Gooseberry Cheesecake

Para versão Portuguesa clique aqui: “Cheesecake de Physalis”

Gooseberries make pretty decorations. A simple cheesecake takes on another level when decorated with this fruit.

180g graham crackers
75g melted butter

3 gelatin sheets (1,8g each)
400g cream cheese
3 tbsp sugar
1 tsp vanilla
1 tbsp lemon juice
200ml heavy cream
3 tbsp icing sugar

1 cup gooseberries
2 tbsp brown sugar
2 tbsp lemon juice
1 tbsp water
1 cinnamon stick

To prepare the base:

Grind cookies to crumbs. You can do it with your food processor, or place them in a plastic bag and crush them with a rolling pin. One way or the other will work. Add melted butter and mix well.

Line a springform pan with parchment paper and spread crumb mixture evenly over the bottom. Refrigerate for at least 30 minutes.

To prepare the cheesecake:
Soak gelatin sheets in cold water for about 7 minutes. Once soft, wring sheets gently to remove excess water. Place in a small bowl and micro-wave for 10 seconds. They should have dissolved completely. If not, place back in for another 2 or 3 seconds.

In a bowl mix the cream cheese with lemon juice and vanilla until soft and creamy. Add the dissolved gelatin and mix well.
Beat the heavy cream with icing sugar until thick. Add to cheese mixture and mix well. Pour mixture over cookie crust, spread evenly and refrigerate for 3 to 4 hours.

To prepare the topping:

After washing the gooseberries, place them in a pan along with the sugar, lemon juice, water and cinnamon. Boil over medium heat until it thickens, about 10 minutes. Let it cool.

Remove cheescake from the pan onto a serving plate. Choose a few gooseberries with a better looking husk and peel them open in a petal shape. Place spoonfulls of gooseberry topping over the center of the cake, letting the liquid drizzle over the sides. 
Decorate the sides of the cake with gooseberries with their husk open in the shape of flowers.

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