Name: Gooseberry cheesecake
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 12
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

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

32 min total 20 min prep 12 min cook 12 447 cal

Instructions

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1 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.
2 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.
3 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.
4 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.