Gooseberry & Raspberry Cheesecake recipe

  • Serves 8
  • 1 hr to prepare and 1 hr to cook
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Gooseberry & Raspberry Cheesecake
Customer recipe
Added 49 months ago

I love making this! Give it a go you'll love it like me

Put the topping ingredients into a pan and heat gently until syrupy. Leave to cool.

Whizz the biscuits in a food processor to make fine crumbs. Mix with melted butter and then press into the base of the cake tin and smooth with a back of a spoon. Chill in the fridge.

For the filling, melt the chocolate over a pan of barely simmering water, then leave to cool slightly. In a mixing bowl, beat together the mascarpone, cream cheese, double cream until smooth. Whisk in the chocolate until thick.

Briefly fold half of the topping into the cream cheese mixture so it makes a ripple effect, but doesn't turn it purple. Spoon into the cake tin and chill in the fridge until set.

Transfer to cake stand and spoon over the remaining blackcurrant topping allowing the juice to drizzle over the whole cheesecake.

using a 23cm (9in) spring-form cake tin, lightly buttered is always the best size.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 150g Digestive biscuit (base)
  • 50g amaretti biscuits (base)
  • 100g butter (base)
  • 300g blackcurrants (topping)
  • 300g Gooseberry (topping)
  • 2tbsp blackcurrent conserve (topping)
  • 5tbsp Caster sugar (topping)
  • 300g White chocolate (filling)
  • 250g Mascarpone (filling)
  • 250g Cream cheese (filling)
  • 300ml Double cream (filling)

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