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