This is delicate no-bake cheesecake, developed for us by acclaimed blogger Englishmum.com, is the perfect summer dessert.
Englishmum.com is an award-winning mix of authentic, family travel experiences; stylish home and lifestyle articles; fresh, home made food, and shopping with an emphasis on thoughtful spending on quality pieces that last.
Englishmum.com‘s top-tip: ‘make sure the cream cheese is at room temperature before you start – this gives the cheesecake a lovely, smooth texture’.
250g ginger biscuits
280g cream cheese (at room temperature)
2 tbsp Belvoir Elderflower Cordial
100g icing sugar
150ml double cream
1. First, weigh out all the ingredients, then place the biscuits into a sturdy plastic bag and bash them into crumbs with a rolling pin.
2. Melt the butter in a saucepan over a low heat and stir through the biscuit crumbs. Press into a loose-bottomed tart-tin (I used a 20cm fluted tin) and place in the fridge to set.
3. Stir together the cream cheese, elderflower cordial and the icing sugar until smooth, then whip the cream until firm. Gently fold the cream through the mixture until just combined.
4. Finally, pile the soft cheesecake mixture onto the biscuit base and chill for at least four hours or overnight before serving – as this cheesecake doesn’t use gelatine to make it as light and fluffy as possible, it does definitely needs the chilling time!