Elderflower and strawberry cheesecake (V)

This recipe is berry good… 🍓 Ripe, juicy strawberries and local elderflower cordial from Belvoir Fruit Farms make a melt-in-the-mouth cheesecake on a base of unique Grantham Gingerbread.

SERVES 10 TAKES 30 minutes to make, plus setting and macerating time 

Ingredients

• 2 x 115g boxes Grantham Gingerbread

• 75g butter, melted

• 600g cream cheese

• 75g icing sugar

• 300ml double cream

• 225g punnet strawberries, hulled and halved

• 2 tbsp Belvoir Elderflower Cordial

Method

1. Break the gingerbread into pieces, put in a food processor and pulse into fine crumbs. Add the butter and pulse to mix. Spoon into a lined 23cm springform cake tin. Press down with the back of a spoon to smooth and chill in the fridge.
   
2. In a large bowl, whisk together the cream cheese, icing sugar and 3 tbsp cordial. Add the cream, then whisk until the mixture is really thick and holds its shape – this may take a few minutes. Spread over the biscuit base and leave in the fridge to set further – overnight is best, but a few hours will do.
   
3. 30 minutes before serving, mix the strawberries with the remaining cordial and leave to macerate. 
   
4. To serve, remove the cheesecake from the tin and pile the strawberries in the middle, then drizzle over the pink syrup.