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Recipe for Elderflower Cheesecake with a Compote of Gooseberries

  • 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.               

Farm Shops near London

The following farm shops in London sell ingredients used in Elderflower Cheesecake with a Compote of Gooseberries:

Summerhill Farm shop - Farm Shop near London

Summerhill Farm shop

Bedford, Bedfordshire

We have our own rare-breed British White beef from a small herd on the Southill Estate - the cattle ...


Huckleberry's Produce Co. - Farm Shop near London

Huckleberry's Produce Co.

Battle, East Sussex

Huckleberry's are masters of preservation, specialising in handmade Jams, Chutneys, Pickles and Curd...


Farmers Markets near London

The following farmers markets in London sell ingredients used in Elderflower Cheesecake with a Compote of Gooseberries: