Easy Gooseberry And Pink Grapefruit Cheesecake (No Bake)
Summer is the perfect time for cheesecake! This recipe is easy and delicious. The combination of gooseberry and pink grapefruit gives the cheesecake a tart, sweet flavour that is perfect for summer.
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What to do with ripe gooseberries
Summertime is the perfect time to enjoy all kinds of delicious fruits and vegetables. One of my favourites is gooseberries. They are tart, juicy, and full of antioxidants. The best way to enjoy them is when they are ripe, but what do you do with them once they ripen? Here are a few ideas:
- Eat them fresh: Gooseberries make a great snack or addition to a fruit salad.
- Use them in recipes: Gooseberry pie, jam, chutney, cheesecake, smoothies, sorbets… the possibilities are endless!
- Freeze them: Freezing gooseberries is a great way to preserve their flavour and nutrients for later use. Great for slushies!
- Try it on toast or biscuits, or even use it as a filling for cakes or pastries.
- Add gooseberries to a plain greek yoghurt for a bit of extra sweetness and flavour.
How to cook gooseberries for cheesecake
Gooseberries don’t need much cooking. Add the gooseberries, 2 tbsps elderflower cordial, and the pink grapefruit juice into a saucepan. Cook over medium heat for about 10 minutes until the gooseberries have softened but not broken down completely.
Try my other no-bake recipe >> Blackcurrant Cheesecake.
Recipe Ingredients
- 750 g Gooseberries
- 4 tbsp Elderflower Cordial
- 1 Pink Grapefruit Zest and the juice
- 125 g Ginger Biscuits
- 125 g Digestive Biscuits
- 125 g Unsalted Butter
- 500 g Soft Cheese
- 250 g Mascarpone
- 125 g Icing Sugar
How to make a no-bake gooseberry cheesecake
- Add the gooseberries, 2 tbsps elderflower cordial, and the pink grapefruit juice into a saucepan. Cook over medium heat for about 10 minutes until the gooseberries have softened but are still together. Set aside.
- Line the base of the tin with baking paper. Blitz all the biscuits in a food processor to fine crumbs. Melt the butter in a saucepan on low heat. Remove from the heat and add the biscuit crumbs. Mix thoroughly, tip into the tin and press down into an even base. Chill for at least 30 minutes.
- Put the soft cheese, mascarpone, remaining cordial and grapefruit zest in a bowl and mix well. Sift in the icing sugar and mix together. Fold in ¾ of the gooseberries, then pour over the biscuit base. Cill for 4 hours or overnight.
- Before serving, remove from the tin and place on a serving plate. Spoon the remaining gooseberries over the middle of the cake, plus a drizzle of the cooking liquid.
More No-Bake Desserts
You may also like to try my other no-bake desserts:
Easy Gooseberry And Pink Grapefruit Cheesecake (No Bake)
Equipment
Ingredients
- 750 g Gooseberries
- 4 tbsp Elderflower Cordial
- 1 Pink Grapefruit (Zest and the juice)
- 125 g Ginger Biscuits
- 125 g Digestive Biscuits
- 125 g Unsalted Butter
- 500 g Soft Cheese
- 250 g Mascarpone
- 125 g Icing Sugar
Instructions
- Add the gooseberries, 2 tbsps elderflower cordial, and the pink grapefruit juice into a saucepan. Cook over medium heat for about 10 minutes until the gooseberries have softened but are still together. Set aside.
- Line the base of the tin with baking paper. Blitz all the biscuits in a food processor to fine crumbs. Melt the butter in a saucepan on low heat. Remove from the heat and add the biscuit crumbs. Mix thoroughly, tip into the tin and press down into an even base. Chill for at least 30 minutes.
- Put the soft cheese, mascarpone, remaining cordial and grapefruit zest in a bowl and mix well. Sift in the icing sugar and mix together. Fold in ¾ of the gooseberries, then pour over the biscuit base. Cill for 4 hours or overnight.
- Before serving, remove from the tin and place on a serving plate. Spoon the remaining gooseberries over the middle of the cake plus a drizzle of the cooking liquid.
