Recipes

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

  1. Mix the Grasmere Gingerbread® Crumbs and melted butter together. Press into the bottom of a 23cm springform tin and set aside.
  2. 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.
  3. 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)
  4. Pour the mixture over the base and chill for at least 4 hours, preferably overnight.
  5. Just before serving, remove the cheesecake from the tin and gently spoon the gooseberries over the top.