Lemon and Elderflower Cheesecake!

An Easy No-Bake Lemon and Elderflower Cheesecake – Fresh, Summery, and Delightful! 

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.

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

5 from 1 vote
Lemon & Elderflower Cheesecake!
Prep Time
20 mins
Cook Time
10 mins
Decorating Time
15 mins
Total Time
45 mins
 

An Easy No-Bake Lemon and Elderflower Cheesecake - Fresh, Summery, and Delightful! 

Course: Dessert
Cuisine: Cheesecake
Keyword: Elderflower, Lemon
Servings: 15 Slices
Calories: 420 kcal
Author: Jane's Patisserie
Ingredients
Biscuit Base
  • 300 g Digestives
  • 150 g Unsalted Butter (melted)
Cheesecake Filling
  • 600 g Full-Fat Cream Cheese
  • 75 g Icing Sugar
  • 300 ml Double Cream
  • Juice of 1/2 Lemon
  • 100 ml Elderflower Cordial (Concentrated)
Decoration
  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • Lemon Zest
  • Biscuit Crumbs
Instructions
For the Biscuit Base
  1. Blitz your Biscuits to a fine crumb in a food processor, on a bowl with the end of a rolling pin.

  2. Add in your melted butter and mix till combined fully.

  3. Pour into the bottom of an 8"/20cm Deep Springforrm Tin, and press down firmly.

Cheesecake Filling
  1. Add your Cream Cheese and your Icing Sugar to a large bowl, I use my stand mixer, and whisk till smooth.

  2. 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!

  3. Add in your Double Cream, and whisk till thick! It can take longer than a normal cheesecake because of the liquid, but it'll come together!

  4. Once it's really thick, spread the mixture over the base of the cheesecake and leave to set overnight in the fridge.

Decoration
  1. Once the Cheesecake has set, remove it carefully from the tin. I smooth the sides of the cheesecakes with a small sharp knife!

  2. Whip together your Double Cream and Icing Sugar if you wanted whipped cream for decoration, and pipe on to your Cheesecake!

  3. Sprinkle the cheesecake with lemon zest and some biscuit crumbs to make it look nice, and then enjoy!

Recipe Notes
  • 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! 
Nutrition Facts
Lemon & Elderflower Cheesecake!
Amount Per Serving
Calories 420 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 20g125%
Cholesterol 107mg36%
Sodium 236mg10%
Potassium 107mg3%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 13g14%
Protein 4g8%
Vitamin A 1230IU25%
Vitamin C 0.2mg0%
Calcium 66mg7%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

2

10 comments

  1. 5 stars
    I enjoyed making this cheesecake as it was simple to follow and came out well. I didn’t find it difficult to set and achieved a nice texture. I didn’t really get the elderflower flavour coming through much but I used homemade elderflower cordial so that may explain it. I’d recommend giving it a go!

  2. Hi Jane, do you think the bottle green pomegranate and elderflower cordial work well in this recipe? Also if I leave out the lemon juice would that affect the consistency at all?
    Thanks!

  3. When I made your jaffa cake cheesecake I used mascarpone instead of cream cheese, is it ok to use this in all your other cheesecake recipes? I’m making the chocolate orange one for the charity cake sale at work next week. Thanks.

  4. I use the sugar and crumb icing sugar and it tastes devine in the cheese cake. Ive tried the cordial but find it a little sloppy without using gelatine

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