It’s time for another “Bake Together – The Baking Surprise”! Once again a new topic for Andrea from Zimtkeks & Apfeltarte and myself. This month we decided to do something with gooseberries. Have you ever made something with those berries? They are sweet and delicious – and so is this Gooseberry Streusel Cheesecake! Care for a slice (or two)? ;)
Once a month Andrea and I are baking “together”. Well, each of us in her/his own kitchen because we live far apart, but somehow together, you know… ;) And when we are done we surprise each other with the result. Only one ingredient is pre-selected – this time we have chosen gooseberries – end the rest is a surprise. Crazy, right? :P We are doing this now for more than three years and had a lot of fun baking – and now, of course, a great selection of recipes at hand ;)
Alright – back to the cake and the berries. When it comes to the different berries you can get here in Germany when in season, we probably used them all already in our bakes – except for gooseberries. Here in Germany, they are called “Stachelbeeren” which would translate as “berries with thorns or spikes” which is actually what they look like – a bit different to the way it is called in English. Why “goose”? Is there a connection with those birds? Hm… anyway – those berries work really nice in cakes, especially in cheesecakes. Just so you know :P
The cheesecake is a pretty easy one to make, even though the recipe looks a bit long. The streusel mix you use for the topping is also the base of the cake, the filling is an elevated pudding and the berries are… well the gooseberries. All together will become a delicious cheesecake after some time in the oven ;) I used two different flours – wheat and spelt. You can omit the spelt flour with regular wheat flour if you don’t have it or don’t like it. I use it often because it is a bit better for your stomach. The cake is originally made with white sugar – I replaced that with xylitol because of my diabetes, but you can go back to regular sugar if you prefer that. You could also replace the white sugar with cane sugar or coconut blossom sugar, for example, since that is a bit better for you (basically everything is better than white sugar) :P
I wonder what Andrea made. Still no clue. Have to take a look now as soon as she publishes it. Shall we check her blog now? ;)
INGREDIENTS / ZUTATEN
For the streusel:
7 oz. (200g) spelt flour
3.5 oz. (100g) all-purpose flour
1/2 cup (100g) xylitol (or regular sugar)
5 oz. (140g) butter, at room temperature
3.5 oz. (100g) shortbread cookies (sugar-free, spelt or wholemeal)
2 tbsp. almonds, sliced
For the filling/topping:
16 oz. (450g) gooseberries (red or green)
1 cup + 1 tbsp. (250ml) milk
2 tsp. vanilla extract
1.4 oz. (40g) cornstarch
2 tbsp. xylitol (or regular sugar)
8.8 oz. (250g) low-fat curd (quark)
2 large eggs, divided
pinch of salt
Für die Streusel:
200g Dinkelmehl (630)
100g Weizenmehl (Type 550)
100g Xylit (oder regulärer Zucker)
140g weiche Butter
100g Butterkekse (zuckerfrei, Dinkel, oder Vollkorn)
2 EL Mandeln, gehobelt
Für die Füllung/Topping:
450g Stachelbeeren (rot/grün)
250ml Milch
2 TL Vanille Extrakt
40g Speisestärke
2 EL Xylit (oder regulärer Zucker)
250g Magerquark
2 Eier (L), getrennt
Prise Salz
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 390°F (200°C). Grease a 9 inches (23cm) springform tin or baking tin with loose bottom and line with parchment paper. Set aside. Add the cookies to a freezer bag and crush until you get fine crumbs. Set aside. Wash the gooseberries, remove the stems and let drain.
2. For the streusel add the flours, xylitol (or sugar), and butter to a large bowl an rub between your fingers to form streusel. Take about 2/3 of the streusel and fill into the prepared baking tin. Press to the bottom to get one even layer. Sprinkle about 2/3 of the crushed cookies on top and lightly press down. Mix the remaining streusel, crushed cookies, and the sliced almonds and set aside in the fridge until needed. Bake the cake base for about 10 minutes. Take out of the oven and reduce the heat to 350°F (180°C).
3. While the cake base is cooling down a bit, add the milk to a saucepan. Take some of that milk and mix in a separate bowl with the vanilla extract, cornstarch, and xylitol (or sugar) until smooth. Bring the milk in the saucepan to a boil, add the cornstarch mix and stir until the mixture thickens. Remove from the heat and let cool down for several minutes. Divide the eggs, whisk the egg whites with a pinch of salt until stiff peaks form. Set aside. Add the egg yolks to the pudding in the saucepan and mix until well combined. Add the curd (quark) and mix in well. Add the stiff egg whites and fold in carefully – you want to keep as much volume as possible. Pour the mixture onto the pre-baked cake base and smooth out the top. Bake for about 10 minutes, take out and place the gooseberries on top, sprinkle with the streusel mixture and place it back in the oven and bake another 30-35 minutes until the streusel have a nice golden color and the filling has set. Turn off the oven, open the door a bit and leave the cake in there for another 10-15 minutes, then take it out and let cool down completely on a wire rack. Place in the fridge for at least 1 hour after that.
