It’s summer! Yeah! That means it’s time for berries! Berries all over the place. Everywhere! ;) I wish we had a big garden, so we could plant all kinds of bushes with small, tasty berries. Unfortunately, we don’t have a garden. D’oh! Fortunately, have a farmer’s market close by where you can get everything your heart desires. I love to go to the farmer’s market with my little basket (just kidding) and look at all the veggies, fruits, and berries they got. One of my favorite recipes in summer – because it is so easy to prepare – is definitely this Rustic Gooseberry Cheesecake. So delicious!
In case you have no clue what’s available in summer from local farms – I got a little overview here for you. Well… if you live in Germany or in one of the surrounding countries (Central Europe) that is. Most of these fruits and berries are grown all over the world, but due to different climate zones, the seasons for those fruits and berries vary a bit – depending on where in the world you live. If you call Australia home, you are absolutely wrong here. Well, at least if you were looking for information about gooseberries and when they are in season in your area. You can still stay for the great recipes ;P
Gooseberries are available in Germany and many other European countries from June to August. A good reason to do something delicious with them during this time ;) This delicious cheesecake here is just one of many recipes you can do with these great berries. If you like gooseberries, you should definitely try this recipe. It’s really great ;)
This cheesecake here is a sweet treat my grandma would have loved as well, I think. She loved gooseberries. She probably would have made the cake with regular wheat flour and sugar, but I prefer using spelt flour and honey in my bakes. You know I try to eliminate sugar (and regular a/p flour) from my diet as much as possible ;) I think the recipe would certainly work with wholemeal flour as well…if you like that, just give it a try. I try to use wholemeal flour as much as possible, but for a cake like this one here I think regular spelt flour is the best choice.
Regular wheat flour, spelt flour, or wholemeal flour – whatever you want to use – I am pretty sure you will get a delicious cake. I love the combination of honey and gooseberries. With regular sugar you would just get sweetness, but with honey you also add flavor to the cake… so good! Give it a try. Really ;)
INGREDIENTS / ZUTATEN
For the base:
7 oz. (200g) spelt flour
1 tsp. baking powder
1 pinch of salt
3.5 oz. (100g) sour cream
2 tbsp. honey
1 medium egg yolk
For the filling/topping:
21 oz. (600g) gooseberries
3 tbsp. cornstarch, divided
14 oz. (400g) crème fraîche
3 medium eggs
1 medium egg white
1.8 oz. (50g) honey
1/2 tsp. vanilla extract
1-2 tbsp. almonds, sliced & roasted
Für den Boden:
200g Dinkelmehl (Type 630)
1 TL Backpulver
1 Prise Salz
100g Schmand
2 EL Honig
1 Eigelb (M)
Für den Belag:
600g Stachelbeeren
3 EL Speisestärke, aufgeteilt
400g Crème fraîche
3 Eier (M)
1 Eiweiß (M)
50g Honig
1/2 TL Vanille Extrakt
1-2 EL Mandeln, gehobelt & geröstet
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Lightly grease a 10-inch (25cm) pie dish or tart tin* with slightly higher edges (or a 10-inch springform tin) and set aside.
2. For the dough, mix the flour with baking powder and salt. Add sour cream, honey, and the egg yolk and mix in, then knead until you get a smooth dough. Let the dough rest for about 5 minutes, then roll out on a floured surface, slightly larger than the baking tin. Press down to the bottom and sides. Prick several times with a fork, cover, and set aside.
3. Wash and drain the gooseberries for the filling, then remove any stalks and flower remnants. Add two tablespoons of the starch and mix with the gooseberries until all the berries are covered evenly with the starch. Set aside.
4. Mix crème fraîche, eggs, egg white, honey, and the vanilla extract for the filling in a bowl. Add the remaining tablespoon of starch and stir in. Transfer the gooseberries to the prepared baking tin and distribute them evenly. Pour the cream on top. Try to cover all the berries with the cream – if some are peeping out, that’s ok ;)
5. Bake the cake in the lower third of the preheated oven for about 40-45 minutes. The edges should have browned slightly, but the center should still wobble a bit if you tap the baking tin. Remove from the oven and let cool down for at least 2 hours, so the cheesecake filling can set properly. If you like, you can sprinkle some toasted sliced almonds on top of the cake before serving.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 25cm Pie- bzw. Tarteform* mit etwas höherem Rand (oder 26er-Springform) leicht einfetten und zur Seite stellen.
