Lemon Elderflower Cheesecake…

Fancy making this Lemon Elderflower Cheesecake?

This spectacular cheesecake is perfect for a special occasion.

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 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 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.

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.

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Claire

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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4 Comments

  1. Claire Cooper
    21st January 2017 / 9:06 am

    This looks yummy. Might have to make thus one in the summer.

    • Clairejustine oxox
      22nd January 2017 / 1:58 pm

      Hope you get to try it Claire 🙂

  2. Julia Nyanyo
    22nd January 2017 / 10:09 pm

    I do love a good cheesecake, this looks amazing.

    • Clairejustine oxox
      25th February 2017 / 9:46 pm

      Hehe, me too Julia 🙂

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