Baked gooseberry cheesecake

Baked gooseberry cheesecake

You will need:-

300g of fresh gooseberries

50g of brown sugar

1 tbsp of ground sugar

225g of ginger biscuits

60g of melted butter

600g of cream cheese

A pot of double cream

a single lemon

Bake 300g of fresh gooseberries with 50g of brown sugar and ground ginger (1 tbsp) at 200 degree Celsuis for 20mins until soft.

Whilst this is baking, crush 225g of ginger biscuits and add 60g of melted butter into a large bowl and combine. Press this mixture into the bottom of a cheesecake tin and leave in the refrigerator to set. When the fruit is ready, spread the gooseberry mixture over the cheesecake base and leave to cool.

Then add the cream cheese topping (I use a vegetarian recipe, but if you aren't vegetarian, just add lemon rind and ground ginger to a plain cheesecake topping to taste).

To make a vegetarian cream cheese topping, I use 600g of soft cheese (sometimes I like to use half mascarpone, half cream cheese) and a pot of double cream, mixed with a hand mixer until stiff. Then add ground ginger, lemon juice and lemon rind to taste.

Spoon the cream cheese onto the base and leave to set in the refrigerator.

(Tip: to decorate, I rolled fresh gooseberries in sugar and arranged them on the top, with a sprinkle or ground ginger)

Enjoy! x