Elderflower Lime Cheesecake Recipes
ELDERFLOWER AND LIME CHEESECAKE RECIPE
This elderflower and lime cheesecake recipe becomes creamier after a night in the fridge, so try and make it the day before.
Number Of Ingredients 11
Steps:
- Heat the oven to 170˚C/mark 3. Base-line a 22cm spring-form cake tin with non-stick baking parchment. Place the biscuits in a food processor and process until the mixture resembles fine breadcrumbs. Pour in the melted butter and process until mixed together. Press the buttery crumbs over the base and a third of the way up the sides of the tin. Chill for 20 minutes.
- Place the cream cheese in a large bowl and beat in the cream and sugar. Beat in the eggs one at a time followed by the elderflower cordial and the zest and juice of the limes. Pour into the tin and place on a baking tray in the centre of the oven. Bake for 30 minutes, then turn the heat down to 150˚C/mark 2 and continue to cook for a further 15-20 minutes. The cheesecake should be slightly firm to the touch in the centre but still have a wobble to it. Turn off the oven, leave the oven door ajar and let the cheesecake cool completely.
- When the cheesecake is cold, mix the sour cream with the sugar and spread over the surface of the cheesecake. Cover with cling film and leave in the refrigerator for at least 8 hours but preferably overnight. Decorate with lime zest or a swirl of peel, if using.
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- Add your Cream Cheese and your Icing Sugar to a large bowl, I use my stand mixer, and whisk till smooth.
- Once the Cheesecake has set, remove it carefully from the tin. I smooth the sides of the cheesecakes with a small sharp knife!
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