Gooseberries add a delicious tang to the creaminess of the rich cheesecake.


  • 1kg gooseberries

  • 225g digestive biscuits

  • 150g butter (melted)

  • 180g sugar

  • 300ml fresh cream

  • 500g cream

  • A sachet of gelatine

  • 100ml water


  • 1.

    Put the biscuits in a food processor until they are fine crumbs. Add the melted butter and wiz again. Press the mixture firmly into a greased or non-stick baking tin. Tap and tail the gooseberries and put them in a pan with a couple of spoons of sugar and 100ml water. Bring them to the boil and then cook for a few minutes until soft and lighter in colour. When done, strain them and leave them to cool.

  • 2.

    Whisk together the cream and the remaining sugar and fold in the cream cheese. Add the packet of gelatine and stir in half the gooseberries. Add this to the biscuit base and put it in the fridge to chill.

  • 3.

    When the cheesecake is cold and thoroughly set, scatter it with the remaining fruit.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 966kj
  • Fat Total 76g
  • Saturated Fat 45g
  • Protein 8g
  • Carbohydrate 67g
  • Sugar 34g
  • Sodium 276mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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