Elderflower & Lime Cheesecake
Elderflower grows prolifically in Ireland and I keep an eye out for elderflower cordial on my travels – diluted with water it makes a lovely summer drink and is made by some small producers, mainly in Co Cork - eg Ballymaloe House and Ballymaloe Cookery School; Longueville House, Mallow; Blairscove, Durrus; and Ballyvolane House, Fermoy – who also have it in their West Waterford business, O’Brien Chop House in the Heritage Town of Lismore, where they mix it with sparkling water to make a delicious and refreshing non-alcoholic cocktail.
But no Irish producer is yet making it on a commercial scale unfortunately, so the one you are most likely to find in shops is from the UK producer, Belvoir Fruit Farms - who also promote their products as ingredients in desserts such as this unusual cheesecake.
3/4 large pack digestive biscuits
90g / 3 1/2 oz butter
60g / 2 oz sugar
360g / 12 oz full fat cream cheese
160ml / 1/4 pint double cream, lightly whipped
Icing sugar to taste
Zest of 1 lemon, preferably organic & unwaxed
2tbs / 30 ml elderflower cordial
Place the digestive biscuits in a large plastic bag. Hold one end of the bag and using a rolling pin, crush until they resemble fine breadcrumbs.
Melt the butter in a large saucepan and add the crushed biscuits and sugar until they are fully combined.
Press the biscuit mixture firmly into an 8” round tin with a removable base and place in the fridge to set.
Wash the lemon and grate the skin using a fine grater or use a zester. Place this zest together with the cream cheese, icing sugar and lime juice in a food processor and mix well.
Then slowly add the cream and elderflower cordial until it is a smooth thick paste.
Spread this mixture on the biscuit base and refrigerate.
Just before serving, sprinkle the cheesecake with the zest of the lime.
Apps and Books
Irish Country House Cooking - The Blue Book Recipe Collection (Hardback)From the homely to the very grand, these delicious dishes celebrate the diversity of Irish count ...more...