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For the base
- 40 g
butter, melted
- 175 g
shortbread biscuits
- 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
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
