Tag Archives: elderflower

Elderflower cheesecake with goat curd

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.

BqaJZdXIUAArj1JThe 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

Cheesecake bit

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!

WP_20140620_006[1]Pop the base and tin in the fridge to chill while you get on with the cheesecake mix.

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!

WP_20140620_007[1] It tasted a bit sharp with the lime so I added a bit of castor sugar at the end. However, I think if you left the lime out there would be enough sugar in the cordial so wouldn’t actually need it.

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.

WP_20140620_008[1]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.

WP_20140620_010[1]Slide it onto a large flat plate or chopping board and you are ready to tuck in.. Enjoy 🙂


Elderflower Sorbet

Elderflowers are a distinctive summer sight and many people make a cordial from the flowers – this is a refreshing sorbet which is very simple to make. There are many recipes out there for elderflower cordial – here is one from my chum Rachel the Vagabond Baker – Summer in a Bottle. Her blog is a fantastic mix of great recipes, photos and her extensive travels so well worth a look anyway!

Elder has very distinctive fragrant flowers and most people are able to confidently identify them but here are some pictures just in case you aren’t sure.

WP_20140531_004[1]I love the tenactity of elder and the fact it grows everywhere. I spotted this growing very happily in a drain cover!


Elderflower Sorbet

10 elderflower heads (can leave them on the stalks)

1 litre water

750g sugar

2 lemons juice and zest

Dissolve the sugar in the water over a low heat. Add elderflowers and lemon juice and zest. Stir, cover and leave overnight then strain through muslin or a fine sieve.

Pour the strained elderflower liquid into a plastic tub with a lid and put in the freezer for 2 hours. Remove and whisk vigorously with a fork or hand whisk. Return to freezer and whisk again after an hour. Return again to freezer and whisk once more after another hour. By now it should look like sorbet but if it still is a bit mushy just keep freezing and whisking until it does.

Serve as it is or with raspberries or mint leaves and enjoy!

This can be made anytime of the year by cheating and using elderflower cordial. 500ml cordial, 1 litre water and 400g sugar. Dissolve sugar in water over a low heat, remove from heat and add cordial and cool. Follow freezing instructions as above.


My elderflower sorbet was featured in a book Recipes Down the Line which is a collection of recipes from a wide range of farmers, food producers, cafés, restaurants and local people based along the route of the Settle-Carlise Railway. It is available online or can be bought from stations along the railway or Tourist Information offices.