Cheesecake with Gooseberries

Ingredients

• 200 g Flour
• 75 g sugar
• 1 pinch salt
• 1 egg
• 140 g butter
• 3 eggs
• 500 g Low-fat quark
• 120 g sugar
• 1 tbsp Lemon Juice
• 1.5 tsp cornstarch
• 500 g fresh gooseberries
• flour (for the work surface)
• butter (for the pan)
• powdered sugar (for dusting)

Instructions

1. 1.

   Mix flour with sugar and salt, sift onto a work surface, press a well in the middle, crack an egg into it, and scatter butter pieces around the well. Quickly knead with hands into a smooth dough, shape into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 180°C (350°F) with upper and lower heat.

3. 3.

   Separate the eggs; whisk yolks with quark, sugar, lemon juice, and cornstarch. Beat egg whites with a pinch of salt until stiff peaks form, then fold into the quark mixture.

4. 4.

   Wash and drain the gooseberries.

5. 5.

   Roll out the dough on a floured surface slightly larger than the pan, line a greased springform pan with it, lifting up the edges to create a rim.

6. 6.

   Spread half the gooseberries over the base, pour the quark filling on top, smooth it, and sprinkle with the remaining berries. Cover with buttered parchment paper and bake in the preheated oven for 40-45 minutes. Remove from the oven when done.

7. 7.

   Let the finished cheesecake cool, cut into slices, dust with powdered sugar, and serve.