Easy Gooseberry And Pink Grapefruit Cheesecake (No Bake)
Sharp gooseberries and grapefruit go so well with the sweet cordial and creamy mascarpone
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.
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Nutrition
Calories: 485kcalCarbohydrates: 38gProtein: 7gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 85mgSodium: 255mgPotassium: 139mgFiber: 1gSugar: 18gVitamin A: 1798IUVitamin C: 13mgCalcium: 98mgIron: 2mg
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