Try this deliciously indulgent summery cheesecake – perfect to serve when you’ve lots of friends over.
SERVES 12 PREP 15 MINS – COOK 2 MINS
125g butter, melted
900g cream cheese
100g icing sugar
5tbsp elderflower cordial
100g caster sugar
70g sachet Quick Jel
200g mixed berries
1 Put the biscuits in a processor, blend to make crumbs. Add the butter and blend to combine.
2 Grease and line a 23cm loose-based tin and press the biscuits into the tin.
3 Whizz the cream cheese, icing sugar and 2tbsp elderflower cordial together to combine. Pour over the biscuit base and chill for 1 hour.
4 Put the contents of the Quick Jel sachet into a pan with 3tbsp elderflower cordial and 175ml cold water. Stir to combine and boil for 1 min, cool for 10 mins, stirring from time to time.
5 Cut up large fruit and arrange on top of the cheesecake, pour over the jelly and sprinkle with sugar. Chill for at least 1 hour before serving.
Per serving: 626 cals, 50g fat (31g saturated), 39g carbs