Ginger & Elderflower Cheesecake
Our Ginger & Elderflower Cheesecake is creamy, zesty, and full of flavour. A dash of Belvoir Farm Elderflower Cordial adds a delicate floral note, perfectly balanced with a warming ginger base. Surprisingly simple to make, it’s an impressive dessert that’s sure to delight.
Ingredients
| 250g | Ginger biscuits |
| 100g | Butter |
| 280g | Cream cheese (Room temp) |
| 2 tbsp | Belvoir Elderflower Cordial |
| 100g | Icing sugar |
| 150ml | Double cream |
Method
To Make
- First, weigh out all the ingredients, then place the biscuits into a sturdy plastic bag and bash them into crumbs with a rolling pin.
- Melt the butter in a saucepan over a low heat and stir through the biscuit crumbs. Press into a loose-bottomed tart-tin (I used a 20cm fluted tin) and place in the fridge to set.
- Stir together the cream cheese, Elderflower Cordial and the icing sugar until smooth, then whip the cream until firm. Gently fold the cream through the mixture until just combined.
- Finally, pile the soft cheesecake mixture onto the biscuit base and chill for at least four hours or overnight before serving – as this cheesecake doesn’t use gelatine to make it as light and fluffy as possible, it does definitely needs the chilling time!
Don’t forget to tag us in your bakes!