Florence Hunter’s Gooseberry and Elderflower Cheesecake

Recipe of the Month Aug 25, 2010 No Comments


Gooseberries are in season between June and August… and personally I think they are due a revival, with desserts such as gooseberry fool coming back into fashion. The classic green gooseberry is the perfect one for cooking and did you know that this berry is also rich in fibre and vitamin A?.

The recipe below is one that belongs to my Mother, Florence. As kids we used to go into the O’Connors (our next door neighbours) every week to pick their berries, as they would spend June and July away in France and they didn’t want their plentiful fruit going to waste! We were absolutely spoilt with an abundance of home grown Irish fruit – Thanks to Eileen and Turlough and their long Summer Holidays :) !!!

Biscuit Base:

  1. 175gm/6oz Digestive
  2. Biscuits75gms/3oz Butter
  3. 1 Dsp Irish Honey

Crush the biscuits into fine crumbs, either in a processor or in a bag and heavily rolling with a rolling pin. Melt the butter and honey in a pot, add the biscuits and mix well. Grease a loose-bottomed flan tin (20/23cm or /8/9inches in diameter), and line the base with greaseproof paper. Transfer the mixture to the tin, press down well and leave to cool for at least 20 mins.


  1. 1 350gms/12oz Gooseberries
  2. 1 Dsp Castor Sugar
  3. 2 DSP Elderflower Cordial

Place the gooseberries in a saucepan with castor sugar and elderflower cordial. Poach gently for 1 minute until the gooseberries start to pop – but don’t not let them break up and turn to mush!!. Check for taste, and add more sugar if needs be. Remove from the heat and allow the pan to cool slightly. Use half of the gooseberries to spread over the biscuit base.

  1. 175gms/6oz Cream or Curd Cheese
  2. Juice and zest of 1 Lemon
  3. 25gms/1oz Castor Sugar
  4. 1 egg

Beat together the cream or curd cheese, egg, lemon juice and zest and castor sugar. When smooth, pour the mixture over the gooseberries and base and cook in the oven for 15-20 minutes @ 180c/gas 4. Remove and leave to cool.

  1. 25gms/1oz Arrowroot
  2. 1 Dsp Cold Water
  3. Whipped Cream or Glenisk Organic Yogurt

Gently reheat the remaining half of the gooseberries in the saucepan. Mix the arrowroot with the water and add to the pan. Heat for 1 minute, until the mixture thickens and the glaze becomes clear. Allow to cool and spoon over the cheesecake. As a finishing touch, serve with whipped cream or some Organic Irish Yogurt which has been slightly flavoured with a little elderflower cordial.

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