Gooseberry cheesecake

Pair sharp gooseberries with sweet elderflower cordial and creamy mascarpone in this light cheesecake. It’s a gorgeous summer dessert – perfect for a party

  • Prep:20 mins
    Cook:12 mins
    plus at least 4 hrs 30 mins chilling
  • Serves 12
  • Easy

Nutrition per serving

  • kcal 447
  • fat 32g
  • saturates 20g
  • carbs 33g
  • sugars 0g
  • fibre 3g
  • protein 5g
  • salt 0.8g


  • 750g gooseberries
  • 4 tbsp elderflower cordial
  • 1 orange, zested and juiced
  • 125g ginger biscuits
  • 125g digestive biscuits
  • 125g unsalted butter
  • 500g soft cheese
  • 250g mascarpone
  • 125g icing sugar


  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.

  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.

  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.

  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.

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