Gooseberry Meringue Cheesecake

1. 1

   Preheat the oven to 325u00b0F. Mix the butter and graham cracker crumbs together. Grease an 8 inch springform pan with oil. Press the crumb mixture firmly into the base of the pan and chill for 30 mins.

2. 2

   Boil the white wine or apple juice and 1/3 cup of the sugar. Add the gooseberries and simmer for 2-3 minutes. Mix together .5 oz of the pudding powder and 1tbsp of water until smooth. Add to the pan and simmer for 1 min, stirring. Remove from heat and allow to cool.

3. 3

   In a bowl, mix together the cream cheese, egg yolks, 1/3 cup sugar and remaining pudding powder. Mix in the cooled gooseberry compote. Spread evenly over the graham cracker crust. Bake in the oven for about 40 minutes.

4. 4

   Beat the egg whites until stiff and slowly add 3/4 cup of sugar. Continue to beat for 8-10 mins. Place the meringue mixture in a piping bag with a large nozzle. Remove cake from oven and pipe meringue on top immediately. Return to the oven for 15 mins on the lowest rack, then 5 mins on the top rack. Remove from the oven and allow to cool on a wire rack.

* Per serving · 4 servings · Values may vary.