Lemon Elderflower Cheesecake

This spectacular cheesecake is perfect for a special occasion.

Cooking Time
40

Ingredients

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• g butter
• g digestive biscuits, crushed
• ml just-boiled water
• g sachet powdered gelatine
•   tbsp elderflower cordial
• g cream cheese
• g Tate & Lyle Caster Sugar
•   tbsp lemon and elderflower marmalade
• ml double cream
•   Finely grated zest of 1 lemon
•   Whipped double cream (to decorate)
•   lemon slices (to decorate)
•   a few mint leaves (to decorate)
•   tbsp lemon and elderflower marmalade (to decorate)

• 1

  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.
• 2

  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.
• 3

  Step 3

  Beat the cream cheese and 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

  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.
• 5

  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.
• 6

  Step 6

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

Ingredients

• 75 g butter
• 150 g digestive biscuits, crushed
• 60 ml just-boiled water
• 11 g sachet powdered gelatine
• 3 tbsp elderflower cordial
• 500 g cream cheese
• 50 g Tate & Lyle Caster Sugar
• 3 tbsp lemon and elderflower marmalade
• 200 ml double cream
• 1 Finely grated zest of 1 lemon
• 1 Whipped double cream (to decorate)
• 1 lemon slices (to decorate)
• 1 a few mint leaves (to decorate)
• tbsp lemon and elderflower marmalade (to decorate)

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