Para versão Portuguesa clique aqui: “Cheesecake de Physalis”
Gooseberries make pretty decorations. A simple
cheesecake takes on another level when decorated with this fruit.
Base:
180g graham crackers
180g graham crackers
75g melted butter
Cheesecake:
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
Topping:
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.
