Frozen cheesecake with gooseberries Chargers!

This is a delicious version of the classic cheesecake, but with added cream chargers – mmm  what a sundae at the café! but what makes it different is that it is served with gooseberries and is frozen. There is also the option of adding some mint topping on it for an even greater taste! The tart fruit and the soft cream make for the perfect combination – oh, so tasty!



To make this into a sundae café special then make it into special treat by forming it into a high-ball or sundae bowl. You simply follow the instructions below but layer them into the glass rather than a standard baking dish.


For the crust:

-375 milliliters of crumbs of graham crackers;

-60 milliliters of melted butter;

-2 tablespoons of sugar;

For the filling of the frozen cheesecake:

– ¼ kilogram of soft cream cheese;

-125 milliliters of sugar;

-2 liters of gooseberry ice-cream;

For the topping with fresh gooseberries and mint:

-500 milliliters of fresh gooseberries cut into cubes;

-60 milliliters of chopped fresh mint;

-60 milliliters of maple syrup;

– some pepper.


Take a large bowl and put in all the ingredients for the crust of the cheesecake. Put the mixture into a sundae dish irregular pan and then put it in the fridge for half an hour to freeze.

Take another bowl and put in the cream cheese and the sugar. Use an electric mixer to beat them for two minutes or wait for the sugar to dissolve totally. Add the gooseberry ice-cream slowly and beat carefully in order for it to blend in. spread the filling on the crust evenly and then leave it to freeze for no less than three hours.

For the topping, mix some maple syrup, gooseberries, the mint and the pepper in a saucepan. Cook it for five minutes over low heat and then let it cool for a while.

Take out the frozen cheesecake and put some of the topping on it before serving.


This is a super-sexy pudding for the that sundae Sunday feeling!

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