Project Description

Spiced Damson & Billington’s Gingerbread Cheesecake

Damsons are plentiful at this time of year, especially in Shropshire! We recommend using the Shropshire Prune which has distinctive & astringent richness which makes it a versatile fruit for culinary purposes.


To make the Damson topping

  1. Put the damsons (or cherries/blackberries) and spices in a pan with 200ml water. Bring to a simmer and cook gently, stirring regularly, for 10-15 minutes, until the fruit has collapsed and the stones have come free.
  2. Tip into a sieve and rub through with a wooden spoon to remove the stones, skins and spices. Sweeten the damson purée by whisking in sugar to taste – how much sugar you need will depend on the tartness of the fruit and your personal taste – and leave to cool.

To make the Cheesecake

  1. Remove the Billington’s Gingerbread out of its packaging and into a sealed. Plastic bag. With a rolling pin, smash the bisuits to make a crumb.
  2. Mix together the Billington’s Gingerbread biscuit crumbs and Demerara sugar. Add in the melted butter and mix well.
  3. Spoon the biscuit mixture into a 20cm spring-form cake tin lined with baking paper. Use a metal spoon to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator until set.
  4. In a large mixing bowl, using a whisk or a wooden spoon, beat together the cream cheese, icing sugar and vanilla pod seeds or vanilla extract until well mixed.
  5. Fold in the double cream, mixing well.
  6. Spoon the cream mixture over the chilled biscuit base, making sure that there are no air bubbles. Smooth the top of the cheesecake with a palette knife or metal spoon. Add the damson topping to cover the cheesecake.
  7. Chill the cheesecake in the refrigerator for 1 hour until set.
  8. To serve, remove from the cake tin and cut into slices.

white cermamic plate with silver fork and damson cheesecake topped with rich red fruit

Ingredients for the spiced damson topping

  • 500g Damsons (or other fruit such as blackberries or cherries) 
  • Star Anise
  • Cinnamon
  • 150g caster sugar
  • 4 tbsp water
three stars of the spice star anise

For the Cheesecake

  • 100 g Billington’s Gingebread biscuits, crushed into fine crumbs
  • 50 g demerara sugar
  • 50 g butter, melted
  • 500 g full-fat cream cheese
  • 100 g icing sugar
  • 1 vanilla pod, sliced lengthways, or 1 tsp vanilla extract
  • 200 ml double cream, lightly whipped

Billington’s Gingerbread is available to buy online, please follow this link.