Elderflower and Lemon Cheesecake Tart

This dessert is perfect for a warm summers evening.

I have seen so much elderflower around recently that I knew I had to use it. It sings of summer and sophistication. Think drinks parties with fizzy elderflower in hand.

I love the delicate, floral taste of elderflower and so as I created this dessert I wanted to keep that freshness. The lemon is a perfect flavour pairing, bringing a very slight citrus tang. And so this tart is subtle and sophisticated in flavour. There is gentle kiss of lemon and hint of elderflower. The baked biscuit base brings crunch, that contrasts the creamy filling perfectly.

This is a delight to eat. A perfect, palette cleansing end to a summers dinner.

Elderflower and Lemon Cheesecake Tart

Serves 8

Ingredients

Base

• 200g digestive or ginger biscuits

• 80g butter, melted

Filling

• 300g cream cheese

• 50 g icing sugar

• Zest and juice of ½ lemon (1 tbsp lemon j

• 60 ml elderflower cordial

• 150ml double cream

To decorate (optional)

• Strawberries

• Other half of the lemon

• Fresh elderflowers

(notes, substitutions and variations found below the method)

Method:

1. Preheat the oven to 180oC/160oC (fan)

2. Place the biscuits in a food processor and pulse until fine crumbs. Add the butter and pulse until the mixture starts to hold together when pinched. Tip into an 8 inch/20 cm loose-bottom tart tin and level with a metal spoon, making sure you push it up the sides of the tin. Place in the oven for 8 minutes. Once baked leave to cool to room temperature (I pop it in the fridge for 15 minutes).

3. To make the filling beat together the cream cheese and icing sugar for 30 seconds. Add in the lemon juice, zest and elderflower cordial and beat again.

4. Add the cream and beat until it thickens and has the texture of whipped cream. Then pour into the tart case and level with a spoon. Place in the fridge for 2 hours or the freezer for 45 minutes to firm up.

5. Top with strawberries, lemon zest and/or fresh elderflowers.

Notes, substitutions and variations

• Cream cheese: Only full fat will do – if you’re going to make cheesecake, just go the whole hog. Light cream cheese often splits because of it’s water content.

• Cream: whipping cream would be fine, but do not be temped to use single cream. This won’t work.

• Icing sugar: caster will also work, just make sure it’s really dissolved.

Variations:

• Citrus: orange, lime or even grapefruit are lovely replacements for lemon

• Cordial: Go crazy with whatever cordials you have!

• Jam: Swirl through strawberry jam before popping it in the fridge.