It’s summer! It’s time for berries!
There is nothing better than fresh berries from the farmers market. In summer you can get all the good stuff from your local farmers and nothing has to get shipped thousands of miles so you can have it. Much better – for you – for the environment – for the farmers – for everybody ;)
Just in case you don’t know what fruits or berries are in season right now – I made a little overview for the most common ones for you. This calendar is for Germany and many other countries in Central Europe – not sure about the U.S. though – they have areas with good weather all year round, so there might be a little difference ;)
So you can see gooseberries are in season here in Germany right now. A good reason to bake a cake with it, right? ;) I found this easy recipe not too long ago and thought I should try it. Turned out to be a good idea.
It’s a recipe my grandma would have liked too I think. Spelt flour instead of regular flour and honey instead of sugar – much better for your health! If you like you can even try whole spelt flour – should work as well (I only had regular spelt flour at home, that’s why I used that one).
Anyways – you should try this recipe – the mix of sweetness from the honey, the sourness of the gooseberries, the creaminess from the cheesecake filling – all good balanced… mmmmmm :)
INGREDIENTS / ZUTATEN
For the crust:
1 2/3 cup (210g) spelt flour
1 tsp. baking powder
2 oz. (50g) honey (liquid)
1 egg yolk
3.5 oz. (100g) sour cream
pinch of salt
For the filling:
14 oz. (400g) gooseberries
10.5 oz. (300g) crème fraîche
3 small eggs
3 tsp. cornstarch
½ tsp. vanilla extract
3 oz. (85g) honey, liquid
For the topping:
sliced almonds
confectioner’s sugar for dusting (optional)
Für den Boden:
210g Dinkelmehl
1 TL Backpulver
50g Honig, flüssig
1 Eigelb
100g Sour Cream (oder Saure Sahne)
Prise Salz
Für den Belag:
400g Stachelbeeren
300g Crème Fraîche
3 Eier
3 TL Speisestärke
½ TL Vanille Extrakt
85g Honig, flüssig
Für die Dekoration:
Gehobelte Mandeln
Puderzucker zum Bestäuben (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350˚F (175°C). In a large bowl add all of the ingredients for the cake crust and knead to a smooth dough. If the dough is too sticky, add some more flour.
2. Grease a 10 inch (26cm) springform tin. Roll out the dough on a floured surface to a circle slightly larger than the tin. Place in the tin and press the dough to the sides. Wash the gooseberries and remove all hard parts from the berries. Let them dry a bit and then toss in some flour. Place in the tin and set aside.
3. Add the remaining ingredients for the filling in a large bowl and mix well. Pour the mix over the berries. Bake the cheesecake for about 40-45 mins until golden brown.
4. For the decoration toast some sliced almonds in an ungreased, non-stick pan. Be careful not to burn them. Stirr constantly. Let cool down completely. When the cheesecake is cooled down completely, sprinkle with the toasted almonds and dust with convectioner’s sugar (optional).
1. Den Ofen auf 175°C (350°F) vorheizen. Alle Zutaten für den Teig in eine große Schüssel geben und zu einem glatten Teig verkneten. Sollte der Teig zu klebrig werden, etwas mehr Mehl zugeben.
2. Eine 26cm (10 inch) Springform fetten. Den Teig auf einer bemehlten Fläche etwas größer als die Form ausrollen. Teig in die Form legen und an die Seiten drücken, damit ein Rand entsteht. Stachelbeeren waschen und alle harten Bestandteile entfernen. Beeren abtropfen lassen und dann in etwas Mehl schwenken. In die Form geben und dann zur Seite stellen.
3. Die verbliebenen Zutagen für den Belag in einer großen Schüssel verrühren. Über die Stachelbeeren schütten und dann für 40-45 Minuten backen, bis der Kuchen goldbraun ist.
3. Für die Dekoration die Mandeln in einer beschichteten Pfanne ohne Fett kurz rösten. Nicht zu heiss werden lassen und ständig rühren, die Mandeln verbrennen sonst schnell. Alles abkühlen lassen. Wenn der Kuchen komplett ausgekühlt ist, mit den Mandeln bestreuen und mit Puderzucker bestäuben (optional).
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Rustic Gooseberry Cheesecake
- Prep Time: 30
- Cook Time: 45
- Total Time: 90
Ingredients
For the crust
- 1 2/3 cup (210g) spelt flour
- 1 tsp. baking powder
- 2 oz. (50g) honey (liquid)
- 1 egg yolk
- 3.5 oz. (100g) sour cream
- pinch of salt
For the filling
- 14 oz. (400g) gooseberries
- 10.5 oz. (300g) crème fraîche
- 3 small eggs
- 3 tsp. cornstarch
- ½ tsp. vanilla extract
- 3 oz. (85g) honey, liquid
For the topping
- sliced almonds
- confectioner’s sugar for dusting (optional)
Instructions
- Preheat the oven to 350˚F (175°C). In a large bowl add all of the ingredients for the cake crust and knead to a smooth dough. If the dough is too sticky, add some more flour.
- Grease a 10 inch (26cm) springform tin. Roll out the dough on a floured surface to a circle slightly larger than the tin. Place in the tin and press the dough to the sides. Wash the gooseberries and remove all hard parts from the berries. Let them dry a bit and then toss in some flour. Place in the tin and set aside.
- Add the remaining ingredients for the filling in a large bowl and mix well. Pour the mix over the berries. Bake the cheesecake for about 40-45 mins until golden brown.
- For the decoration toast some sliced almonds in an ungreased, non-stick pan. Be careful not to burn them. Stirr constantly. Let cool down completely. When the cheesecake is cooled down completely, sprinkle with the toasted almonds and dust with convectioner’s sugar (optional).
Notes
- You can also use whole spelt flour instead of the regular one.
Nutrition
- Serving Size: 12
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 ;)
