Gooseberry cheesecake with meringue

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
3 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 8
  • 4 Eggs (size M)
  • 50 g cold + 75 g soft butter
  • 25 g Icing sugar
  • 75 g Flour
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 100 g red and green gooseberries
  • 175 g Sugar
  • 7-10 Tbsp grated rind of 1/4 untreated lemon
  • 1 package Sauce powder "Vanilla flavor
  • 500 g Low-fat curd
  • 1 Splash of lemon juice
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Separate 2 eggs, chill the egg whites. Knead 50 g cold butter, icing sugar, flour, vanillin sugar, 1 egg yolk and 1 pinch of salt with floured hands to a smooth dough. Wrap the dough in foil, chill for about 30 minutes

  2. 2

    Wash and clean the gooseberries. Roll out the dough on a floured work surface until round (approx. 22 cm Ø). Grease a springform pan (20 cm Ø), put the dough into it and press it lightly

  3. 3

    Mix 75 g soft butter, 100 g sugar, 1 pinch of salt and lemon zest with the whisks of the hand mixer for 2-3 minutes until creamy. Stir in 2 eggs and 1 egg yolk one after the other. Add sauce powder and stir in. Stir in quark in two portions

  4. 4

    Fill the cheese mixture into the mould, spread it out smoothly and spread gooseberries on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour on the bottom shelf

  5. 5

    Beat the egg whites, 1 pinch of salt and 1 dash of lemon juice until stiff, adding 75 g sugar. Remove the cake after the indicated baking time. Spread the meringue on the cake, leaving approx. 1 cm free at the edge

  6. 6

    Bake at the same temperature for another 10 minutes, remove from oven. Leave the cake to cool on a cake rack for about 2 hours, remove from the tin

  7. 7

    waiting time approx. 2 1/4 hours

Nutrition Facts

KCAL
360 kcal
CARBS
38 g
FATS
17 g
PROTEINS
14 g

Categories & Tags

Cakes & PastriesSummerCake