Cheesecake is a well-liked pudding in Mexico. The refined scent of vanilla, a spice native to the nation, is the basic option to flavour the cream filling, and I usually add lime zest for a little bit of zing. I prefer to bake it till overvalued, golden and quivering. Alongside, a seasonal fruit compote is simply the factor – on this case, gooseberries and elderflower to hail the arrival of June.
Baked Mexican cheesecake with gooseberry and elderflower compote
Chilly, velvety cream, heat compote and nutty base – I like the contrasts of texture and temperature. The compote is so moreish, I’d counsel making double the quantity right here.
Prep 20 min
Prepare dinner 1hr 20 min
Serves 8
120g caster sugar
1 tbsp cornflour
375g full-fat cream cheese
3 massive eggs, separated
1 tsp vanilla bean paste
150ml double cream
1 lime
For the biscuit base
250g ginger biscuits
60g desiccated coconut, or coconut flakes
100g butter
Salt
For the compote
300g contemporary gooseberries (or 1 x 300g tin, drained)
50ml elderflower cordial
Warmth the oven to 190C (170C fan)/375F/gasoline 5. Grease and line the underside of a 20cm loose-bottomed cake tin.
Begin by making the bottom. In a meals processor, blitz the biscuits and coconut to a tough crumb. Soften the butter and blend into the biscuits till they resemble moist sand. Season with a number of pinches of salt and put within the base of the cake tin, utilizing the again of a spoon or a small, flat-bottomed glass to easy it out evenly. Bake for 10 minutes, then take away and depart to chill.
Flip down the oven to 170C (150C fan)/325F/gasoline 3. Combine the sugar with the cornflour, then beat within the cream cheese, egg yolks, vanilla and double cream. Grate within the zest from the lime, then stir within the juice of half the lime. In a separate bowl, whisk the egg whites to stiff peaks, then fold into the cheese combination as gently as attainable, to maintain the cheesecake mild and ethereal.
Scrape the filling into the tin, easy the highest and bake for 60-70 minutes, or till flippantly golden on high. Flip off the oven however depart the cheesecake inside to chill. As soon as the cheesecake has cooled, put within the fridge to relax.
In the meantime, make the compote by placing the gooseberries, cordial and the juice from the remaining half-lime right into a small pan and prepare dinner gently for eight minutes, till the fruit begins to break down. If you end up prepared, serve the cheesecake with the nice and cozy compote.
The easy flex
To make this pudding dairy-free, use coconut oil as a substitute of butter within the base and blitz soaked cashew nuts and chia seeds for the filling.
UK readers: click on to purchase these elements from Ocado
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