Gooseberry Cheesecake Recipe

Preheat the oven to 180°C (350°F).

Crush the digestive biscuits in a food processor or by placing them in a plastic bag and using a rolling pin.

Mix the crushed biscuits with the melted butter and press into the base of a 9-inch springform pan.

Bake the crust in the preheated oven for 10 minutes, then remove and set aside to cool.

In a saucepan, cook the gooseberries with a splash of water over medium heat until softened. Let them cool.

In a large mixing bowl, beat together the cream cheese, Greek yogurt, sugar, and vanilla extract until smooth and creamy.

Add the beaten eggs to the cream cheese mixture and mix well.

Gently fold in the cooled gooseberries.

Pour the cheesecake filling over the cooled crust and smooth the top.

Bake in the preheated oven for 40 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.

Remove from the oven and let it cool to room temperature before transferring to the refrigerator. Chill for at least 4 hours, or overnight, before serving.

Serve chilled and enjoy!