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Thomasina Miers’ recipe for baked Mexican cheesecake with gooseberry compote and elderflower | Food

Cheesecake is a popular pudding in Mexico. The subtle scent of vanilla, a spice native to the country, is the classic way to flavor the cream filling, and I often add lime zest for a bit of spice. I like to bake it until puffed up, golden brown and quivering. In addition, a seasonal fruit compote is just what you’re looking for – in this case gooseberries and elderflower to greet the arrival of June.

Baked Mexican cheesecake with gooseberry compote and elderflower

Cold, velvety cream, warm compote and nutty base – I love the contrasts of texture and temperature. The compote is so much tastier, I recommend making double here.

Preparation 20 minutes
Cook 1 hour 20 minutes
Serves 8

120 g caster sugar
1 tbsp cornflour
375 g full cream cheese
3 large eggs
separated
1 tsp vanilla bean paste
150
ml double cream
1 lime

For the cookie bottom
250 g ginger biscuits
60 g desiccated coconut
or coconut flakes
100 g butter
Salty

For the compote
300 g fresh gooseberries
(or 1 300 g can, drained)
50 ml elderflower syrup

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

Start by making the base. Grind the cookies and coconut in a food processor to a coarse crumb. Melt the butter and mix into the biscuits until they resemble wet sand. Season with a few pinches of salt and place in the bottom 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 let cool.

Reduce the oven to 170C (150C Fan)/325F/Gas 3. Mix the sugar with the cornflour and whisk in the cream cheese, egg yolks, vanilla and whipped cream. Grate the zest of the lime and stir in the juice of half the lime. In a separate bowl, beat the egg whites to stiff peaks, then fold them into the cheese mixture as gently as possible to keep the cheesecake light and fluffy.

Scrape the filling into the tin, smooth the top and bake for 60-70 minutes, or until the top is lightly golden. Turn off the oven but let the cheesecake cool in it. Once the cheesecake has cooled, place it in the refrigerator to cool.

In the meantime, make the compote by putting the gooseberries, the liqueur and the juice of the remaining half lime in a pan and let it simmer for 8 minutes until the fruit begins to collapse. When you’re done, serve the cheesecake with the warm compote.

The simple flex

To make this pudding dairy-free, use coconut oil instead of butter in the base and blitz your soaked cashews and chia seeds for the filling.