It takes only a few ingredients and little time to make this easy no-bake cheesecake. The result: a delicious creamy cheesecake with the fresh, summery flavours of elderflower and lime. I served this cake at a birthday party last month and it was one of the favourites among my guests!
Easy elderflower and lime cheesecake
- 150 g digestive biscuit
- 75 g butter
- 200 ml double cream
- 250 g mascarpone
- 4 tbs elderflower syrup
- 1 tbs sugar
- zest of 1 lime
- juice of 0,5 lime
- 250 g raspberries or strawberries
Plus: a loose-bottomed 20cm cake tin.
Line a 20cm loose-bottomed cake tin with baking parchment. Crush the digestive biscuits to crumbs (e.g. by using a food processor). Melt the butter and stir in the biscuit crumbs until well mixed. Tip the mixture into a 20cm loose-bottomed cake tin and press down with the back of a metal spoon to create an even layer over the bottom of the tin. Cover the base with cling film and chill in the fridge for at least one hour.
Lightly whip the double cream with the sugar. In another bowl, beat the mascarpone and stir in the elderflower syrup, the lime juice and half the lime zest. Then slowly add the cream to the mascarpone mixture until it is a smooth thick paste. Taste and add more syrup or sugar if needed.
Spoon the mixture on the biscuit base. Cover with cling film and chill for at least 4 hours to set firmly.
To decorate, top the cheesecake with raspberries or strawberries and the remaining lime zest. Enjoy!