Summary
Every week we bring you a recipe from chef Rachel Green, champion of the Tastes of Lincolnshire Gooseberry and Elderflower Cheesecake Serves 6 - 8 INGREDIENTS 100g hobnobs or sweet oat biscuits 150g gingernut biscuits 50g unsalted butter, plus extra for greasing One tbsp golden syrup 500g mascarpone cheese 100g cream cheese 200g caster sugar 290mls double cream, lightly whipped Two egg yolks One tsp vanilla extract One tsp lemon juice 500g gooseberries, topped and tailed Four tbsp elderflower cordial One tbsp mint leaves, shredded METHOD 1 Butter the bottom and sides of a 20cm / eight inch spring-form cake tin.
2 Crush the biscuits in a food processor, or place in a plastic bag and crush with a rolling pin.See the full content of this document
Extract
A Taste of Lincolnshire
3 Melt the butter with the golden syrup, add t...
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