If you’ve already made some of our elderflower cordial, this lovely summer dessert is quick and simple to prepare. Shake the bottle before adding your cordial, to ensure you get its full flavour. Note that you need to make the cheesecake a day ahead, to give it time to set firmly.
- 100g unsalted butter
- 250g ginger nut biscuits, crushed to fine crumbs
- 200ml double cream
- 400g cream cheese (at room temperature, for best results)
- 4 tablespoons elderflower cordial
- 2 teaspoons lemon juice
- 80g icing sugar, sifted
- Melt the butter in a medium-sized saucepan. Remove the pan from the heat, tip in the crushed biscuits and mix well. Press the buttered crumbs into the base of a 20cm loose-bottomed cake tin, spreading them evenly and firming well with the back of a spoon. Place in the fridge to firm up while you prepare the filling.
- Whip the cream to firm peaks. In another bowl, beat together the cream cheese, elderflower cordial and icing sugar until smooth. Gently fold the whipped cream into the cream cheese mixture until evenly combined. Mound the filling into the centre of the chilled biscuit base and spread to create an even layer. Put the cheesecake in the fridge to chill overnight.
- To serve the cheesecake, run hot water over the blade of a palette knife to heat it up. Dry it quickly and run it around the inside of the cake tin, to loosen the cheesecake. Lift the cheesecake out of its tin and put it on a serving plate or cake stand.
Recipe and photos by Otherwise for Wild Food UK