Gooseberry Cheesecake Recipe

Prepare and bake crust

Preheat oven to 175°C (350°F). Grease and line the base of a 23cm (9-inch) springform pan. Place the digestive biscuits in a food processor and blitz to fine crumbs (or place in a sealed bag and crush with a rolling pin). Transfer crumbs to a bowl and mix in the sugar and a pinch of salt. Pour in the melted butter and stir until the mixture holds together when pressed. Press the crumb mixture evenly into the base (and about 1 cm up the sides if desired) of the prepared pan using the back of a spoon or the base of a glass. Bake the crust for 10 minutes, then remove from oven and set aside to cool slightly while you prepare the filling. Leave the oven on.

Beat cream cheese

Reduce oven to 160°C (320°F). In a large bowl (or stand mixer fitted with the paddle), beat the room-temperature cream cheese on medium speed until smooth and free of lumps, scraping the bowl down as needed (about 2–3 minutes).

Add sugar and eggs

Add the caster sugar and beat until incorporated and slightly smooth (about 1 minute). Add the eggs one at a time, beating only until combined after each addition — avoid overbeating to prevent excess air in the batter which can cause cracks.

Add remaining ingredients

Mix in the sour cream, vanilla extract, lemon zest and cornstarch on low speed until just combined and smooth. Scrape down the bowl and ensure there are no dry pockets of cream cheese. The batter should be smooth and slightly thick.

Fill and bake

Pour the filling over the pre-baked crust and smooth the top with a spatula. Tap the pan gently on the counter once or twice to release large air bubbles. Place the springform pan on the middle rack. Bake at 160°C (320°F) for 45–60 minutes, or until the edges are set but the center still has a slight wobble (it will continue to set as it cools). To minimize cracking, you may place a shallow tray of hot water on the lower rack for gentle steam (optional).

Cool gradually

Turn the oven off and crack the oven door open; leave the cheesecake inside for 1 hour to cool gradually. After that, remove from the oven and let cool to room temperature on a wire rack. Once cooled, chill in the refrigerator for at least 4 hours or preferably overnight to firm up fully.

Cook the gooseberries

While the cheesecake is chilling (or up to a day ahead), make the gooseberry compote. Place the trimmed gooseberries, sugar and water in a medium saucepan over medium heat. Stir occasionally until the sugar dissolves and the fruit releases juices, about 6–8 minutes. Reduce heat to a simmer.

Thicken

If you prefer a saucy compote, simmer until fruit is soft but still holds some shape (5–7 minutes). For a thicker, glossy topping, stir the cornstarch slurry (1 tsp cornstarch mixed with a little cold water) to recombine and add it to the simmering fruit while stirring; cook for another 1 minute until the mixture thickens. Remove from heat and stir in the lemon juice and optional butter for shine. Taste and adjust sweetness if necessary. Allow the compote to cool to room temperature; it will thicken further as it cools.

Store

Transfer compote to a jar or container and refrigerate until needed. It will keep for 3–4 days in the fridge.

When the cheesecake is fully chilled, run a thin knife around the edge to loosen and release the springform, then remove the ring and transfer the cake to a serving plate if desired. Spoon the cooled gooseberry compote over the top, spreading evenly; leave some compote pooled in the center or let it drip slightly down the sides for a rustic look. Decorate with a few fresh gooseberries and/or mint leaves and dust lightly with icing sugar if using. Chill 15–30 minutes more so the topping sets slightly before slicing.

Serve

Use a sharp, hot knife (wipe between slices) to cut clean wedges. Serve chilled. Leftover cheesecake will keep covered in the refrigerator for up to 4 days.