Thomasina Miers’ recipe for baked Mexican cheesecake with gooseberry and elderflower compote | The new flexitarian

Taste the rough with the smooth with this nutty base, velvety, smooth topping and tangy compote

Cheesecake is a popular pudding in Mexico. The subtle scent of vanilla, a spice native to the country, is the classic way to flavour the cream filling, and I often add lime zest for a bit of zing. I like to bake it until puffed up, golden and quivering. Alongside, a seasonal fruit compote is just the thing – in this case, gooseberries and elderflower to hail the arrival of June.

UK readers: click to buy these ingredients from Ocado

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