Nancy’s ‘No Bake’ Lemon and Elderflower Cheesecake
Recipes

Nancy’s ‘No Bake’ Lemon and Elderflower Cheesecake

As seen on the recent myLakeland Live with Nancy Birtwhistle. A fantastic dessert which with a little thought about decoration...

Ingredients

For the base:

  • 110g plain digestive biscuits (about 9 biscuits) 
  • 50g butter 
  • ½ tsp ground star anise 

For the lemon curd:

  • 75g caster sugar 
  • 50g butter 
  • 2 eggs 
  • 1 lemon, zest and juice 

For the glaze:

  • 2 gelatine leaves soaked in cold water 
  • 4 tbsp elderflower cordial 
  • 140ml cold water 
  • A tiny amount of yellow food colour or use a lemon jelly (half a pack) 

For the filling:

  • 300g fresh strawberries (small fruits) or selection of colourful fruits (blueberries, melon etc) 
  • 500g Mascarpone cheese 
  • 170ml milk 
  • 4 gelatine leaves (soaked in cold water for at least 10 minutes) 
  • 180g icing sugar 
  • 1 large (or 2 small) lemon zest and juice 
  • Made lemon curd (above) or 200g from a jar 

Top tip!

Not suitable for home freezing.

Method

  1. Start by making the base. Crush the biscuits in a freezer bag using a rolling pin then place in a small saucepan containing the butter that has been melted. Add the star anise, mix well then place into the base of the cake tin, pressing down with the back of a spoon or small angled palette knife. Chill for about an hour.
  2. Put the gelatine leaves in a jug of cold water and leave to soak for at least ten minutes. You’ll need this shortly.
  3. To make the lemon curd: Place all the ingredients into a small saucepan and whisk all the time over a low heat until the mixture has thickened. Whilst the lemon curd is still warm drop the gelatine leaves in and give a good mix to make sure it the dissolves well. NB – if you use bought lemon curd you will need to heat it gently in a saucepan before adding the gelatine. Do not allow it to boil.
  4. In a separate bowl whisk the mascarpone cheese with the icing sugar then gradually add the milk plus the lemon juice and zest. Finally whisk in the lemon curd/gelatine mix.
  5. Take the chilled base from the freezer and use strawberry halves to line the sides of the tin. I use a strip of acetate to line the tin first. Sprinkle chopped strawberries over the base of the tin then pour over your cheese and lemon mix. Level the top then place into the fridge and leave to set for at least three hours but preferably overnight.
  6. To make the jelly – soak the gelatine leaves in a jug of cold water and in a small saucepan heat the water and fruit juice. Add food colour to achieve a yellow liquid then add the soaked gelatine leaves and stir well. Strain into a jug and leave to cool and thicken but not set. Once cooled to room temperature pour over the set cheesecake then pop back into the fridge for at least two hours.
  7. Once set – the glazed surface can be decorated with more fruits.
  8. Set the cheesecake onto a presentation plate, release the spring of the cake tin and remove. Peel away the acetate and enjoy.