Prep
5 - 15 minsBake
40 minsServes
8-10Difficulty
Medium About
This spectacular cheesecake is perfect for a special occasion! Its tangy flavour will be sure to give your guests a little extra zing in their dessert.
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.
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.
Beat the cream cheese and Tate & Lyle Golden Caster 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.
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.
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.
TOP TIP
You could make the cheesecake the day before it’s needed, so that you’re nicely prepared.
Ingredients – 10 items
1
FOR THE CHEESECAKE
Butter
Softened
Digestive biscuits
Crushed
Boiling water
Used immediately
Gelatin
Sachet powdered
Elderflower cordial
Cream cheese
Fairtrade Tate & Lyle Golden Caster Sugar
Lemon and elderflower marmalade
Double cream
Lemon zest
Finely grated
FOR THE DECORATION
Double cream
Lemon
Slices
Mint leaves
Lemon and elderflower marmalade
Warmed
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