Strawberry and Elderflower Cheesecake
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 7 h. 25 min.
Ready in
Healthy, because
Even smarter
While this is high in calories and sugar, it is always great to treat yourself to something sweet every once in a while, especially something that is high in healthy fats and contains fruits that have positive health benefits.
Make these as mini cheesecake bites for easy and fun serving at a buffet!
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the base
- 8 ozs Digestive biscuit (crushed to crumbs)
- ½ cup unsalted butter (melted)
- 2 Tbsps sugar
- For the filling
- 2 cups cream cheese
- 1 lemon (finely grated zest & juice)
- 2 Tbsps powdered sugar (to taste)
- ⅔ cup cream (48% fat)
- 2 Tbsps Elderflower liqueur
- For the topping
- 1 cup sugar
- 3 Tbsps Corn starch
- 1.333 cups water
- 3 ozs cubed, strawberry gelatin
- To decorate
- halved Strawberries
- Elderflower
Preparation steps
1.
For the base: butter a 20cm|8"" springform cake tin.
2.
Mix together the biscuit crumbs and melted butter. Press firmly into the base of the tin and chill while you make the filling.
3.
For the filling: blend the cream cheese, lemon zest and juice and icing sugar in a food processor and mix well.
4.
Slowly add the cream and elderflower cordial until smooth and thick.
5.
Spoon onto the base and smooth the top. Chill for at least 3 hours until set.
6.
For the topping: combine the sugar and cornflour in a pan. Gradually stir in the water and cook over a medium heat until thick and clear.
7.
Add the jelly cubes and stir until dissolved. Set aside to cool and thicken, but not set.
8.
Pour on top of the base and chill for at least 4 hours until set.
9.
Remove from the tin and arrange the strawberries and elderflowers on top.
