Gooseberry and Ginger Cheesecake Recipe

3 pieces stem ginger, thinly sliced

50 g/2 oz granulated sugar

75 ml/5 tbsp water
225 g/8 oz gooseberries
50g/2 oz lime flavored jelly (jello)
15 g/1 tbsp powdered gelatine

Grated rind and juice of 1/2 lemon

225 g/8 oz/1 cup cream cheese

75 g/3 oz caster (superfine) sugar

2 eggs, separated
300 ml double (heavy) cream
75g/3 oz butter or margarine, melted
175 g/6 oz ginger biscuit (cookie) crumbs

Method:

Grease and line a 23 cm/9 in loose-bottomed flan ring. Arrange the stem ginger around the edge of the base. Dissolve the granulated sugar in the water in a pan, then bring to the boil. Add the gooseberries and simmer gently for about 15 minutes until just tender. Lift the gooseberries out of the syrup with a slotted spoon and arrange in the centre of the prepared tin. Measure the syrup and make up to 275 ml/9 fl oz with water. Return to a low heat and stir in the jelly until dissolved. Remove from the heat and leave until beginning to set. Spoon over the gooseberries and chill until set.

Sprinkle the gelatine over 45 ml/3 tbsp of the lemon juice in a bowl and leave until spongy. Stand the bowl in a pan of hot water and leave until dissolved. Beat the cream cheese with the lemon rind, caster sugar, egg yolks, gelatine and half the cream. Whip the remaining cream until thick, then fold it into the mixture. Whisk the egg whites until stiff, then lightly fold them in. Spoon into the tin and chill until set.

Mix together the butter or margarine and biscuit crumbs and sprinkle over the cheesecake. Press down lightly to firm the base. Chill until firm. Dip the base of the tin in hot water for a few seconds, run a knife around the edge of the cheesecake, then turn out on to a serving plate.