Seriously Creamy Hilda's Creamy Gooseberry Cheesecake

A light, simple and tangy cheesecake full of fruity taste

What makes it the ultimate summer Seriously From Waitrose dessert?

Full of fresh summer fruits. Ideal after a heavy meal or enjoy a slice with an afternoon cup of tea.


  • 80g Digestive biscuits
    80g Ginger biscuits
    50g Butter or Margarine
    25g Golden caster sugar
    440g Fresh Gooseberries
    50g golden caster sugar
    400g Cream cheese
    400g Double cream
    1 Egg yolk
    1 Sachet gelatine crystals
    2tblsp. boiling water


  1. Cook gooseberries with 50g sugar & tblsp. water until soft and leave to cool. Turn on oven to 180deg. Grease 20cm loose bottom cake tin. Melt butter, add crushed biscuits and sugar. line base of tin and bake for 8 min. leave to cool. Melt gelatine with boiling water, add juice from gooseberries. Whip cream and cream cheese with egg yolk until combined, add gooseberies and gelatine and whip until light and fluffy. Pour on top of biscuit base and leave to set in the fridge.