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    Seriously Creamy Hilda's Creamy Gooseberry Cheesecake

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    This recipe has kindly been submitted to us by one of our customers

    Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

    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.

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    5 stars