1/2 stick (4 Tbsp) 50 g butter or margarine, softened
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
5/8 cup (60 g) self-raising flour, sifted
1/2 tsp baking powder
pinch of ground Mixed Spice (All Spice / Pumpkin pie spice)
1 egg
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
5/8 cup (60 g) self-raising flour, sifted
1/2 tsp baking powder
pinch of ground Mixed Spice (All Spice / Pumpkin pie spice)
1 egg
for the filling
225 g gooseberries
juice of 1 lemon
2 tbsp honey
225 g curd or sieved cottage cheese
3 eggs, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 level tbsp plain flour (All purpose)
juice of 1 lemon
2 tbsp honey
225 g curd or sieved cottage cheese
3 eggs, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 level tbsp plain flour (All purpose)
for the topping
10 large ripe dessert gooseberries, thinly sliced
3 tbsp apricot jam
1-2 tbsp water
3 tbsp apricot jam
1-2 tbsp water
method
Preheat an oven to 160°C, 325°F, gas mark 3.
1. Put the butter or margarine, caster sugar, flour, baking powder, spice and egg into a mixing bowl and beat for 2-3 minutes or until light and creamy.
2. Spread the sponge mixture evenly over the bottom of a greased loose-bottomed 18 - 20 cm (7 - 8 inch) round cake tin.
3. For the filling, put the gooseberries into a saucepan with the lemon juice and honey and cook until the fruit is soft. (If the fruit is too sharp, add a little sugar.) Allow to cool.
4. Soften the cheese in a large mixing bowl. Beat in the egg yolks, 50 g (2 oz) of the caster sugar, the flour and cooked gooseberries.
5. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
6. Fold lightly but thoroughly into the cheese mixture. Spoon into the prepared tin and smooth the surface.
7. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
8. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
9. Ease the sides of the tin carefully away from the cheesecake and lift the cheesecake out on the tin base.
10. Arrange the dessert gooseberries, overlapping, on top of the cheesecake. Put the apricot jam into a saucepan with the water and heat until melted, then sieve.
11. Brush the apricot glaze evenly over the sliced gooseberries.
12. Chill for 2-3 hours before serving.
1. Put the butter or margarine, caster sugar, flour, baking powder, spice and egg into a mixing bowl and beat for 2-3 minutes or until light and creamy.
2. Spread the sponge mixture evenly over the bottom of a greased loose-bottomed 18 - 20 cm (7 - 8 inch) round cake tin.
3. For the filling, put the gooseberries into a saucepan with the lemon juice and honey and cook until the fruit is soft. (If the fruit is too sharp, add a little sugar.) Allow to cool.
4. Soften the cheese in a large mixing bowl. Beat in the egg yolks, 50 g (2 oz) of the caster sugar, the flour and cooked gooseberries.
5. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.
6. Fold lightly but thoroughly into the cheese mixture. Spoon into the prepared tin and smooth the surface.
7. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
8. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
9. Ease the sides of the tin carefully away from the cheesecake and lift the cheesecake out on the tin base.
10. Arrange the dessert gooseberries, overlapping, on top of the cheesecake. Put the apricot jam into a saucepan with the water and heat until melted, then sieve.
11. Brush the apricot glaze evenly over the sliced gooseberries.
12. Chill for 2-3 hours before serving.
serving amount
serves 8
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