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Elderflower Cheesecake with a Compote of Gooseberries

Farmers Weekly Reporters 10 June 2005
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  • 175g (6oz) digestive biscuits


  • 110g (4oz) butter


  • 500g (18oz) cream cheese


  • 3 large eggs


  • 2 tablespoons of elderflower cordial


  • 75g (3oz) caster sugar

 


Preheat the oven to 180C (350F/Gas 4).


 


To make the base, melt the butter and crush the biscuits into crumbs. Combine them together and press down onto the bottom of a well buttered 20cm (8in) spring form tin. 


 


Beat the cream cheese and add the eggs one at a time, and then add the sugar and elderflower cordial until well combined.


 


Pour over the biscuit base and bake in the oven, bottom shelf for 1 hour or until set.


 


Cool in the tin before releasing the sides of the tin.


 

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