Lemon Elderflower Cheesecake

This recipe is c/o Tate & Lyle Sugars.

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.
Lemon Elderflower Cheesecake

How To Make A Lemon Elderflower Cheesecake:

Preparation 40 minutes, plus 2 hours setting and decorating

Serves 8-10


  • 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:


  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:

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?

You Might Also Like:

Firstly, BerryWorld Mixed Berry Cheesecake. Add edible flowers for an extra touch. BerryWorld Mixed Berry Cheesecake.

Secondly, Baked Mascarpone And Lemon Drizzle Cheesecake. Are you also a fan of lemon drizzle cakes or cheesecakes? Baked Mascarpone And Lemon Drizzle Cheesecake.

Thirdly, Earl Grey And Clotted Cream Cheesecake. Are you also looking for a new cheesecake recipe to try out? If so, do you fancy trying this Earl Grey And Clotted Cream Cheesecake? Earl Grey And Clotted Cream Cheesecake To Make Today.

Fourthly, ‘Nutty Love’ Cheesecake. What is Not Too Love? ‘Nutty Love’ Cheesecake.

Fourthly, Superbly Easy To Make Ginger And Orange No Bake Cheesecake. Superbly Easy To Make Ginger And Orange No Bake Cheesecake.

Fifth, How To Make A Perfect Baked Cheesecake. How To Make A Perfect Baked Cheesecake.

Thank you so much for stopping by.

Lemon Elderflower Cheesecake
Claire Justine
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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  1. Debra
    5 June 2021 / 13:11

    Saw your link at Grammy’s Grid Unlimited Link Party. Claire, your cheesecake looks amazing!

  2. 3 June 2021 / 17:10

    Your Lemon Elderflower Cheesecake is so beautiful and will be delicious! We are featuring your awesome post on Full Plate Thursday, 539 this week. Thanks so much for sharing it with us and hope you will come back soon!
    Miz Helen

    • 6 June 2021 / 12:11

      Thanks for hosting and stopping by 🙂

  3. Kate - Gluten Free Alchemist
    2 June 2021 / 17:37

    So pretty! and so perfect for summer too. What a beautiful cheesecake xx

    • 2 June 2021 / 21:03

      Thanks for stopping by. I hope you can link up to our blog hops 🙂

  4. 27 May 2021 / 15:48

    Your photography is amazing Claire. It makes you want to jump inside the screen and dip your fingers into this decadent lemon elderflower cheesecake. Yummy!

  5. 27 May 2021 / 13:07

    Oh my. O-H M-Y! First, your photograph is nothing short of stunning. AND….I think I could see me luxing over this with an aperitif 🙂
    Earmarking this, and thank you for sharing this gorgeous cheesecake.

    • 29 May 2021 / 21:25

      Thanks so much for stopping by 🙂

  6. Karren Haller
    25 May 2021 / 03:55

    Oh my, the gelatin is an interesting topping, it looks absolutely amazing!
    Stop by #omhgww to share your recipes!
    Have a great week.

    • 26 May 2021 / 07:07

      Thanks for stopping by Karren, going to join you 🙂

  7. Dee | Grammy's Grid
    2 October 2019 / 04:34

    YUM, sounds good!! Thanks so much for linking up at the #UnlimitedMonthlyLinkParty 5. Shared.

    • 3 October 2019 / 20:02

      Thanks for the comments 🙂

  8. Julia Nyanyo
    22 January 2017 / 22:09

    I do love a good cheesecake, this looks amazing.

  9. Claire Cooper
    21 January 2017 / 09:06

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