Elderflower Cheesecakes

Name: Elderflower Cheesecakes
Cuisine: British
Ingredients: 225 ml whipping cream; 100 g caster sugar; 75 g salted butter, melted; 150 g digestive biscuits, crushed; 50 ml elderflower cordial; 1 vanilla pod, cut in half lengthways and seeds scraped out, or a few drops of vanilla extract; 1 vanilla pod, cut in half lengthways and seeds scraped out, or a few drops of vanilla extract; 225 g cream cheese; Small sprigs of fresh elderflowers, to decorate (optional)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Ms Marmite Lover's Secret Tea Party

By Kerstin Rodgers

Published 2014

About

Elderflower is in season in June. It’s one of the easier edible flowers to forage as it grows like a weed in London and other cities in the UK and is prolific further afield in the countryside too. It has a heady floral flavour. These aren’t big cakes, but they’re big on flavour, so well allow them here.

Ingredients

150 g digestive biscuits, crushed
75 g salted butter, melted
100

Europe
United Kingdom
Cake
Vegetarian
London
June

Method

In a bowl, mix together the crushed biscuits and melted butter. Press this mixture evenly into the bottoms of the ramekins.

Put the sugar into a small pan and heat over a medium heat until it melts. Remove from the heat and leave to cool.

In a separate bowl, whip the cream to form soft peaks. In another bowl, beat together the cream cheese, vanilla seeds or extract, cooled sugar