SUMMER LEMON AND ELDERFLOWER CHEESECAKE For the base For the curd For the filling For the glaze For the decoration 90g Digestive biscuits (about 9 biscuits) 60g Butter ½ tsp Chinese Five Spice 3 eggs 100g Caster sugar 75g Butter Zest and juice of 2 lemons 300g Strawberries (choose small fruits) 600g Mascarpone cheese (at room temperature) 180ml Whole Milk 200g Icing sugar 5 gelatine leaves (soaked for at least 10 minutes in cold water) Zest and juice of 2 large lemons (or 3 small) The lemon curd (above) 2 gelatine leaves soaked in cold water 4 tbsp elderflower cordial (or lemon jelly if elderflower cordial unavailable) 140ml Cold water Tiny amount yellow food colour (optional) Extra strawberries Serves 10-12 A fantastic dessert for the summer which, with a little thought about decoration, can really impress your friends. It is easy to make and can be made ahead of time – up to two days before. Fresh, seasonal and colourful fruits, a smooth lemon filling, thin base and a topping of elderflower jelly makes for sheer elegance! You will need a 9 inch loose bottomed spring form tin and I sometimes remove the metal base and replace it with a thin cake board of the same size. Makes for easy release and professional presentation. No worries if there is no cake board the tin loose base is fine. A strip of acetate or thick baking parchment to line the inside of the tin will ensure an easy release. Method Start by mixing the base. Crush the biscuits in a large freezer bag using a rolling pin (or pop them into a food processor and blitz to a crumb) then place in a small saucepan containing the butter which has been melted over a low heat. Add the five spice then stir well to combine. Transfer the buttery crumb into the base of the prepared tin and press down firmly using the back of a spoon or small angled palette knife. Chill. Line the sides of the tin with the acetate strip or baking parchment then set half strawberries around the sides of the tin – cut sides facing out. Pop it back into the fridge whilst the filling is mixed. To make the lemon curd. Place the eggs in a small saucepan and beat together then add all of the other ingredients. Set over a low heat and stir until the butter has dissolved. Turn up the heat slightly, still stirring all the time and then when the curd starts to thicken, remove from the heat and give it a really good stir with a wooden spoon or whisk to make sure it is smooth and silky. One by one lift the 5 gelatine leaves from the water and drop into the curd whilst it is still hot but not boiling. Stir them through until dissolved. Leave the whole lot in the pan and set aside. To mix the filling: In a large bowl whisk the room temperature mascarpone cheese with the sifted icing sugar until smooth then gradually whisk in the milk a little at a time. Add the lemon juice and zests and stir well. Pour in then the lemon curd and gelatine from the pan and whisk the whole lot together. Take the chilled cheesecake base from the fridge and pour the filling over, smooth over the top then pop back into the fridge to set for at least 3 hours. Whilst the cheesecake is setting the jelly top can be made. Simply soak the two gelatine leaves for at least 10 minutes. Place the cold water and elderflower cordial in a small saucepan and heat gently – do not boil. It is worth tasting the mixture to make sure it is flavoursome enough, adding a little more cordial if required. It needs to be slightly stronger than a drink would be. Add the drained gelatine leaves to the warm liquid and stir until dissolved and the mixture is completely clear. Add then the tiniest amount of lemon yellow food colour to tint the jelly then transfer to the fridge and leave to set. When the cheesecake and jelly has set – take the jelly from the fridge and pop into the microwave for just 10 seconds at a time, stirring between each session. Dissolve the jelly just sufficient for it to have turned back to liquid and be just luke warm and not hot. Take the cheesecake from the fridge and spoon over the jelly – sufficient to cover the filling. You may not need all of the jelly – you just want a very thin glaze to cover. Pop back into the fridge to set for about 2 hours. About 2-3 hours before serving decorate with more fresh fruits. I like to take my cheesecake from the fridge about an hour before serving. LEMON AND ELDERFLOWER CHILLED DESSERT (vegan) For the base For the vegan filling For the glaze 90g Vegan digestive biscuits (about 9 biscuits) 60g Coconut Oil ½ tsp Chinese Five Spice 300g Strawberries (small fruits are the best) 400g Vegan Creamy (cream cheese) 200g Icing Sugar Zest and juice of 2 large lemons 300ml Non-Dairy milk 3 Vege Gel Sachets 1 Jar Vegan Lemon Curd 140ml Cold Water 4 tbsp elderflower cordial (or lemon jelly if elderflower cordial unavailable) ½ sachet of Vege gel 1 drop of yellow food colour (optional) Extra strawberries Either replace the loose bottom of the tin with a cake board or line with a piece of baking parchment. In a small saucepan melt the coconut oil over a low heat then add the five spice and biscuits which have been crushed to a fine crumb using either in a food processor or in a large plastic bag with a rolling pin. Mix well then transfer the moist crumbs to the prepared tin and smooth out with an angled palette knife or the back of a spoon. Pop into the fridge to firm up. Once firm line the sides of the tin with a strip of acetate or baking parchment. Take the strawberries, cut them in half and set them cut side facing outwards around the side of the tin. Serves 10-12 This dessert thinks it’s a cheesecake but without the cheese, dairy, gelatine and eggs. For the decoration Method Extra strawberries Method (continued) To mix the vegan filling: Place the Vegan Creamy into a roomy mixing bowl then add the sifted icing sugar and the zest and juice of the lemons. Whisk well to combine making sure there are no lumps. In a small saucepan place the milk and sprinkle over the Vege Gel. Mix well until all the lumps have dissolved then place over the heat and bring to the boil. Allow to bubble for a few minutes then spoon over 2-3 tbsp of the creamy mix, transfer to a large mixing jug and stir well. Add a spoonful of the creamy mix to the milk mix, one large spoonful at a time, stirring well between each addition. Finally, stir through the lemon curd using a whisk and pour everything into the prepared tin. Transfer to the fridge and leave to set for at least 3 hours but preferably overnight. Once completely set then make the glaze. Pour the water and elderflower cordial into a small saucepan and add the vege gel. Bring to the boil then remove from the heat and stir from time to time until the liquid cools and thickens. Once the gel has reached a cool yet still pouring consistency it can be spooned over the set dessert. The thinnest of glaze only is required and probably some of the jelly will not be required. Pop the dessert back into the fridge until the glaze has set then decorate with more strawberries.