Gills Baked Gooseberry and Ginger Nut Cheesecake

Beautiful and deliciously fragrant summer cheesecake.

What you will need:

Ginger Nut Biscuit Base

  • 125g ginger nut biscuits
  • 50g unsalted butter
  • 30g oats

Oven Roasted Gooseberries

  • 300g fresh gooseberries
  • 50g caster sugar
  • Pinch of ground ginger

Cheesecake filling

  • 225g curd cheese
  • 225g mascarpone  or cream cheese
  • 2 medium eggs
  • 75g caster sugar

Sour Cream Glaze

  • 150ml sour cream
  • 30g syrup from the roasted gooseberries

What to do:

Ginger Nut Biscuit Base

  1. Melt the butter in a small saucepan.
  2. Crush the biscuits and oats in a food processor, slowly add the melted butter and blend until it resembles fine breadcrumbs.
  3. Line the baking tin with parchment paper. I used a 17cm x 6cm springform.
  4. Press the crumbs into the bottom of the lined tin using the back of a spoon. Set aside.

Oven Roasted Gooseberries

  1. Preheat the oven to 200°C.
  2. Clean and wash the gooseberries, drain well.
  3. Line a baking tray with parchment paper and spread the gooseberries, ground ginger and sugar on the lined tray.
  4. Roast the gooseberries for 20 minutes.
  5. Once they are roasted use a slotted spoon to transfer the gooseberries to cover the ginger nut base, try and avoid transfering too much of the juice but do not crush them too much either. Leave a 1cm gap around the outside of the biscuit base.
  6. Turn the oven down to 180°C, return the cake tin to the oven for 10 minutes.

Cheesecake filling

  1. Once the base is cooked remove for the oven and turn the oven down to 170°C.
  2. Cream the eggs and sugar until fluffy.
  3. Add both cheeses and blend until smooth.
  4. Pour the cheesecake mixture on top of the baked gooseberries.
  5. Place the cheesecake in the oven for 25 minutes.
  6. Remove the cheesecake from the oven, it will still look wobbly but do not be tempted to bake it longer. Let the cheesecake cool for 10 minutes.
  7. Turn the heat to 200°C while preparing the sour cream glaze.

Sour Cream Glaze

  1. Stir the syrup and sour cream together until smooth.
  2. Spread the sour cream over the top of the baked cheesecake and return to the oven for 5 minutes.
  3. Let the cheesecake set completely in the tin before serving.

Food Fanatics Tips

Gills recipe notes to me were very informative. She mentioned that it might be difficult to find curd  and/or cream cheese. I found both in a good supermarket at their deli counter. If you cannot find cream cheese use mascarpone.

Do not be tempted to over bake the cheesecake, a gentle wobble is good! These cooking times are spot on for the size cake tin that I have used.