No-Bake Gooseberry Cheesecake
Gooseberries bring bright acidity and fiber, while cream cheese adds protein and fat. Gelatin sets the tender layer without flour, making the cheesecake convenient to prepare ahead and slice after chilling.
Gooseberry puree. Rinse the gooseberries (1000 g), trim them, and simmer with water (50 g), erythritol (45 g), and lemon juice (10 g) for 10–15 minutes. Strain and cool.
Base. Mix almond flour (250 g), Himalayan salt (1 g), erythritol (15 g), and melted butter (100 g). Press into a 20×20 cm pan and bake at 180 °C for 10 minutes. Cool completely.
Filling. Cover the gelatin (20 g) with cold water (50 g) and leave it to bloom for 10 minutes. Beat the cream cheese (310 g) with 515 g of cooled gooseberry puree, vanilla (2 g), and erythritol (20 g). Warm the bloomed gelatin until dissolved without boiling, then whisk it into the filling.
Pour the filling over the cooled base and refrigerate for at least 12 hours before slicing.
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