well. Separate eggs. Slit the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Mix 50 ml milk, vanilla pulp, pudding powder and salt. Boil 200 ml milk. Stir the pudding powder into the milk and bring to the boil while stirring. Remove from the heat, pour into a bowl and allow to cool for about 5 minutes. Then stir in the egg yolks. Stir the quark into the pudding. Beat the egg whites until stiff, adding icing sugar. Fold the beaten egg white into the quark mixture

3. 3

   Put the cheese mixture on the pre-baked base and bake for approx. 45 minutes. After about 10 minutes, spread gooseberries and remaining crumbles on the cheese mixture and finish baking. Turn off the oven and let the cake stand in the oven for about 15 minutes with the oven door slightly open. Then remove the cake, remove the cake from the edge and let it cool on a cake rack for at least 2 hours. Sprinkle with icing sugar just before serving

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
360 kcal

CARBS
50 g

FATS
14 g

PROTEINS
8 g