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
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Prep:20 mins
Cook:12 mins
plus at least 4 hrs 30 mins chilling - Serves 12
- Easy
Nutrition per serving
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kcal 447
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fat 32g
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saturates 20g
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carbs 33g
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sugars 0g
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fibre 3g
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protein 5g
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salt 0.8g
Ingredients
- 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
Method
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.
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.
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.
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.
