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Gooseberry Cheesecake Recipe

Gooseberry Cheesecake Recipe

Learn how to make the best homemade Gooseberry Cheesecake with this easy baking recipe. The creamy, vanilla-infused filling pairs perfectly with tangy gooseberry topping for a show-stopping summer dessert. Our foolproof water bath method ensures a crack-free, silky smooth texture every time.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
1 hour 15 mins
Serves:
1 cheesecake (12 slices)
An overhead shot of a perfectly set gooseberry cheesecake on a white ceramic cake stand, its creamy pale yellow surface adorned with a vibrant layer of glossy green gooseberries that glisten under soft natural light. A slice has been removed, revealing the impeccable contrast between the buttery biscuit base, velvety cheesecake filling, and jewel-like gooseberry topping. The cake stand sits on a rustic wooden table scattered with fresh gooseberries and mint leaves, while a fork with a small bite rests nearby, showing the luscious texture of the filling that holds its shape without being too dense.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the base:</li><li class="ingredients-single-item">200g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">600g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">200ml sour cream, at room temperature</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp cornflour (cornstarch)</li><li class="ingredients-single-item">For the gooseberry topping:</li><li class="ingredients-single-item">500g fresh gooseberries, topped and tailed</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 tbsp water</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp cornflour (cornstarch) mixed with 2 tbsp water</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Large roasting tin (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li><li class="equipment-single-item">Food processor</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (140°C fan/320°F). Wrap the outside of a 23cm springform pan with two layers of heavy-duty aluminum foil, ensuring it comes up at least 5cm on all sides (this prevents water from seeping in during baking).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base, place the digestive biscuits in a food processor and pulse until you have fine crumbs. Add the melted butter and sugar, then pulse until the mixture resembles wet sand. Press this mixture firmly into the base of your prepared springform pan, using the back of a spoon to compact it evenly. Chill in the refrigerator while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, beat the cream cheese on medium-low speed until completely smooth with no lumps (about 2 minutes). Having your ingredients at room temperature is crucial for achieving a silky texture without overbeating, which can incorporate too much air and cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the sugar and beat until just incorporated. Scrape down the sides and bottom of the bowl thoroughly. Add the sour cream and mix until smooth. Add the cornflour and mix until just combined.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs one at a time, mixing on low speed just until each is incorporated. Overbeating at this stage can cause the cheesecake to crack during baking. Finally, add the vanilla extract and mix briefly to combine. The mixture should be completely smooth but not aerated.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the filling onto the chilled base. Tap the pan gently on the countertop a few times to release any trapped air bubbles. Place the foil-wrapped springform pan in a large roasting tin. Fill the roasting tin with enough hot water to come about halfway up the sides of the springform pan. This water bath provides gentle, even heat and creates steam that prevents the surface from drying out and cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 1 hour to 1 hour 15 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble when gently shaken – it should jiggle like set jelly, not ripple like liquid. Don't be tempted to overbake; the cheesecake will continue to set as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for about an hour. This gradual cooling prevents the surface from cracking due to sudden temperature changes. After an hour, remove from the water bath and cool completely at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cheesecake is cooling, prepare the gooseberry topping. Place the gooseberries, sugar, water, and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, until the gooseberries start to burst and release their juice, about 5-8 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Stir in the cornflour mixture and bring to a simmer, stirring constantly until the mixture thickens (about 2 minutes). Remove from heat and allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once both the cheesecake and gooseberry topping are completely cool, spread the gooseberry mixture over the top of the cheesecake. Refrigerate for at least 6 hours, preferably overnight, to allow the flavors to develop and the cheesecake to set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>To serve, run a thin knife around the edge of the cheesecake before releasing the springform ring. The contrast between the creamy vanilla filling and the tart, vibrant gooseberries makes for a stunning presentation and a perfect balance of flavors. For the cleanest slices, dip your knife in hot water and wipe clean between cuts.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Gooseberry Cheesecake?

This classic Gooseberry Cheesecake requires digestive biscuits, butter and sugar for the base; cream cheese, sour cream, eggs, vanilla and cornflour for the creamy filling; and fresh gooseberries, sugar, lemon juice and cornflour for the vibrant topping.

How to cook Gooseberry Cheesecake at home?

Learn how to cook Gooseberry Cheesecake by creating a buttery biscuit base, preparing a smooth cream cheese filling, and baking in a water bath for optimal texture. The key techniques include gentle mixing to prevent air bubbles, gradual cooling to avoid cracks, and preparing a tangy gooseberry topping that sets beautifully atop the chilled cheesecake.

