Gooseberry cheesecake

We cut the cheesecake into squares and coated them with white chocolate – an optional extra that takes this treat to a whole new level of decadence!

Makes one 23 x 23cm cheesecake Preparation time: 1 hour Baking time: 45 minutes – 1 hour Oven temperature: 160°C

• 200g Romany Creams, crumbled

• 80ml melted butter

• about 125ml good quality gooseberry jam

• 2 x 250g tubs of medium-fat cream cheese

• 180g (225ml) light brown sugar

• zest of 1 lemon

• about 30ml fresh lemon juice

• 3 large eggs

• 250ml sour cream

• 300g white chocolate, melted

1 Preheat the oven. Line a square 23 x 23cm ovenproof dish with a double layer of foil and a layer of baking paper on top (this prevents the cheesecake from burning and helps with the turning out). Combine the biscuit crumbs and butter and press into the bottom of the prepared dish to form a crust.

2 Spoon the jam in an even layer on top of the crust.

3 Whisk the cream cheese, sugar and lemon until smooth, then add the eggs and sour cream; whisk until just combined. Pour the mixture over the jam and bake for about 45 minutes to 1 hour until just set. Remove from the oven, allow to cool completely then refrigerate until ice cold – preferably overnight (the cheesecake is easier to cut into squares if it’s firm).

4 Cut the cheesecake into equal squares and arrange carefully on a wire rack over a baking tray. Pour the melted chocolate over each square. The extra chocolate will drip onto the tray and can be used again if another round of chocolate coating is required. Refrigerate to harden and garnish with extra berries.