Seriously Fruity Gooseberry & Ginger Cheesecake

Gooseberries and delicious nuggets of ginger add a delicious tang to this summery dessert.

What makes it the ultimate summer Seriously From Waitrose dessert?

It's the tangy freshness of the gooseberries and the 'zing' of the stem ginger which make such a wonderful combination and nothing, to my mind, epitomises summer as the gooseberry


  • 225g digestive biscuits
    150g butter (unsalted) - melted
    1kg gooseberries
    3 tbsp preserved stem ginger in syrup
    180g sugar
    100ml water
    300ml double cream
    500g cream cheese
    sachet of powdered gelatine


  1. Process digestives until fine crumbs, add melted butter, mix, press mixture into cake tin. Place gooseberries, two tbsp sugar & water in a pan, bring to boil, reduce heat - cook for 3-5 minutes until gooseberries soften. Strain gooseberries, set aside to cool. In large bowl whisk cream until soft peaks form. Fold in remaining sugar, cream cheese, stem ginger. Mix in gelatine. Fold 1/2 gooseberries into cream cheese mixture, spread over biscuit base, chill. Sprinkle over remaining gooseberries.
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