Lemon Elderflower Cheesecake

Name: Lemon Elderflower Cheesecake
Yield: 8-10
Ingredients: Butter; Digestive biscuits; Boiling water; Gelatin; 3 tbsp Elderflower cordial; Cream cheese; Fairtrade Tate & Lyle Golden Caster Sugar; 3 tbsp Lemon and elderflower marmalade; Double cream; 1 Lemon zest; Double cream; Lemon; Mint leaves; 2-3 tbsp Lemon and elderflower marmalade

Rating 0.0

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Prep

5 - 15 mins

Bake

40 mins

Serves

8-10

Difficulty

Medium

About

This spectacular cheesecake is perfect for a special occasion! Its tangy flavour will be sure to give your guests a little extra zing in their dessert.

made using

Golden Caster

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Instructions

Ingredients

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Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

TOP TIP

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