Pair sharp gooseberries with sweet elderflower cordial and creamy mascarpone in this light cheesecake. It’s a gorgeous summer dessert – perfect for a party
Prep:20 mins
Serves 12
750g gooseberries4 tbsp elderflower cordial1 orange, zested and juiced125g ginger biscuits125g digestive biscuits125g unsalted butter500g soft cheese250g mascarpone125g icing sugar
STEP 1Tip 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.STEP 2Line 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.STEP 3Put 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.STEP 4Just 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.
