Gooseberry & Elderflower Cheesecake

  • 30mins
  • Serves 6 - 8
  • Vegetarian

Need a simple, sweet dessert you can make with minimal fuss! Try our creamy Gooseberry and elderflower cheesecake using our Gooseberry & Elderflower Jam.


  • 125 grams ginger biscuits
  • 750g gooseberries
  • 125g digestive biscuits
  • 125g butter
  • 500g soft cheese
  • 250g mascarpone
  • 125g icing sugar
  • 4tbsp Gooseberry and elderflower jam
  • 1 orange


  1. Tip the gooseberries and the juice from the orange into a saucepan. Cook over a medium heat for 10mins until the gooseberries have softened . Set aside.
  2. 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 crumb to combine. Tip into the tin and press down into an even base. Chill for at least 30mins.
  3. Put the soft cheese, mascarpone, jam and the zest of the orange 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, then por over the biscuit base. Leave to chill.
  4. Before serving. Remove the cheesecake from its tin, and pour over the remaining cooked gooseberries.


Explore the Range

Our range of more than 50 jams, chutneys and sauces are produced in Yorkshire using only the finest ingredients, where possible locally sourced.

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