With inspiration from Swedish blog Matrepubliken I decided to use up some of my homemade cordial and make an elderflower cheesecake for the office. As you may know by now my colleagues are terribly retro and love cheesecake so I try to come up with new seasonal flavours once in a while. This one is not too sweet and actually feels quite light.
Elderflower cheesecake, serves 8
200 g digestives
75 g salted butter, melted
400 g Philadelphia
2 gelatin leaves
50 ml milk
250 ml concentrated elderflower cordial (after taste)
Crumble the biscuits in a food processor and mix in the butter. Flatten on the base of a springform and bake for 10 minutes in 175C oven. Lower the temperature to 150C.
Beat Philadelphia and the eggs until smooth. Soak the gelatin. Heat up the milk, squeeze the excess water out of the gelatin and add it to the milk. Stir to dissolve.
Add the elderflower cordial and the milk mixture to the cheese mixture. Mix well and pour it onto the base and bake for 20-30 minutes until just set in 150C oven. Leave to cool.