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.