Clotted cream cheesecakes with gooseberry compote
- June 2014
- Serves 6
- Hands-on time 30 min, oven time 50-60 min
Looking for a summer pudding that’s a bit…different? These decadent little baked clotted cream cheesecakes served with a sparky gooseberry compote might fit the bill. Even better if you’ve grown the gooseberries yourself.
- 48.6g (29.5g saturated)
- 38.5g (35.1g sugars)
If you can’t get hold of fresh gooseberries, buy frozen and thaw before using. You’ll only need to bake for 7-10 minutes in step 4.
You can make the cheesecakes up to 2 days in advance, then keep in the fridge. Serve at room temperature.
The compote will keep, chilled in a sealed container, for up to a week.
You can cook the cheesecakes in ramekins instead of poaching rings, if you like. There’s no need to turn them out – just spoon the compote on top to serve.
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