Cook all the scents and tastes of summer in this light and delicious elderflower cheesecake. The beauty of this recipe is it is gluten free too. It is up to you whether to make it GF or not, simply decide when you make the base, though but the gluten free digestives tastes and work no differently to those made with wheat, so why not?
The essence of this cheesecake is the heady scent of elderflower n the cheese filling. This is achieved by using a good few tablespoons of elderflower cordial for the flavour. The cordial works so well with the mascarpone and creates a fabulous blend of sweet and slightly acidic for a delicious cheesecake which will quickly become a summer favourite.
- 225g / 2 1/2 cups (Gluten Free if using) Digestive biscuits
- 2 tablespoons golden caster sugar
- 115g /4 oz unsalted butter
- 750g full fat Mascarpone cheese
- 135g /1/2 cup thick, natural yoghurt
- 4 tablespoon elderflower cordial
- 115g / 4 oz icing / fine sugar
- 125ml/ 1/2 cup double / heavy cream
Start by greasing and lining the sides and base of a 20cm / 8" diameter springform cake tin with greaseproof paper.
Make the Cheesecake Base:
Put the digestive biscuits in a large Ziploc or freezer bag. Gently crush the biscuits with a rolling pin, do this carefully so as not to turn the biscuits to dust, it should resemble coarse sand. Add the caster sugar and shake well to mix. Tip the contents into a mixing bowl.
Gently melt the butter (making sure it does not brown) pour over the biscuits crumb. Tip the crumb into the cake pan and press firmly (use the back of a spoon) to compact the crumb to form the base of your cheesecake. Put into the refrigerator to chill.
Make the Cheesecake Filling:
Place the cheese, yoghurt, icing sugar into a mixer (you can use a hand whisk but it will take some beating) beat the ingredients together to create a thick airy mixture, this will take a couple of minutes.
Add the cream and elderflower cordial and whip to a thick sauce, stop mixing as soon as the sauce turns glossy.
Pour the filling over the set, chilled biscuit crumb and smooth with a small palette knife or the back of a tablespoon – don’t be too precious with the smoothing, the cheesecake can have a few ripples in it.
Double wrap the cheesecake with clingfilm/plastic wrap. Pop into the refrigerator and chill for a minimum of two hours preferably overnight.
This cheesecake does not keep too well as the elderflower flavor will start to disappear if the cake is left to stand too long. So eat as soon as you can though I doubt you will need persuading.
Serving Suggestions: Keep this cheesecake simple, as the flavor is quite delicate you will not want to overpower it with heavy sauces or bold flavors. Simple fresh summer berries are the best to serve alongside or on top.