Ingredients

• 225g Digestive biscuits
• 150g Butter (melted)
• 1kg Gooseberries
• 180g Sugar
• 100ml Water
• 300ml Double Cream (I use Elmleigh light)
• 500g Cream Cheese (I use Quark)
• Sachet of powdered gelatine

Method

Place Digestives in a bag and pulverise with a rolling pin until they are fine crumbs. Transfer to a basin and add the melted butter and mix.

Press the mixture firmly into a greased 20cm loose based cake tin.

Place the gooseberries in a saucepan with 2 tablespoons of the sugar and the water. Bring to the boil, reduce the heat and cook for 4 mins approx until the gooseberries soften and turn lighter in colour.

Strain the gooseberries and set aside to cool.

In a large bowl whisk the cram until soft peaks form.

Fold in the remaining sugar, then the cream cheese. Mix in the gelatine.

Fold in the gooseberries into the cream cheese mixture, mix well. Spread the gooseberry mixture evenly over the biscuit base.

Chill in the fridge for approx an hour until set.

Notes:

I have also kept half of the gooseberries back and sprinkled over the top, which works well, but I prefer to add all of them to the cheese mix.