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)

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.
  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.