Espresso Cheesecake
Bold espresso swirled through silky baked cheesecake, crowned with cream dollops and coffee beans ✨
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Elderflower Cheesecake
Delicate, floral and silky — baked cheesecake with a glossy elderflower glaze and pretty edible flowers ✨
Ingredients
- 200g digestive biscuits, crushed
- 100g butter, melted
- 500g cream cheese, room temp
- 150g sugar
- 3 eggs
- 200ml sour cream
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 3 tbsp elderflower cordial (for the filling)
- 50g icing sugar (for the glaze)
- 2 tbsp elderflower cordial (for the glaze)
- Edible flowers, to decorate
How to make it
- Mix crushed biscuits with melted butter, press into a 20cm springform pan and bake 10 min at 180°C.
- Beat cream cheese, sugar, eggs, sour cream, vanilla, cornstarch and the 3 tbsp elderflower cordial until smooth.
- Pour over the crust and bake 50 min at 160°C until just set. Cool, then chill 4 hours.
- Whisk the icing sugar with the 2 tbsp elderflower cordial into a glaze and pour over the chilled cheesecake.
- Decorate with edible flowers, slice and serve.
