Gooseberry Cheesecake Recipe

gooseberry cheesecake

Recipe for Gooseberry Cheesecake sent in by: Christine

Ingredients for Gooseberry Cheesecake:

  • 225g digestive biscuits
  • 150g butter (melted)
  • 1kg gooseberries
  • 180g sugar
  • 100ml water
  • 300ml double cream (I use Elmlea light)
  • 500g cream cheese (I use Quark)
  • Sachet of powdered gelatine

Method for Gooseberry Cheesecake

  1. Place digestives in a bag and pulverise with a rolling pin until they are fine crumbs. Transfer to a basin and add the melted butter and mix.
  2. Press the mixture firmly into a greased 20cm loose based cake tin.
  3. Place the gooseberries in a saucepan with 2 tablespoons of the sugar and the water. Bring to the boil, reduce the heat and cook for 4 mins approx until the gooseberries soften and turn lighter in colour.
  4. Strain the gooseberries and set aside to cool.
  5. In a large bowl whisk the cram until soft peaks form.
  6. Fold in the remaining sugar, then the cream cheese. Mix in the gelatine.
  7. Fold in the gooseberries into the cream cheese mixture, mix well. Spread the gooseberry mixture evenly over the biscuit base.
  8. Chill in the fridge for approx an hour until set.


I have also kept half of the gooseberries back and sprinkled over the top, which works well, but I prefer to add all of them to the cheese mix.

Posted in Fruit, Gooseberries, Desserts & Puddings, All Recipes
2 comments on “Gooseberry Cheesecake Recipe
  1. Kathy says:

    You say to ‘strain’ the gooseberries – do you mean they need to be sieved? I should imagine you need to use fruit pulp in the cheesy mix.

  2. Maureen Humber says:

    The cheesecake is to die for there was enough in the recipie to make 2. I will be making it again.

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