Gooseberry cheesecake

• gooseberries↗750g g
• elderflower cordial↗4 tbsp tbsp
• orange↗1

  zested and juiced

• ginger biscuits125g g
• digestive biscuits125g g
• unsalted butter↗125g g
• soft cheese↗500g g
• mascarpone↗250g g
• icing sugar↗125g g

Step-by-step instructions

1. 1

   Tip the gooseberries, 2 tbsp of the elderflower cordial and the orange juice into a saucepan. Cook over a medium heat for 10 mins until the gooseberries have softened but not broken down completely. Set aside.

2. 2

   Line the base of a deep 23cm springform cake tin with baking parchment. Blitz all the biscuits in a food processor to fine crumbs, then tip into a bowl. Melt the butter over a low heat and stir into the biscuit crumbs to combine. Tip into the tin and press down into an even base. Chill for at least 30 mins or up to 1 hr.

3. 3

   Put the soft cheese, mascarpone, remaining cordial and the orange zest in a bowl, and mix well to combine. Sift in the icing sugar and mix everything together. Fold in three-quarters of the cooked gooseberries along with 1 tbsp of their cooking liquid, then pour this over the biscuit base. Chill for at least 4 hrs or overnight.

4. 4

   Just before serving, remove the cheesecake from the tin and put on a cake plate or stand. Spoon the remaining gooseberries over the middle of the cheesecake, along with a drizzle of the cooking liquid.