No summer party is complete without a show stopping dessert. Lightly fragrant and deliciously creamy this is the perfect sweet for a summer party. Surprisingly easy to make, choose the ripest, sweetest available fruit and enjoy. 

Serves: 8

Preparation time: 30mins

Cooking time: Approx 50mins

What You’ll Need:

• 150g digestive biscuits
• 50g butter
• 450g full fat soft cream cheese (light versions work well too)
• 2 tbsp cornflour
• 4 tbsp bottlegreen elderflower cordial
• 2 free range egg yolks
• 150ml sour cream

Topping 

• 8 tbsp bottlegreen elderflower cordial
• 2 gelatine sheets
• Approx 400g summer berries, such as raspberries, strawberries, blueberries and redcurrants
• icing sugar

What To Do:

• Pre heat oven 200c/400f/gas6.
• Line the base of a 20cm/8in loose-bottomed spring form tin.
• Crush the biscuits, melt the butter and stir together. Press into the base of the tin, bake for 8mins, remove and cool.
• Reduce the oven to 150c/300f/gas2.
• Place the cream cheese into a large bowl, mix a little of the cordial with the cornflour to a smooth paste and add to the cheese with the remaining cordial, egg yolks and sour cream. Whisk or beat until smooth, pour into the tin and cook for approx 45-50mins.
• Check that it is set with a slight wobble in the middle and cool, leaving it in the tin.
• Make the topping by soaking the gelatine in cold water for 5mins then place the cordial in a small pan. Add 8 tbsp water and gently heat. Stir in the gelatine until melted then cool.
• Pile the berries on top of the cheesecake whilst still in its tin. Spoon the cool glaze over the top of the cheesecake, place in the fridge for 2 hours to set, remove from the tin and serve cut into slices with a little cream.