This is a perfect summer dessert for a dinner party. We've combined our Invicta Gooseberry Preserve with elderflower cordial to flavour this cheesecake. It's quite rich, so make sure you leave room for dessert!
Gooseberry & Elderflower Cheesecake
Helen Upshall
8
The perfect summer dinner party dessert!
Ingredients
FOR THE BASE:
- 250g ginger nut biscuits
- 100g salted butter, melted
FOR THE CHEESECAKE:
- 400ml double cream
- 250g soft cheese
- 70ml elderflower cordial
- 1 lime, zested
- 1 jar Invicta Gooseberry Preserve
TO SERVE:
- Fresh elderflowers, if using
YOU WILL NEED:
- 20cm spring-form, deep cake tin, lined
Directions
Start by making the base. Crush the biscuits, either by hand or in a food processor, to form a fine crumb. Stir through the melted butter to coat the crumb before tipping into the cake tin.
Using the back of a spoon, firmly press the crumb into the base of the tin before placing in the fridge to set for 20 minutes.
In the meantime, whip the cream until soft peaks. Carefully fold through the soft cheese to combine before pouring in the cordial and adding the zest of one lime. Add 200g gooseberry preserve and stir gently until the ingredients are well combined, trying to keep the mixture as light as possible.
Remove the base from the fridge once firm and spoon over the cream mixture. Smooth the top using a palette knife or back of a spoon and place back in the fridge to set for at least 2 hours but ideally 4 hours+ (or even overnight).
When ready to serve, carefully remove the cheesecake from the tin - run a hot knife round the outside to remove it from the sides of the tin. Place the cheesecake on a serving plate and spoon over the remaining gooseberry preserve. Finish with fresh elderflower, if desired.
