Lemon Elderflower Cheesecake

Lemon Elderflower Cheesecake. Hello friends, so how are you today? Fancy making this Lemon Elderflower Cheesecake? This spectacular cheesecake is perfect for a special occasion.

Indulge in the tangy and floral flavours of Lemon Elderflower Cheesecake! This delicious dessert combines a creamy cheesecake base with zesty lemon and delicate elderflower, creating a delightful balance of flavours. Whether you’re hosting a fancy dinner party or simply craving something sweet, this cheesecake is sure to impress.

Table Of Contents:

• Firstly, Lemon Elderflower Cheesecake Ingredients.
• Secondly, Lemon Elderflower Cheesecake Method.
• Thirdly, Other Recipe Ideas.

How To Make A Lemon Elderflower Cheesecake:

Preparation 40 minutes, plus 2 hours setting and decorating

Serves 8-10

Ingredients:

• 75g butter
• 150g digestive biscuits, crushed
• 60ml just-boiled water
• 1 x 11g sachet powdered gelatine
• 3tbsp elderflower cordial
• 500g cream cheese
• 50g Tate & Lyle Caster Sugar
• 3tbsp lemon and elderflower marmalade
• 200ml double cream
• Finely grated zest of 1 lemon

 To Decorate:

• Whipped double cream, lemon slices and a few mint leaves
• 2-3tbsp lemon and elderflower marmalade, warmed

How To Make A Lemon Elderflower Cheesecake:

Method:

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 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.

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

How To Make A Lemon Elderflower Cheesecake. Lemon Elderflower Cheesecake recipe courtesy of Tate & Lyle Sugar: This recipe is made using Tate & Lyle Sugars, for more delicious recipes visit Taste And Smile.

So what do you think of this recipe? Fancy making one?

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Thank you so much for stopping by.

Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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