This cheesecake is really light and fluffy but really quite sharp!!! It's from Mary berry's ultimate cake book.
For the base:
25g demerara sugar
100g ginger biscuits, crushed
For the cheesecake:
15g powdered gelatine
3 tbsp water
450g fresh gooseberries
75ml elderflower cordial
3 tbsp clear honey
225g soft cheese
150 ml sour cream
2 eggs, separated
100g caster sugar
Lightly grease a loose-bottomed 23cm round cake tin ( I used a 20 cm one and that was fine).
Melt the butter for the base, then add the demerara sugar and the crushed biscuits. Mix together and use to line the tin.
Sprinkle the gelatine over the water and leave for 10 minsto sponge.
Place the gooseberries and elderflower cordial in a pan, and bring to the boil then simmer gently for about 5 mins or until the gooseberries are tender. Push through a nylon sieve to make a purée. Turn into a food processor and add the honey, cheese, sour cream and egg yolks. Process together until smooth.
Stand the bowl of gelatine in a pan of gently simmering water and allow to dissolve. Mix into the gooseberry mixture in the processor.
Whisk the egg whites until frothy,then add the caster sugar 1 teaspoon at a time until the mixture is very stiff. Pour the gooseberry mixture into the meringue and blend well. Pour into the tin and leave in the fridge to set.
Serve with whipped cream and