Gooseberry Cheesecake - cooking recipe

Ingredients

300 g plain flour
150 g caster sugar
1 tsp vanilla essence
150 g butter, melted
100 g digestive biscuits, smashed into crumbs
250 ml semi skimmed milk
1 None vanilla pod, seeds scraped out
2 tbsp custard powder
2 medium eggs, separated
250 g cream cheese
100 g icing sugar + some for dusting
350 g red gooseberries

Preparation

Heat oven to 400\u00b0F. In a bowl, mix the flour, sugar and vanilla extract. Pour in the melted butter and mix with your hands into crumbs. Press 2/3 of the crumbs into the bottom of a greased 10 inch springform pan. Press flat then distribute the biscuit crumbs over the top and bake for about 10 minutes. Remove from oven and turn temperature down to 325\u00b0F.
Mix 1/4 cup milk, vanilla seeds and custard powder until smooth. Bring remaining milk to a boil and stir in the custard powder mixture and simmer for a couple of minutes. Remove from the heat, pour into a bowl and allow to cool for 5 minutes.
After 5 minutes, stir in the egg yolks and cream cheese. Whisk the egg whites until stiff while slowly adding the powdered sugar and fold into the cream cheese mixture. Transfer to the springform pan, smooth and bake for 45 minutes.
After 10 minutes of cooking, sprinkle in the gooseberries and top with the remaining crumbs and bake for the remaining 35 minutes. When cooked, turn the oven off, open the oven door slightly and allow the cake to cool in the oven for 15 minutes before removing and cooling on a wire rack. Serve with a dusting of powdered sugar.