Gooseberry and Sweet Cicely Cheesecake

comments (4) June 8th, 2008

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Click To Enlarge Photo: Scott Phillips

Ingredients:
3 cups graham cracker crumbs
1 stick butter, melted
14 oz. cream cheese
2 large eggs
Juice of 1 lemon
1-1/4 cups superfine sugar
2 cups gooseberries, topped and tailed
1 tsp. finely chopped sweet Cicely
1 cup sour cream

8 servings

If you do not grow sweet Cicely, either leave it out or alter the taste somewhat by using freshly chopped mint instead.

Preheat the oven to 350°F.

For the base, mix the graham cracker crumbs and butter in a large bowl. Press the mixture into a 9-inch springform pan and chill.

For the filling, beat together in a large bowl the cream cheese, eggs, lemon juice, and 3⁄4 cup of the superfine sugar until smooth. Pour the filling into the base and put the cake in the oven for 30 minutes.

Meanwhile, cook the gooseberries with 1⁄4 cup of the sugar for 8 to 10 minutes, or until soft. Drain well in a sieve. Put the berries in a bowl, and, using a potato masher, mash them with the sweet Cicely.

When the cheesecake has baked for 30 minutes, remove it from the oven and allow it to cool for 5 minutes. Then carefully spread the gooseberries over the top.
For the topping, beat the sour cream in a small bowl with the remaining 1⁄4 cup sugar and slowly pour the mixture over the gooseberries. Return the pan to the oven and bake for about 20 minutes, or until just set. Turn off the heat and keep the cheesecake in the turned-off oven for at least an hour, preferably overnight. This method will prevent the surface from sinking and keep it smooth. Serve the cheese cake at room temperature.

Recipe by Sue Lawrence
October 2000
from issue #29


posted in: berries, dessert

Comments (4)

EvieMcCall writes: Tasty :)
Posted: 3:35 am on October 5th
brunomars writes: I will try to make similar cheesecake..I hope it's good
Posted: 7:34 am on October 3rd
donaldtrex writes: I tried this recipe and it was awesome. Thanks for sharing it.
Posted: 7:22 am on May 19th
danielbradly writes: Thanks for sharing it
Posted: 5:08 am on May 18th
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