Recipes
A selection of members recipes
Gooseberry cheesecake
Submitted by Christine (Milford Dip)
225g digestive biscuits crushed
150g butter (melted)
1 kg gooseberries
180g sugar
100ml water
300 ml Double cream (I use elmlea light, I do not feel so guilty when it says light!!!)
500g creme cheese
Sachet of powdered gelatine
1. Crush the digestive biscuits until they are fine breadcrumbs. Add the melted butter and mix thouroughly.
2. Press the mixture firmly into a greased or non-stick 20 cm loose-based cake tin.
3. Place the gooseberries in a saucepan with two tablespoons of the sugar and the water. Bring to the boil, reduce the heat and cook for 3 - 5 minutes until the gooseberries soften and turn lighter in colour.
4. Strain the gooseberries in a colander and set aside to cool
5. In a large bowl whisk the creme until soft peaks form. Fold in the remaining sugar, then the cream cheese. Mix in the gelatine.
6. Fold half of the gooseberries into the cream cheese mixture, mixing well.
7. Spread the gooseberry mixture evenly over the biscuit base. Chill in the fridge for up to an hour, until set.
8. Sprinkle the remaining gooseberries over the top ( I prefer to use 1kg of gooseberries and not put any on the top)
Yummy!!!! even for non gooseberry lovers.
