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An easy no-bake lemon and elderflower cheesecake – fresh, summery, and delightful!
Lemon and elderflower
It’s been over a year now since Harry & Meghan got married (if you’re not understanding who this is, think royalty), and therefore a year since they had their lemon & elderflower themed wedding cake!
I realise that lemon & elderflower was a combination long before the cake happened, but there has 100% been a rise in recipes involving the two since – such as my lemon & elderflower cake recipe!
The combination of flavours to me is just wonderful. I obviously love a bit of lemon, as I have countless lemon recipes on my blog such as my lemon cheesecake, and lemon celebration cake, but add elderflower to it?! It becomes the next level.
Elderflower cordial is something that you could easily make at home if you had access to enough elderflower… but I don’t. My parent’s neighbour has a massive elderflower tree which I might’ve pinched some in the past to make some (thanks Jenny!), but otherwise, bottled cordial is dandy.
There are many a brand of elderflower cordial out there, but I tend to use Bottlegreen or Belvoir! Either tastes amazing, and it’s such a refreshing drink with some ice cold water, ice, and a slice of lemon or two!
The problem I wanted to overcome, was not having one flavour too powerful in comparison to the other. Lemon can be quite delicate at the same time as being very overpowering. Elderflower, however, can be very delicate, and sometimes not strong enough.
The easier part of making the lemon & elderflower cake, as that you can get away with adding more liquid in comparison to a cheesecake. I’ve always tried to keep my cheesecakes vegetarian friendly and easier to make (not using gelatine), but there is a fine line!
My gin & tonic cheesecake, for example, needed a setting agent – but this one, I really didn’t want to have it. I went for using much less lemon compared to how much I normally would in a cheesecake, and basically making the difference up with the elderflower cordial.
The rest of the cheesecake is essentially the same as all of my others – a digestive biscuit base (you can use any dried biscuit here really – graham crackers for my US readers), and then a creamy cheesecake filling.
Full fat ingredients
I’ve said it countless times (pretty much all 70+ cheesecake recipes on here) and I will say it again… FULL FAT CREAM CHEESE is so important. Lower at has a much higher chance of splitting!
Add the full-fat cream cheese to the fattiest liquid cream you have in your country (our double cream is 47%, which is much higher compared to whipping cream at 35%) and some icing sugar and you will have a cheesecake mix.
I use my Kitchenaid stand mixer to make my cheesecake mix 95% of the time, the rest being my Kitchenaid hand whisk when I’m filming a video, and personally, I find this quite important – you can make it with your arm and a whisk, but you’ll be whipping for ages!
I really hope you all love this deliciously summery and delicate cheesecakes as much as I do! Enjoy! X
Lemon & Elderflower Cheesecake!
- 300 g digestives
- 150 g unsalted butter (melted)
- 600 g full-fat cream cheese
- 75 g icing sugar
- 300 ml double cream
- Juice of 1/2 lemon
- 100 ml elderflower cordial (Concentrated)
- 150 ml double cream
- 2 tbsp icing sugar
- Lemon zest
- Biscuit crumbs
For the Biscuit Base
- Blitz your biscuits to a fine crumb in a food processor, on a bowl with the end of a rolling pin.
- Add in your melted butter and mix until combined fully.
- Pour into the bottom of an 8"/20cm deep springform tin, and press down firmly.
- Add your cream cheese and your icing sugar to a large bowl, I use my stand mixer, and whisk until smooth.
- Add in your lemon, and your elderflower, and whisk again - this can make it look a little funny, but stick with it and it'll come together!
- Add in your double cream, and whisk until thick! It can take longer than a normal cheesecake because of the liquid, but it'll come together!
- Once it's really thick, spread the mixture over the base of the cheesecake and leave to set overnight in the fridge.
- Once the cheesecake has set, remove it carefully from the tin. I smooth the sides of the cheesecakes with a small sharp knife!
- Whip together your double cream and icing sugar if you wanted whipped cream for decoration, and pipe on to your cheesecake!
- Sprinkle the cheesecake with lemon zest and some biscuit crumbs to make it look nice, and then enjoy!
- This cheesecake will last for three days in the fridge!
- This cheesecake is naturally a lot softer than others because of the liquid, so you have to make sure to really whisk it up thick to get it to set!
- You can use a vegetarian setting agent or gelatine if you wish, but read the packet instructions for how much you'll need as they are all different! I would add it to the elderflower cordial.
- I used the Bottlegreen cordial this time, but any good quality ones will do!
- You don't want to add too much Lemon as it will easily overpower the elderflower - but its up to you!
- I recommend using an 8"/20cm deep springform tin for this recipe!
Find my other recipes on my Recipes Page!
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