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Strawberry and elderflower no-bake cheesecake
Serves: 12
Prep time: 40 minsTotal time: 
Recipe photograph by Martin Poole
Strawberry and elderflower no-bake cheesecake
A simple, classic cheesecake that makes the most of new season fruit
Serves: 12
Prep time: 40 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
375Kcal
Fat
28gr
Saturates
17gr
Carbs
26gr
Sugars
18gr
Fibre
2gr
Protein
4gr
Salt
0.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Ingredients
- oil, to grease
- 200g digestive biscuits
- 75g butter, melted
For the strawberry purée
- 400g strawberries, hulled
- 4 tbsp elderflower cordial
- 1 tsp cornflour
For the cheesecake
- 3 sheets of leaf gelatine
- juice of 1 lemon
- 340g full-fat soft cheese
- 300ml double cream
- 100g caster sugar
- 1 tsp vanilla bean paste or extract
Step by step
Get ahead
Keeps in the fridge for up to 3 days, covered.
- Line the base of a 20cm diameter springform tin with a disc of baking paper, and lightly brush the sides of the tin with oil. Blitz the digestives to a crumb in a food processor. Combine with the melted butter, stirring well to ensure all of the crumbs are coated in butter. Press into the base of the cake tin, using the back of a spoon until you have an even layer. Chill in the fridge while you make the filling.
- Roughly chop 250g of the strawberries and put in a pan with the elderflower cordial. Heat gently until it comes to a simmer and then cook for 5-6 minutes, until the strawberries have completely broken down. Pass through a sieve into a jug or bowl and then return the purée to the pan. Mix the cornflour with a touch of cold water and add to the pan. Simmer for 2 minutes until thickened, then set aside to cool.
- Soak the gelatine in cold water for 5 minutes, or until soft. Heat the lemon juice in a pan until just simmering. Squeeze the gelatine to remove excess water and add to the warm lemon juice. Stir until dissolved and set aside to cool.
- Put the soft cheese, double cream, sugar and vanilla in a large bowl and whisk to soft peaks. Whisk in the cooled gelatine and then pour half of the mixture over the base in the tin. Drizzle over a third of the strawberry purée, then top with the remaining cheesecake mixture. Cover with the remaining purée and chill for a minimum of 4 hours until completely set. Release from the tin and decorate with the rest of the strawberries to serve.