Lemon Elderflower Cheesecake
40 mins, plus 2 hrs setting
For The Cheesecake
- 75g butter (softened)
- 150g digestive biscuits (crushed)
- 60ml boiled water (used immediately)
- 11g sachet powdered gelatine
- 3 tablespoons elderflower cordial
- 500g cream cheese
- 50g Tate & Lyle Golden Caster Sugar
- 3 tbsp Lemon and Elderflower Marmalade
- 200ml double cream
- zest of 1 lemon (finely grated)
For the Decoration
- Whipped double cream
- Lemon slices
- A few mint leaves
- 2-3 tbsp lemon and elderflower marmalade (warmed)
Lemon and Elderflower Marmalade
HOW TO MAKE THIS RECIPE
- 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.
You could make the cheesecake the day before it’s needed, so that you’re nicely prepared.
Marmalades Made Easy
Incredibly simple to make, and temptingly tasty to try…
let’s get preserving!