Elderflower Cheesecake with Gooseberries and Vanilla ice cream

Elderflower Cheesecake with Gooseberries and Vanilla ice cream

Gooseberries and elderflower – that pretty much smacks of summer, throw in a cheesecake and it’s all your summer wishes in one. It’s a pretty easy one this and proving very popular at The Beau this summer. Now you can make it at home and impress your friends at your next summer dinner party.

20 mins
Cooking Time
3 hours
Elderflower Cheesecake with Gooseberries and Vanilla ice cream
Elderflower Cheesecake with Gooseberries and Vanilla ice cream


600g hob nobs
200g unsalted butter, melted
1200g cream cheese such as Philadelphia
600ml double cream
400g elderflower syrup (buy a quality ready made one) or reduced down
300g caster sugar

Gooseberry compote
500g gooseberries, fresh, top and tailed
150ml elderflower cordial
50ml water
50g sugar


Crush the biscuits until a fine crumb and then mix with the butter. Spoon the biscuit mix into a 24in cake tin and press evenly into the base. Place in the fridge whilst you make the cheese mix.

Whisk the cream to form stiff peaks. Beat the cordial and cream cheese and sugar together and add in whipped cream, pour onto the biscuit base

Place in the fridge to set for at least 2 hours.

Heat the cordial sugar and water, add the gooseberries and cook very gently until they are tender but still hold their shaped, remove from the heat and cool.

To serve carefully cut a slice of the cheesecake and spoon a spoonful or 2 of compote over each slice. Add a scoop of the best vanilla ice cream on the side and serve.

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For the main bar area at The Orange, @georgie_pearman chose the colour ‘Clove’ created by interior designer Edward Bulmer. A spicy warm beige packed full of natural pigments to heat it up and really wrap the colour around the space.
This complex and grounding neutral perfectly complements the convivial atmosphere of the pub’s central space.

Visit @theorangepublichouse the next time you’re in Belgravia and step into the ambience of Clove #CubittHouse #LondonPubs
This month's #DishWithTish is a delicious Summer salad of roasted peach, pistachio, mint, dill, watercress and salted sheep’s cheese.

Inspired by the Eastern Mediterranean with contrasting flavours and textures. Roasting peaches this way intensifies their natural sweetness and flavour (it’s also good with ice-cream!)

Chef Director, @ben.tish says - ‘I like to layer this on a platter as opposed to a bowl for a visually beautiful presentation- a centrepiece even. Excellent with grilled pork or lamb'

Head to our website for the full recipe #CH #CubittHouse
Take a peek behind the design of The Orange with Edward Bulmer of @edwardbulmerpaint.
As Founder and Director of Edward Bulmer Natural Paint, Edward is an expert at mixing beautiful and sustainable paint colours with natural pigments. With his London shop located just across the road from The Orange, it was only fitting that we invited him to collaborate on our recent refresh.
Stay tuned over the next week to learn more about the creative vision behind the exclusive colour palette Edward designed to reflect the pub’s warm interiors #CubittHouse

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