1. Den Ofen auf 200°C (390°F) vorheizen. Eine 23cm (9 inches) Springform (oder Backform mit losem Boden) einfetten und mit Backpapier auslegen. Zur Seite stellen. Die Butterkekse in einen Gefrierbeutel geben und zu Bröseln zerstoßen/zerdrücken und zur Seite stellen. Stachelbeeren waschen, Stengelreste entfernen und abtropfen lassen.
2. Für die Streusel die beiden Mehlsorten, Xylit (oder Zucker) und weiche Butter in eine große Schüssel geben und mit den Fingern zu Streuseln verarbeiten. Etwa 2/3 dieser Streusel in die vorbereitete Form füllen und zu einer flachen Schicht zusammendrücken. Von den Butterkeksbröseln auch etwa 2/3 in die Form füllen und gleichmäßig auf dem Boden verteilen, nur leicht andrücken. Die restlichen Streusel mit den Keksbröseln und gehobelten Mandeln vermischen und bis zur weiteren Verwendung in den Kühlschrank stellen. Den Streusel/Keksboden für etwa 10 Minuten vorbacken. Aus dem Ofen holen und die Temperatur auf 180°C (350°F) reduzieren.
3. Die Milch in einen kleinen Topf geben. Von der Milch etwas abnehmen und zusammen mit dem Vanille Extrakt, der Stärke und Xylit (oder Zucker) glattrühren, bis keine Stärkeklümpchen mehr zu sehen sind. Die Milch aufkochen, Stärkemischung dazugeben und unter rühren andicken lassen. Vom Herd ziehen und für ein paar Minuten abkühlen lassen. Die Eier trennen, das Eiweiß mit einer Prise Salz aufschlagen und zur Seite stellen. Das Eigelb unter den abgekühlten Pudding rühren, den Quark ebenfalls gut unterrühren und dann den Eischnee sehr vorsichtig unterheben. Die Masse in die Form mit dem vorgebackenen Boden füllen, glattstreichen und dann in die Mitte des Ofens stellen und für etwa 10 Minuten backen. Aus dem Ofen holen und zuerst die Stachelbeeren auf die Füllung setzen und dann die Streuselmischung darauf verteilen. Weitere 30-35 Minuten backen, bis die Streusel eine schöne Farbe bekommen haben und die Füllung fest ist. Ofen ausschalten, die Türe leicht öffnen und den Kuchen für 10-15 Minuten im Ofen stehen lassen, dann herausholen und auf einem Kuchengitter abkühlen lassen. Den abgekühlten Kuchen noch min. 1 Stunde in den Kühlschrank stellen, dann servieren.
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Here is a version of the recipe you can print easily.
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Gooseberry Streusel Cheesecake (sugar-free)
- Prep Time: 00:30
- Cook Time: 01:10
- Total Time: 04:00
- Yield: 1 1x
- Category: Cheesecake
- Cuisine: German
Description
Delicious German classic: Gooseberry Streusel Cheesecake. If you can get hold of these little spiky berries, you should definitely make this cake. So good!
Ingredients
7 oz. (200g) spelt flour
3.5 oz. (100g) all-purpose flour
1/2 cup (100g) xylitol (or regular sugar)
5 oz. (140g) butter, at room temperature
3.5 oz. (100g) shortbread cookies (sugar-free, spelt or wholemeal)
2 tbsp. almonds, sliced
For the filling/topping:
16 oz. (450g) gooseberries (red or green)
1 cup + 1 tbsp. (250ml) milk
2 tsp. vanilla extract
1.4 oz. (40g) cornstarch
2 tbsp. xylitol (or regular sugar)
8.8 oz. (250g) low-fat curd (quark)
2 large eggs, divided
1 pinch of salt
Instructions
2. For the streusel add the flours, xylitol (or sugar), and butter to a large bowl an rub between your fingers to form streusel. Take about 2/3 of the streusel and fill into the prepared baking tin. Press to the bottom to get one even layer. Sprinkle about 2/3 of the crushed cookies on top and lightly press down. Mix the remaining streusel, crushed cookies, and the sliced almonds and set aside in the fridge until needed. Bake the cake base for about 10 minutes. Take out of the oven and reduce the heat to 350°F (180°C).
3. While the cake base is cooling down a bit, add the milk to a saucepan. Take some of that milk and mix in a separate bowl with the vanilla extract, cornstarch, and xylitol (or sugar) until smooth. Bring the milk in the saucepan to a boil, add the cornstarch mix and stir until the mixture thickens. Remove from the heat and let cool down for several minutes. Divide the eggs, whisk the egg whites with a pinch of salt until stiff peaks form. Set aside. Add the egg yolks to the pudding in the saucepan and mix until well combined. Add the curd (quark) and mix in well. Add the stiff egg whites and fold in carefully – you want to keep as much volume as possible. Pour the mixture onto the pre-baked cake base and smooth out the top. Bake for about 10 minutes, take out and place the gooseberries on top, sprinkle with the streusel mixture and place it back in the oven and bake another 30-35 minutes until the streusel have a nice golden color and the filling has set. Turn off the oven, open the door a bit and leave the cake in there for another 10-15 minutes, then take it out and let cool down completely on a wire rack. Place in the fridge for at least 1 hour after that.
Notes
Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
