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

SERVES 12 PREP 15 MINS – COOK 2 MINS

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