The texture of this cheesecake becomes creamier after a night in the fridge, so try and make it the day before.
FOR THE BASE:
- 200g ginger nuts
- 50g unsalted butter, melted
FOR THE CHEESECAKE:
- 600g full-fat cream cheese
- 250ml double cream
- 180g caster sugar
- 3 large eggs
- 7 tablespoons elderflower cordial
- Grated zest and juice of 3 limes
FOR THE TOPPING:
- 200ml sour cream
- 2 tablespoons caster sugar
- A little lime zest or peel, to decorate (optional)
- 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.
Feature image: Emma Lee; food preparation and styling by Louisa Carter; table styling by Alexander Breeze
This originally appeared on House & Garden UK