Gills Baked Gooseberry and Ginger Nut Cheesecake
A big apology for not replying to your letter and saying thank you for sharing this remarkable recipe with us. Your cheesecake recipe will be one that I shall treasure for the rest of my life! As a big cheesecake lover I am proud to add this recipe to my collection. I know it would be one that my children will make for their friends, passing it down from generation to generation just as you have done with us.
This recipe differs from the norm and truly shows your skill as a brilliant cook and baker. I have taken the liberty to add the gooseberries but I’m sure you will not mind. The cheesecake turned into a beautiful fragrant English rose on a sunny summers day and I particularly love the pièce de résistance the glossy soured cream glaze.
I was meaning to bake this recipe for the British Larder readers for some time but never got around to do it. Now that mum’s visiting and she’s a true cheesecake connoisseur I thought that there was no better time than today!
Mum gave your baked gooseberry and ginger nut cheesecake the thumbs up.
We went to Cammas Hall Farm situated in the pretty Hertfordshire village of Hatfield Broad Oak . It’s a brilliant ‘pick your own’ farm with soft fruits and various vegetables to harvest through out the summer months. We get lost amongst the rows and rows of ripe fruits, the thing I like the most of Cammas Hall is the different varieties that they grow. I really got into raspberries last year and ended up making different jams with the various varieties. It’s brilliant almost like different varieties of grapes and wines.
The gooseberries and strawberries will be plentiful until the end of June. I can also vow for the strawberries, they are big, plump, juicy and just simply scrummy!
Hope you will pop by for a slice of your luscious cheesecake and a cup of tea.
Lot’s of love,
Ginger Nut Biscuit Base
- 125g ginger nut biscuits
- 50g unsalted butter
- 30g oats
Melt the butter in a small saucepan.
Crush the biscuits and oats in a food processor, slowly add the melted butter and blend until it resembles fine breadcrumbs.
Line the baking tin with parchment paper. I used a 17cm x 6cm springform.
Press the crumbs into the bottom of the lined tin using the back of a spoon. Set aside.
Oven Roasted Gooseberries
- 300g fresh gooseberries
- 50g caster sugar
- Pinch of ground ginger
Preheat the oven to 200°C.
Clean and wash the gooseberries, drain well.
Line a baking tray with parchment paper and spread the gooseberries, ground ginger and sugar on the lined tray.
Roast the gooseberries for 20 minutes.
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.
Turn the oven down to 180°C, return the cake tin to the oven for 10 minutes.
- 225g curd cheese
- 225g mascarpone or cream cheese
- 2 medium eggs
- 75g caster sugar
Once the base is cooked remove for the oven and turn the oven down to 170°C.
Cream the eggs and sugar until fluffy.
Add both cheeses and blend until smooth.
Pour the cheesecake mixture on top of the baked gooseberries.
Place the cheesecake in the oven for 25 minutes.
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.
Turn the heat to 200°C while preparing the sour cream glaze.
Sour Cream Glaze
- 150ml sour cream
- 30g syrup from the roasted gooseberries
Stir the syrup and sour cream together until smooth.
Spread the sour cream over the top of the baked cheesecake and return to the oven for 5 minutes.
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.