We had also celebrated with friends yesterday evening. Amongst other puddings I made an Elderflower Cheesecake. This is a family favourite and very simple to make.
This recipe comes from a small cookbook that I see from inside the cover I have had for 24 years! It is called "More Recipes from the Moon". The Moon was a bistro type restaurant in Kendal, Cumbria which I regularly visited when I was in Kendal. I believe that it is now called The New Moon. Elderflower Cordial has become a lot more popular since that time. I see that they suggest that it can be obtained from whole food shops whereas now it is available in most super markets. I frequently make my own with elderflower heads from around the hedgerows.
This is the recipe with the adaptations I usually make.
Ingredients
Biscuit Base
4oz butter
8oz crushed digestive biscuits
(The book has 2oz/4oz but I use more in a larger dish)
Cheesecake
1/3 pint double cream
10oz low fat soft cheese
2oz caster sugar
4 fl oz elderflower cordial
1 desert spoon lemon juice
The book suggests an 8in loose bottom shallow cake tin. I use a 10 - 12 in lighlty greased flan dish which creates a thinner slice.
1. Melt the butter and stir in the biscuit crumbs.
2. Press the mixture evenly into the base of the dish and leave to cool.
3. Using a hand mixer beat together all the ingredients until smooth and thick.
4. Spread over the biscuit base.
5. Store in the fridge until ready to serve.
I then decorate with fresh fruit although the original recipe has a tinned raspberry and arrowroot topping added to each slice.
Hope Brian had a lovely birthday - cakes and cheesecake look good so he should have been happy! X
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