Gooseberry & Elderflower Cheesecake

Deliciously tart gooseberries with heady floral elderflower, in a thick creamy mascarpone filling. All in cased in a biscuit base, finished with the zest of a lime to give a citrus zing. A wicked summer based cheesecake using a humble forgotten fruit.

Makes 1 9inch round Cheesecake

Ingredients for the Base

350g/0.77lb Digestive Biscuit or Graham Crackers

200g/0.44lb Unsalted Butter

Ingredients for the Filling

200g/0.44lb Fresh Gooseberries
4tbsp of Elderflower Cordial
360g/0.79lb Mascarpone or Cream Cheese

110g/0.24lb Caster Sugar

300ml Whipping Cream

1tsp Vanilla Extract

Method

Grease and line a loose bottom 9inch cake tin.

Add the biscuits to a mixing bowl, then bash with a rolling pin until you have fine crumbs.

Melt the butter in a saucepan, once melted pour all over the biscuit crumbs. Mix well with a wooden spoon, until all the biscuit crumbs are coated. Then pour into the cake tin and evenly spread the mixture along the base and sides. Place in the fridge until to set.

Place the gooseberries and elderflower cordial in a saucepan. Heat until the gooseberries start to soften and burst. Remove from the heat and allow to cool completely.

To a freestanding mixer add the cream cheese, caster sugar, whipping cream and vanilla extract. Whisk on a medium speed until thick and glossy. Fold in the gooseberries with the syrup. 

Spoon the mixture into the biscuit base and spread evenly. Zest a lime over the top to decorate. Return to the fridge for 1-2 hours to firm up .