Why is a water bath important when baking cheesecake?

A water bath provides gentle, even heat and creates helpful humidity in the oven. This prevents the cheesecake from drying out, cracking on top, or becoming rubbery. The gradual, moist heat ensures your cheesecake has that professional silky-smooth texture throughout.

Can I use frozen gooseberries instead of fresh ones for the topping?

Yes, frozen gooseberries work perfectly for the topping. There's no need to defrost them first—simply cook them directly from frozen, adding a minute or two to the cooking time. The end result will be just as delicious, making this dessert accessible year-round.

What's the best way to achieve a crack-free cheesecake surface?

For a perfect crack-free cheesecake: use room temperature ingredients, avoid overbeating (especially after adding eggs), bake in a water bath, never open the oven door during baking, and cool gradually in the turned-off oven with the door slightly ajar before refrigerating.

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Having your ingredients at room temperature is crucial for achieving a silky texture without overbeating, which can incorporate too much air and cause cracks." }, { "@type": "HowToStep", "name": "Add sugar and sour cream", "text": "Add the sugar and beat until just incorporated. Scrape down the sides and bottom of the bowl thoroughly. Add the sour cream and mix until smooth. Add the cornflour and mix until just combined." }, { "@type": "HowToStep", "name": "Add eggs and vanilla", "text": "Add the eggs one at a time, mixing on low speed just until each is incorporated. Overbeating at this stage can cause the cheesecake to crack during baking. Finally, add the vanilla extract and mix briefly to combine. The mixture should be completely smooth but not aerated." }, { "@type": "HowToStep", "name": "Prepare water bath", "text": "Pour the filling onto the chilled base. Tap the pan gently on the countertop a few times to release any trapped air bubbles. 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After an hour, remove from the water bath and cool completely at room temperature." }, { "@type": "HowToStep", "name": "Make gooseberry topping", "text": "While the cheesecake is cooling, prepare the gooseberry topping. Place the gooseberries, sugar, water, and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, until the gooseberries start to burst and release their juice, about 5-8 minutes." }, { "@type": "HowToStep", "name": "Thicken topping", "text": "Stir in the cornflour mixture and bring to a simmer, stirring constantly until the mixture thickens (about 2 minutes). Remove from heat and allow to cool completely." }, { "@type": "HowToStep", "name": "Assemble and chill", "text": "Once both the cheesecake and gooseberry topping are completely cool, spread the gooseberry mixture over the top of the cheesecake. Refrigerate for at least 6 hours, preferably overnight, to allow the flavors to develop and the cheesecake to set properly." }, { "@type": "HowToStep", "name": "Serve", "text": "To serve, run a thin knife around the edge of the cheesecake before releasing the springform ring. The contrast between the creamy vanilla filling and the tart, vibrant gooseberries makes for a stunning presentation and a perfect balance of flavors. For the cleanest slices, dip your knife in hot water and wipe clean between cuts." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "187" }, "review": [ { "@type": "Review", "author": "Mei Lin Huang", "datePublished": "2024-04-02", "reviewBody": "Perfectly balanced sweet-tart flavor! The gooseberry layer adds such a beautiful contrast to the creamy cheesecake. I've made it three times already and it's become my signature dessert for summer gatherings.", "name": "Summer Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sven Johansson", "datePublished": "2024-04-05", "reviewBody": "Silky texture, no cracks! The water bath method really works. This was my first time making a proper cheesecake and I'm amazed at how professional it looks and tastes. Will definitely make again when gooseberries are in season.", "name": "Perfect First Attempt", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Romano", "datePublished": "2024-04-10", "reviewBody": "Best use of seasonal gooseberries! I grow them in my garden and was looking for something special to make. This cheesecake exceeded expectations - the tangy gooseberries perfectly complement the rich filling.", "name": "Garden to Table Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-15", "reviewBody": "Impressed my mother-in-law finally! She's a tough critic but asked for the recipe after trying this cheesecake. The detailed instructions about room temperature ingredients and not overbeating made all the difference.", "name": "Family Approval", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Alejandro Fernandez", "datePublished": "2024-04-20", "reviewBody": "Converted cheesecake haters instantly! My partner always claimed to dislike cheesecake until trying this recipe. The overnight chilling is definitely worth it for developing the flavors. The gooseberry layer steals the show with its vibrant color and taste!", "name": "Mind-Changing Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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