Gooseberry Cheesecake

This is so simple to make and can be made 1-2 days in advance. The combination of tart gooseberries, creamy cheese and the almond-like crunch of the amaretti base work so well. The date syrup finishes off the presentation and adds a wholesome sweetness

Serves 10-12 people

Ingredients

600g red or green gooseberries

4 tablespoons elderflower cordial

150g amaretti biscuits - the crunchy kind

100g digestive biscuits

125g salted butter

400g cream cheese

250g mascarpone

100g caster sugar

A small handful of pistachios - finely ground

Date molasses or syrup for serving

Method

Wash the gooseberries, drain and tip into a pan along with 2 tablespoons of the cordial. Heat gently until the gooseberries soften, but retain their shape. Pour through a sieve and leave the berries to cool

Crush the amaretti and digestive biscuits in a bowl, or in a food processor into a fine crumb. Melt the butter and add to the crushed biscuits. Stir well until the biscuits are coated in the melted butter

Line the base of a 20-23cm springform cake tin with parchment then tip the biscuit and butter into the tin and spread evenly over the base, pressing firmly. Refrigerate for at least 30 minutes

Whisk the cream cheese, mascarpone, sugar and remaining 2 tablespoons of cordial until well combined, then stir in the drained gooseberries

Pour or spoon this over the cooled base, spread evenly, then pop back in the fridge for 3-4 hours or overnight

To serve, drizzle a little date molasses on the base of a plate and top with a generous slice of the cheesecake, finish with a sprinkle of ground pistachios