Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Gooseberry, elderflower and ginger cheesecake recipe

47 ratings

Gooseberries are in their prime during the summer months and this elegant, decadent cheesecake is a brilliant way to enjoy them. Ginger and elderflower bring warming, delicate flavours and a crisp buttery biscuit base adds gorgeous bite. Give this cheesecake recipe a go for your next al fresco feast. See method

Serves 12
20 mins to prepare and 10 mins to cook, plus cooling and chilling
398 calories / serving
Freezable
Vegetarian

Ingredients

500g (1lb) gooseberries, topped and tailed
75ml (3fl oz) elderflower cordial
25g caster sugar
½ lemon, juiced
400g (13oz) soft cheese
200g (7oz) mascarpone
100g icing sugar
3 pieces stem ginger (from a jar), finely chopped, plus a little syrup for drizzling

For the base

100g unsalted butter, melted, plus extra for greasing
200g (7oz) ginger biscuits, whizzed to crumbs in a blender

Each serving contains

Energy
1660kj
398kcal 20%
Fat
27g 39%
Saturates
17g 83%
Sugars
29g 32%
Salt
0.5g 8%

of the reference intake
Carbohydrate 36.1g Protein 4.9g Fibre 0.3g

Method

Put the gooseberries, cordial, sugar and lemon juice in a pan over a low heat. Simmer for 10 minutes, until the fruit breaks down a little. Set aside 2 tbsp gooseberries for decoration, then tip the rest of the mixture into a bowl. Leave to cool.
Meanwhile, make the base. Grease and line a 1 x 20cm (8in) springform tin with nonstick baking paper. In a bowl, mix the biscuit crumbs with the butter, then press evenly into the base of the tin. Chill while you make the filling.
Put the soft cheese, mascarpone and icing sugar in a large bowl. Beat with an electric whisk until smooth. Fold through the gooseberry mixture and ginger, then spoon over the biscuit base, spreading evenly. Chill for at least 6 hours or overnight to set.
To serve, unclip the tin and slide the cheesecake off the base onto a plate. Top with the reserved gooseberries and a drizzle of ginger syrup.

Freezing and defrosting guidelines

Cook according to the recipe but stop before adding decoration or icing if called for. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving.

If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.

See more Dessert recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.