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For the base
- 40 g butter, melted
- 175 g shortbread biscuits
For the filling
- 250 g full-fat cream cheese, at room temperature
- 100 g icing sugar, sifted
- 2 Tbsp. elderflower cordial
- 100 ml double cream
For the topping
- 3 sheets platinum-grade leaf gelatine, we used Dr. Oetker
- 200 g lemon curd
- 2 Tbsp. elderflower cordial
- Step 1Line a 12-hole cupcake tin with paper muffin cases. Whizz shortbread in a food processor until finely crushed (alternatively bash in a food bag with a rolling pin). Add melted butter and pulse/mix until mixture clumps together. Divide between the muffin cases and press firmly into the bases with the back of a spoon. Chill while you prepare the filling.
- Step 2In a large bowl using a handheld electric whisk, beat the cream cheese and icing sugar until smooth. Add the elderflower cordial and cream and whisk until thickened. Divide filling between the cases, taking care not to disturb the biscuit bases, and smooth to level. Chill for 3hr, until set.
- Step 3Shortly before the cheesecakes are set, prepare the topping (up to 45min ahead). Cover gelatine with cold water and leave to soak for 5min. Heat lemon curd in a small pan over low heat until loosened and warmed through. Take off heat, lift gelatine out of water, squeeze out excess water and stir into the curd to dissolve. Stir in the elderflower cordial and set aside to cool.
- Step 4Spoon cooled lemon curd mixture over the set filling and smooth to level. Chill for 1hr until curd is set. Carefully unmould the cheesecakes from the cases and serve.
To store:
Transfer the set cheesecakes (in their cases) to an airtight container in a single layer, chill for up to 3 days.
Per cheesecake:
- Calories: 280
- Protein: 3g
- Total fat: 17g
- Saturates: 10g
- Carbs:30g
- Total sugars: 23g
- Fibre: 0g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
