John Myers
Contents
show
Gooseberry Cream Cheese Pie
The perfect gooseberry cream cheese pie recipe with a picture and simple step-by-step instructions.
For the shortcrust pastry
- 150 g Flour
- 1 Egg yolk
- 30 g Sugar
- 100 g Butter
- 1 Vamnille sugar
For covering
- 200 g Cream cheese, possibly lactose-free
- 250 g Quark, possibly lactose-free
- 200 g Whipped cream possibly lactose-free
- 60 g Sugar
- 2 Pä Gelatine fix
- Aside from that
- 1 kg Gooseberries
- 50 g Brown sugar
- Clean the gooseberries and cook for 3 minutes with 200 ml of water and the sugar. Cooling down. Drain in the sieve, collect the juice. For the dough, melt the butter, knead with the remaining ingredients, leave to rest in the refrigerator for 30 minutes. Roll out the dough and place in a greased springform pan, prick with a fork and bake for about 15 minutes at 200 degrees, allow to cool.
- For the cream, stir the cream cheese, quark and sugar vigorously, stir in approx. 100 ml gooseberry juice. Stir in gelatine fix with another 100 ml of juice, whip for approx. 1 minute. Whip the cream until stiff and fold into the mixture.
- Place the baked dough sheet on a cake plate, set up the cake ring, pour in the drained gooseberries and smooth out. Top up the quark mixture and let everything cool for at least 2 hours.
Facebook Comments