2. Für den Teig das Mehl mit Backpulver und Salz vermischen. Schmand, Honig und das Eigelb dazugeben und verrühren und dann zu einem glatten Teig verkneten. Den Teig für etwa 5 Minuten ruhen lassen, dann etwas größer als die Backform ausrollen. Den Teig in die Form legen und am Boden und den Seiten festdrücken. Mit einer Gabel mehrmals einstechen, abdecken und zur Seite stellen.
3. Die Stachelbeeren für die Füllung waschen, abtropfen lassen und dann ggf. noch Stiele und Blütenreste entfernen. Zwei Esslöffel der Stärke dazugeben und mit den Stachelbeeren vermischen, bis alle Beeren mit Stärke bedeckt sind. Zur Seite stellen.
4. Crème fraîche, Eier, Eiweiß, Honig und Vanille Extrakt in einer Schüssel verrühren. Den verbliebenen Esslöffel Stärke dazugeben und unterrühren. Die Stachelbeeren in die vorbereitete Form füllen und mit der Creme übergießen. Nach Möglichkeit sollten alle Beeren mit Creme bedeckt sein, es ist aber nicht schlimm, wenn einige rauspieken ;)
5. Den Kuchen im unteren Drittel des vorgeheizten Ofens für etwa 40-45 Minuten backen. Die Ränder dürfen Farbe bekommen haben – in der Mitte sollte die Käsekuchenmasse allerdings noch ein wenig wobbeln, wenn man an der Form rütteln. Aus dem Ofen holen und für mindestens 2 Stunden abkühlen lassen, damit sich die Käsekuchenmasse noch setzen kann. Wer mag, kann vor dem Servieren noch einige geröstete, gehobelte Mandeln über den Kuchen streuen.
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Here is a version of the recipe you can print easily.
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Rustic Gooseberry Cheesecake
- Prep Time: 00:25
- Cook Time: 00:45
- Total Time: 03:00
- Yield: 1 1x
- Category: Cheesecake
- Cuisine: Germany
- Diet: Vegetarian
Description
The perfect cheesecake for a hot summer day: a Rustic Gooseberry Cheesecake. So easy to prepare and really delicious! Your family and friends will love it!
Ingredients
For the base:
7 oz. (200g) spelt flour
1 tsp. baking powder
1 pinch of salt
3.5 oz. (100g) sour cream
2 tbsp. honey
1 medium egg yolk
For the filling/topping:
21 oz. (600g) gooseberries
3 tbsp. cornstarch, divided
14 oz. (400g) crème fraîche
3 medium eggs
1 medium egg white
1.8 oz. (50g) honey
1/2 tsp. vanilla extract
1–2 tbsp. almonds, sliced & roasted
Instructions
1. Preheat the oven to 350°F (180°C). Lightly grease a 10-inch (25cm) pie dish or tart tin* with slightly higher edges (or a 10-inch springform tin) and set aside.
2. For the dough, mix the flour with baking powder and salt. Add sour cream, honey, and the egg yolk and mix in, then knead until you get a smooth dough. Let the dough rest for about 5 minutes, then roll out on a floured surface, slightly larger than the baking tin. Press down to the bottom and sides. Prick several times with a fork, cover, and set aside.
3. Wash and drain the gooseberries for the filling, then remove any stalks and flower remnants. Add two tablespoons of the starch and mix with the gooseberries until all the berries are covered evenly with the starch. Set aside.
4. Mix crème fraîche, eggs, egg white, honey, and the vanilla extract for the filling in a bowl. Add the remaining tablespoon of starch and stir in. Transfer the gooseberries to the prepared baking tin and distribute them evenly. Pour the cream on top. Try to cover all the berries with the cream – if some are peeping out, that’s ok ;)
5. Bake the cake in the lower third of the preheated oven for about 40-45 minutes. The edges should have browned slightly, but the center should still wobble a bit if you tap the baking tin. Remove from the oven and let cool down for at least 2 hours, so the cheesecake filling can set properly. If you like, you can sprinkle some toasted sliced almonds on top of the cake before serving.
Notes
Let the baking begin!
Updated 19.07.2023
This is how the cake looked 9 Years ago ;)
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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 ;) 
