Try this deliciously indulgent summery cheesecake – perfect to serve when you’ve lots of friends over.


250g digestive biscuits

125g butter, melted

900g cream cheese

100g icing sugar

5tbsp elderflower cordial

200g strawberries

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

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Try another cheesecake, Baked Trifle cheesecake

Or how about meringue with raspberries and cream