Gooseberry Pie with Cream Cheese

A simple but delicious cake recipe:

(*) For a cake springform pan of 18 cm ø Crumble the cornflakes finely in a hand mixer or with a pastry roller. Mix with 75 g sugar, 15 g soft butter and 1-2 tbsp water.

Grease the cake springform pan. Spread the mixture evenly on the bottom except for a small residue, press up the edges and place in the refrigerator for 30 minutes.

Preheat the oven to 175 °C. Clean the gooseberries, rinse and drain well. Mix the cream cheese, sour cream or crème fraiche, remaining sugar, custard powder and egg yolks. Season with the lemon zest, the juice of one lemon and the cinnamon. Whip both egg whites until stiff, fold in. Add the gooseberries.

Spread the mixture evenly on the cornflake base, sprinkle with the remaining cornflakes. Bake in the oven (center, convection oven 160 °C for 1 hour. Turn off the oven and let the cake rest for another 10 min, then cool on a cooling rack.

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