Friday 23 June 2017

Elderflower Cheesecake

I mentioned a week or so ago that Elderflower Cordial can be used in cheesecake so today I thought I would give you my recipe for this. It is a very easy recipe and actually originates from a restaurant in Kendal. The Moon restaurant was a great favourite in the 80's and 90's. It was the first place that I ever tasted Sticky Toffee Pudding. I have two little books that they produced at this time. I see the date that I have written in the front of  "More Recipes from the Moon." is 1st  September 1990.

Somewhere in the back of mind I feel I may have already given you this recipe so I apologise if I am repeating myself.

Biscuit Base (I double this bit)
2oz Butter
4oz Crushed digestive biscuits.
1/3 pint double cream
10oz cream cheese ( can use low fat)
2oz Caster sugar.
4 fl oz Elderflower Cordial
1 dessert spoon lemon juice.

1. Melt the butter and stir in the biscuit crumb.
2. Press the mixture over the base of a greased 8" loose bottom shallow cake tin. ( I use a flan dish of about 10".)
3. Using a hand mixer beat together all the ingredients until smooth.
4. Spread over the base.

I decorate this with fresh soft fruit although this is not what the recipe suggests. They suggest 2 tins of raspberries brought to the boil with arrowroot and then cooled before pouring over individual slices.

An easy but tasty dessert which it suggests you could try different cordials. I haven't done this but I would imagine that ginger would be tasty with a ginger biscuit base. I will let you know when I have tried it!


  1. sounds delicious and I agree I'd rather have fresh fruit than the sauce they suggest. a ginger version sounds divine too

  2. Oh thanks for sharing your recipe & yours does look quite yummy. I agree fresh fruit is the way to go. I have used ginger snap cookies for a cheesecake base - my special Thanksgiving pumpkin cheesecake!

  3. Looks good! Have found a few places in the US selling elderflower cordial - at a variety of prices, but haven't seen any growing.