Clotted cream cheesecakes with gooseberry compote

Method

1. Tightly wrap foil around the bases of 6 metal poaching rings, each measuring 7cm x 6cm, to form a watertight seal (see tips). Line the base and sides with baking paper, then put them on a baking sheet.
2. Heat the oven to 110°C/fan90°C/ gas ¼. Put the cream cheese in a mixing bowl and beat with an electric hand mixer until smooth and creamy. Beat the 125g sugar, cornflour, vanilla, eggs and a pinch of salt. Add the clotted cream and beat until combined.
3. Divide the mixture among the prepared moulds (about 115g each), then bake for 35-40 minutes until the cheesecakes are set but still slightly wobbly in the centre. Set aside to cool – they’ll continue to firm up.
4. Meanwhile, make the gooseberry compote. Increase the oven temperature to 180°C/fan160°C/ gas 4. Put the gooseberries in a shallow baking dish, then sprinkle over 75g of the sugar and bake for 15-20 minutes until the berries are just tender but still holding their shape. Carefully drain the juices into a bowl (save them for another occasion). Put half the cooked gooseberries in a mini processor and blend until smooth, then push through a fine sieve into a clean mixing bowl. Taste and add a little more sugar if needed. Stir through the remaining gooseberries.
5. To serve, gently slide the cheesecakes out of the moulds and carefully peel away the baking paper from the bases only. Place on small plates, then peel off the remaining baking paper. Dust with icing sugar, then serve with the compote.