Gooseberry Cheesecake
Ingredients
- 250 g ginger biscuits
- 125 g unsalted butter melted
- 750 g gooseberries topped and tailed
- 6 tbsp. elderflower cordial
- 1 orange zested and juiced
- 500 g full fat cream cheese
- 250 g mascarpone
- 125 g icing sugar
Instructions
- Grease and line the base of a springform 23cm cake tin.
- Make the base by crushing the biscuits, either by hand or in a food processor to form a fine crumb. Stir through the melted butter, mix to combine and tip into the cake tin.
- Using the back of a spoon, firmly press the crumb into the base of the tin and place in the fridge to set for at least 30 minutes or up to an hour.
- Place the gooseberries and three tablespoons of the elderflower cordial into a small pan. Zest the orange and place the zest to one side. Add the juice of the orange to the pan. Place over a medium heat and gently cook for 10 minutes until the gooseberries have softened but not collapsed and still remain whole. Cool.
- Once the gooseberries have cooled take a large bowl and combine the cream cheese, mascarpone, 3 tbsp. elderflower cordial and the orange zest. Sift in the icing sugar and mix it all together.
- Add three quarters of the gooseberries to the cheese mixture and fold in. Spread the cheese mixture over the biscuit base and smooth the top using a palette knife. Chill for at least 4 hours preferably overnight.
- When ready to serve, carefully remove the cheesecake from the tin (run a hot knife round the outside to remove it from the sides of the tin). Place the cheesecake on a serving plate and spoon the remaining gooseberries over the cheesecake with a drizzle of the cooking liquor.
Notes
TOP TIPS
- You can use different biscuits for the base, digestives, oat biscuits or a combination of two are good.
- Gooseberries have a natural affinity with dairy produce, which is why they produce such good fools. Their sharpness is fabulous with cream cheese and the tartness shines through with the cordial and creaminess of the mascarpone. Such a good summer cheesecake.
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