Baked gooseberry, ginger and crème fraîche cheesecake
- June 2005
- Serves 8-10
- Takes 1¼ hours to make, 1¼ hours to bake, plus cooling and at least 4 hours chilling
This delectable baked cheesecake recipe is bursting with fresh gooseberries and made with a zingy ginger biscuit base.
Or, for something a bit different, you could try our ‘dimple’ cake. It’s also made with fresh gooseberries.
- 43.8g (26.5g saturated)
- 50.6g (39.8g sugar)
It’s also very nice flavoured with vanilla extract, lemon or orange zest. Simply add it to the filling mixture after you’ve added the ginger cordial and continue with the recipe.
This baked gooseberry cheesecake will keep in the fridge for up to 3 days.
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