2 tbsp elderflower syrup
zest of 2 lemons
200g plain digestive biscuits
90g unsalted butter
60g golden caster sugar
360g marscapone cheese
160ml double cream
a pinch of powdered cardamom
single elderflowers to decorate
To make the base put the biscuits in a bowl and crush with a rolling pin until they resemble breadcrumbs. Melt the butter in a pan and add the crushed biscuits, sugar and cardamom. Mix well so all the dry ingredients are covered with the butter. Press the mixture firmly into the bottom of a 20cm loose-bottomed baking tin and refrigerate for an hour until set.
Gently stir together the mascarpone, half the lemon zest and the elderflower syrup, then fold in the double cream. Spoon out onto the top of the biscuit base, spreading smoothly, and chill in the fridge for 3 hours.
Prior to serving, sprinkle the surface of the cheesecake with the remaining zest then scatter over the single flowers.
Other elderflower recipes in our May/Jun 2015 issue:
• Elderflower syrup
• Elderflower cream tarts
• Elderflower and raspberry jellies
• Elderflower and mint sorbet