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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