We’re glad to note gooseberries are having their moment once again. Paired with white chocolate, this is a little match made in heaven
Makes 8 small jars or 1x20cm tin
250g digestive biscuits
100g unsalted butter, melted
300g white chocolate
50g icing sugar
300g crème fraîche
100g caster sugar
1 tablespoon water
1 lemon, juice only
1 Put biscuits in a freezer bag, close it and, using a rolling pin, crush them until they are completely crumbled. Take them out and mix with the melted butter and spread into a 20cm cake tin. Push the mixture around evenly with the back of a spoon. Place in the fridge for at least 30 minutes to set.
2 Put white chocolate in a heatproof bowl over a pot of simmering water and stir until melted. Be careful not to overheat the chocolate as it will split. Allow to cool slightly.
3 In a separate bowl, whisk the mascarpone and icing sugar. Now add crème fraîche and whisk slowly to mix. Add the cooled, melted chocolate. Keep whisking slowly until nice and smooth. Pour this mix over the biscuit base and smooth it with a knife or the back of spoon. Refrigerate for at least three hours.
4 To make the gooseberry compote, put gooseberries, water, caster sugar and lemon juice in a pot and cook slowly until the berries are soft. Cool down before pouring over the cheesecake and serve.
TIP: Use gluten-free biscuits to include everyone.
This recipe originally appeared in FOOD&WINE Magazine, June 2016
Recipe credit: Kilruddery House and Gardens
Photography credit: Harry Weir ,assisted by Brian Clarke
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