Ingredients
Scale
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