Sarah Nelson's Gooseberry and Ginger Cheesecake
Ingredients
- 300g Grasmere Gingerbread Crumbs
- 30g unsalted butter (melted)
- 200g gooseberries
- 3 tbsp ginger cordial
- Zest of 1 orange
- Juice of ½ orange
- 500g cream cheese
- 250g mascarpone
- 125g icing sugar (sifted)
- 1 jar of Sarah Nelson's Gooseberry & Ginger Conserve (185g)
Preparation
- Mix the Grasmere Gingerbread® Crumbs and melted butter together. Press into the bottom of a 23cm springform tin and set aside.
- Place the gooseberries, 1 tbsp of ginger cordial and the orange juice into a saucepan. Cook over a medium heat until the gooseberries have softened, then set aside.
- To make the filling, add your cream cheese, mascarpone, remaining cordial, orange zest and icing sugar into a large mixing bowl. Beat until combined and thickened. Then, add Sarah Nelson’s Gooseberry and Ginger Conserve and fold in until just combined (add the conserve a little at a time, checking the consistency as you go)
- Pour the mixture over the base and chill for at least 4 hours, preferably overnight.
- Just before serving, remove the cheesecake from the tin and gently spoon the gooseberries over the top.