Gooseberry Cheesecake Recipe

Put the cookies into a food processor, and work for 30 seconds to make fine crumbs. Melt the butter in a pan, then stir crumbs into the batter, mixing well. Press into the base of an 8-inch springform pan. Chill. Put the gooseberries into a saucepan with the sugar and water. Cook for 5 minutes until soft. Let cool slightly, then put into a food processor and puree for 30 seconds. Mix together the cream cheese and egg yolks in a bowl, and stir in the gooseberry puree. Dissolve the gelatin in hot water, and the let cool slightly. Whip the cream until peaking, then stir into the gooseberry mixture. Stir in the gelitan. Beat the egg whites until stiff, and fold into the mixture. Pour the mixture onto the chilled base, return to the refrigrator and chill for another 3 hours, or until set. Remove the cheesecake from the pan, and place on a serving plate. Decorate with piped whipped cream, gooseberries and mint.