Hello! Today we’re making the most gorgeous cheesecake, it’s like a ray of sunshine and as a sneaky little bonus I’ve included an apricot, elderflower and honey jam recipe, you know how I feel about jam (love it) so once I made this jam I couldn’t help but include it.
As soon I decided to make cheesecake I knew I had to make an elderflower version, elderflower has such a lovely, delicate flavour and it’s in season so it seemed like perfect timing. I say it’s in season but it’s worth noting that I’m in the freezing cold north of England, I think in warmer climates the season might have been and gone, but no matter, this cheesecake uses elderflower cordial for the flavour so don’t worry if you can’t get your hands on fresh elderflowers!
This cheesecake would work well with almost any summer fruit, it would be great with strawberries, peaches, gooseberries or even a good dollop of lemon curd but for me apricot and elderflower are the perfect pairing, neither are overpowering, both are fresh and summery they’re just an all around dream team.
Since elderflower has a very delicate flavour it can be easily overpowered, to make sure it really packs a punch we’re making a super strong elderflower reduction by boiling the elderflower cordial until it’s a thick syrup, by doing this we can avoid adding too much additional water to our recipe and make sure the flavour really stands out. I did experiment with infusing elderflowers in cream but the flavour didn’t come through strongly enough for it to be worth the hassle of running around picking elderflowers.