Gooseberry and Ginger Baked Cheesecake

I love a really good Baked Cheesecake and this combination of tart gooseberries, homemade gooseberry jam and the hint of ginger is a delicious combination perfect for a Summer dessert!

We have a nice little crop of berries coming through but my sister Aveen is the queen of gooseberry jam. Combining both fresh berries and the jam in this dessert is a real winner and it looks gorgeous dressed with a few fresh leaves and fruit.

Enjoy! Kela x

Gooseberry and Ginger Baked Cheesecake

Ingredients:

BASE

• 150g ginger snap biscuits
• 150g digestive biscuits
• 100g melted butter

FILLING

• 500g full-fat cream cheese (I used Philadpelphia)
• 225g caster sugar
• 3 medium free range eggs
• 2 tbsp cornflour
• 5 tbsp ginger cordial (I used Belvoir brand for this, really tasty)
• 350g gooseberries, topped and tailed
• 200g creme fraiche

Method:

1. Preheat oven to 150C regular / 130C fan. Lightly grease a 23cm springform tin and line base with parchment.
2. To make the base, blitz the biscuits in a food processor until they are crumbed then pour the melted butter over and whizz again to combine. Tip the butter crumbs into the prepared tin and smooth over the base with the back of a metal spoon or as I do, a small metal 1/4 Cup measure. Pop into the freezer while you prepare the filling.
3. Beat the cream cheese and 150g of the caster sugar until smooth. Beat in the eggs one at a time then add the cornfour and 3 tablespoons of the cordial. Beat to combine then pour into the prepared base. Bake in the oven for 50-55 minutes until just set but a little wobbly in the centre. Turn off the heat and leave the cheesecake to sit in the oven for up to an hour to cool.
4. Meanwhile put the gooseberries in a small saucepan with 25g caster sugar and the remaining cordial. Bring to a simmer and cook gently for about 5 mins - you want them to still hold their shape. Pop into a sieve over a bowl and drain the juice. Return the juice to the saucepan and simmer again until reduced. Tip the gooseberries into a bowl and add the reduced syrup then leave to cool.
5. When the cheesecake has cooled a bit (it doesn’t need to be cold) take out of oven gently spread the gooseberries and syrup over the top. Reset the oven to 150C / 130C fan. Mix the creme fraiche with the remaining caster sugar and gently spread this in a layer over the gooseberries. Return the cheesecake to the oven and cook for a further 15 minutes.
6. Again turn off the oven and leave the cheesecake inside to cool - this prevents splits occuring in the surface.
7. When cooled, cover the top with clingfilm and leave to fully cool in the fridge for anywhere from 4 hours to preferrably overnight.
8. Serve sliced with a further drizzle of jam, some fresh fruit and maybe cream.