This elderflower cheesecake was a bit of an experiment but tasted delicious so thought I’d blog the recipe.
BUT… I warn you.. this was fine when we ate it immediately but the cordial seeped out overnight. So I suspect the elderflower (or another cordial) may work better in a baked cheesecake with a bit of gelatine or agar flakes to help hold it all together. It was very tasty but this recipe does need adapting.. unless you are going to scoff the lot straight away!
I had a trip up to Hawes recently to visit Iona and Stu at Ribblesdale Cheese to talk about cheese waxing (yes really!) – when I left, Iona gave me a little cheese parcel of goat curd and some sheeps cheese.
The goat curd was mild and creamy so I thought it would make a lovely cheesecake – I have gone a bit overboard with the elderflower cordial this year and have loads of it.. so seemed an idea to put the two together. I realise goat curd is not easy to get hold of – it is very similar in texture and taste to cream cheese so you could just use that.
I have never actually made cheesecake – hubby is an excellent cook and does the fancy stuff like cheesecake in our house so this was a bit of trial and error but I’m very pleased with the result. I discovered after I made this that hubby usually uses two 200g pots of low fat soft cheese and a 200g tub of marscapone and 200g double cream for his cheesecake mix.
half a packet of digestives and half a packet of ginger nuts
50 g butter
250 g goat curd
200g tub low fat soft cheese
100ml double cream
250ml elderflower cordial
Juice and zest of 1 lime
2 dessert spoons castor sugar
To make the base – bash the biscuits or cheat and whizz them in a blender to turn to crumbs.
Melt the butter in a saucepan and add the crumbs, stirring til they are coated and the mix just looks a bit crumbly
Get a spring form tin and press biscuit mix down firmly with the back of a spoon. If you don’t have one of these tins and want to buy one – be warned – you really do get what you pay for – cheap ones often have dodgy springs and/or they rust easily. The best tins are the really old fashioned ones so ask your granny if she has one or have a rummage in your local charity shop! I remembered afterwards that these work best when you line them with greaseproof paper and then can easily lift out the goodies when you release the spring!
To make the cheesecake bit I started off with goat curd, cream cheese and cream then mixed it up and added lime and elderflower gradually to get the right consistency. I did it by hand with an egg whisk and in a very inappropriate pyrex dish as I made it at my dads house and he doesn’t have any big mixing bowls!
Spoon this mix onto the chilled biscuit base and level off with the back of a spoon. Chill in the fridge for about an hour.
And now for the tricky bit… getting it out of the tin. Depending on how good your tin is.. the bottom may just fall out when you release the spring.. so be prepared. When you release the spring you will need to lift the cake up to get it out as the spring will not open enough to let the cake drop out downwards.. hope that makes sense.
Always have your hand flat under the base when you release the spring and be prepared to lift it up (or down) gently.