Lemon Elderflower Cheesecake
Lemon Elderflower Cheesecake

Lemon Elderflower Cheesecake

This spectacular cheesecake is perfect for a special occasion.

YIELDS

8-10

COOKING

40 mins, plus 2 hrs setting

INGREDIENTS

For The Cheesecake

  • 75g butter (softened)
  • 150g digestive biscuits (crushed)
  • 60ml boiled water (used immediately)
  • 11g sachet powdered gelatine
  • 3 tablespoons elderflower cordial
  • 500g cream cheese
  • 50g Tate & Lyle Golden Caster Sugar
  • 3 tbsp Lemon and Elderflower Marmalade
  • 200ml double cream
  • zest of 1 lemon (finely grated)

For the Decoration

  • Whipped double cream
  • Lemon slices
  • A few mint leaves
  • 2-3 tbsp lemon and elderflower marmalade (warmed)

HOW TO MAKE THIS RECIPE

  1. Melt the butter in a large saucepan. Remove from the heat and stir in the crushed biscuit crumbs. Press in an even layer over the base of a 20cm loose-based cake tin or deep flan dish. Transfer to the refrigerator and chill for at least 20 minutes.                                                                                                       
  2. Meanwhile, pour 60ml of just-boiled water into a measuring jug. Sprinkle in the powdered gelatine, stirring to disperse. Leave to dissolve completely for 10-15 minutes, stirring occasionally. When the liquid is clear, stir in the elderflower cordial.                                                                                                     
  3. Beat the cream cheese and Tate & Lyle Golden Caster Sugar together until softened, then fold in the marmalade. In a separate bowl, whip the cream until thick, but not stiff. Fold into the cream cheese mixture with the finely grated lemon zest, using a large metal spoon or rubber spatula - do not beat at this stage.                                                                                           
  4. Pour the cooled gelatine liquid into the mixture in a thin, steady stream, stirring whilst you do so. Make sure that it is thoroughly incorporated. Pour over the chilled biscuit base. Cover and refrigerate until set - about 2 hours.
  5. Carefully remove the cheesecake from the cake tin. Decorate with whipped double cream, lemon slices and a few mint leaves. Just before serving, spoon the warmed marmalade on top.

CHEF'S TIP

You could make the cheesecake the day before it’s needed, so that you’re nicely prepared.