Broad bean pasta
Make the most of broad beans – at their peak in summer months – in this light pasta recipe. Peas work well too, though broad beans are just as sweet when peeled
Gooseberry cheesecake
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 4 hrs 30 mins chilling
- Easy
- Serves 12
Skip to ingredients
- 750g gooseberries
- 4 tbsp elderflower cordial
- 1 orangezested and juiced
- 125g ginger biscuits
- 125g digestive biscuits
- 125g unsalted butter
- 500g soft cheese
- 250g mascarpone
- 125g icing sugar
Nutrition: Per serving
- kcal447
- fat32g
- saturates20g
- carbs33g
- sugars24g
- fibre3g
- protein5g
- salt0.8g
Method
step 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.
step 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.
step 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.
step 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.
