Advertisement

Ingredients

Method

  • STEP 1

    Tip the gooseberries, 2 tbsp of the elderflower cordial and the orange juice into a saucepan. Cook over a medium heat for 10 mins until the gooseberries have softened but not broken down completely. Set aside.

  • STEP 2

    Line the base of a deep 23cm springform cake tin with baking parchment. Blitz all the biscuits in a food processor to fine crumbs, then tip into a bowl. Melt the butter over a low heat and stir into the biscuit crumbs to combine. Tip into the tin and press down into an even base. Chill for at least 30 mins or up to 1 hr.

  • STEP 3

    Put the soft cheese, mascarpone, remaining cordial and the orange zest in a bowl, and mix well to combine. Sift in the icing sugar and mix everything together. Fold in three-quarters of the cooked gooseberries along with 1 tbsp of their cooking liquid, then pour this over the biscuit base. Chill for at least 4 hrs or overnight.

  • STEP 4

    Just before serving, remove the cheesecake from the tin and put on a cake plate or stand. Spoon the remaining gooseberries over the middle of the cheesecake, along with a drizzle of the cooking liquid.

Recipe tip

For a simple and cost-efficient dessert, try our gooseberry fool.

Recipe from Good Food magazine, August 2022

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.9 out of 5.8 ratings
Advertisement
Advertisement
Advertisement