Gooseberry Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the base:</li><li class="ingredients-single-item">200g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">600g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">200ml sour cream, at room temperature</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp cornflour (cornstarch)</li><li class="ingredients-single-item">For the gooseberry topping:</li><li class="ingredients-single-item">500g fresh gooseberries, topped and tailed</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 tbsp water</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp cornflour (cornstarch) mixed with 2 tbsp water</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Large roasting tin (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li><li class="equipment-single-item">Food processor</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (140°C fan/320°F). Wrap the outside of a 23cm springform pan with two layers of heavy-duty aluminum foil, ensuring it comes up at least 5cm on all sides (this prevents water from seeping in during baking).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base, place the digestive biscuits in a food processor and pulse until you have fine crumbs. Add the melted butter and sugar, then pulse until the mixture resembles wet sand. Press this mixture firmly into the base of your prepared springform pan, using the back of a spoon to compact it evenly. Chill in the refrigerator while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, beat the cream cheese on medium-low speed until completely smooth with no lumps (about 2 minutes). Having your ingredients at room temperature is crucial for achieving a silky texture without overbeating, which can incorporate too much air and cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the sugar and beat until just incorporated. Scrape down the sides and bottom of the bowl thoroughly. Add the sour cream and mix until smooth. Add the cornflour and mix until just combined.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs one at a time, mixing on low speed just until each is incorporated. Overbeating at this stage can cause the cheesecake to crack during baking. Finally, add the vanilla extract and mix briefly to combine. The mixture should be completely smooth but not aerated.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the filling onto the chilled base. Tap the pan gently on the countertop a few times to release any trapped air bubbles. Place the foil-wrapped springform pan in a large roasting tin. Fill the roasting tin with enough hot water to come about halfway up the sides of the springform pan. This water bath provides gentle, even heat and creates steam that prevents the surface from drying out and cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 1 hour to 1 hour 15 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble when gently shaken – it should jiggle like set jelly, not ripple like liquid. Don't be tempted to overbake; the cheesecake will continue to set as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for about an hour. This gradual cooling prevents the surface from cracking due to sudden temperature changes. After an hour, remove from the water bath and cool completely at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cheesecake is cooling, prepare the gooseberry topping. Place the gooseberries, sugar, water, and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, until the gooseberries start to burst and release their juice, about 5-8 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Stir in the cornflour mixture and bring to a simmer, stirring constantly until the mixture thickens (about 2 minutes). Remove from heat and allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once both the cheesecake and gooseberry topping are completely cool, spread the gooseberry mixture over the top of the cheesecake. Refrigerate for at least 6 hours, preferably overnight, to allow the flavors to develop and the cheesecake to set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>To serve, run a thin knife around the edge of the cheesecake before releasing the springform ring. The contrast between the creamy vanilla filling and the tart, vibrant gooseberries makes for a stunning presentation and a perfect balance of flavors. For the cleanest slices, dip your knife in hot water and wipe clean between cuts.</li></ol>