Thomasina Miers’ recipe for baked Mexican cheesecake with gooseberry and elderflower compote | The new flexitarian

Updated at: Thu, 17 Aug 2023 02:30:10 GMT

Step 1

Prep 20 min

Step 2

Cook 1hr 20 min

Step 3

Serves 8

Step 4

120g caster sugar

Step 5

1 tbsp cornflour

Step 6

375g full-fat cream cheese

Step 7

3 large eggs, separated

Step 8

1 tsp vanilla bean paste

Step 9

150ml double cream

Step 10

1 lime

Step 11

Heat the oven to 190C (170C fan)/375F/gas 5. Grease and line the bottom of a 20cm loose-bottomed cake tin.

Step 12

Start by making the base. In a food processor, blitz the biscuits and coconut to a rough crumb. Melt the butter and mix into the biscuits until they resemble wet sand. Season with a few pinches of salt and put in the base of the cake tin, using the back of a spoon or a small, flat-bottomed glass to smooth it out evenly. Bake for 10 minutes, then remove and leave to cool.

Step 13

Turn down the oven to 170C (150C fan)/325F/gas 3. Mix the sugar with the cornflour, then beat in the cream cheese, egg yolks, vanilla and double cream. Grate in the zest from the lime, then stir in the juice of half the lime. In a separate bowl, whisk the egg whites to stiff peaks, then fold into the cheese mixture as gently as possible, to keep the cheesecake light and airy.

Step 14

Scrape the filling into the tin, smooth the top and bake for 60-70 minutes, or until lightly golden on top. Turn off the oven but leave the cheesecake inside to cool. Once the cheesecake has cooled, put in the fridge to chill.

Step 15

Meanwhile, make the compote by putting the gooseberries, cordial and the juice from the remaining half-lime into a small pan and cook gently for eight minutes, until the fruit starts to collapse. When you are ready, serve the cheesecake with the warm compote.

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