Strawberry & Elderflower Cheesecake Recipe

Preheat oven to 160°C (320°F). Line the base of a 23cm (9in) springform tin with parchment paper. Grease the sides lightly.

Place the digestive biscuits in a food processor and blitz to fine crumbs (or crush in a bag with a rolling pin). Transfer crumbs to a mixing bowl and stir in caster sugar and sea salt.

Melt the unsalted butter until just melted and pour over the biscuit crumbs. Mix thoroughly so the crumbs are evenly moistened and resemble wet sand.

Press the crumb mixture firmly and evenly into the base (and about 1 cm up the sides if desired) of the prepared tin using the back of a spoon or a flat-bottomed glass. Chill in the fridge for 15 minutes while you prepare the filling.

Blind-bake the crust for 10 minutes in the preheated oven to set and slightly color, then remove and allow to cool slightly. Reduce oven temperature to 150°C (300°F) for baking the cheesecake.

Lower the oven to 150°C (300°F) if not already set. Place the room-temperature cream cheese in a large bowl and beat with an electric mixer until very smooth and lump-free (about 2–3 minutes).

Gradually add the caster sugar and continue to beat until light and slightly fluffy, scraping down the sides of the bowl as needed.

Add the eggs one at a time, mixing on low speed until each is incorporated—do not overbeat. Mix in the sour cream, double cream, vanilla extract and lemon zest until smooth.

Stir the elderflower cordial into the batter until evenly distributed.

In a small bowl, toss the chopped fresh strawberries with the cornstarch (this prevents sinking). Gently fold the strawberries into the cheesecake batter so they are evenly distributed, taking care not to overmix and deflate the batter.

Pour the batter over the prepared cooled crust, smoothing the top with a spatula. Tap the tin gently on the counter to remove any large air bubbles.

Prepare a water bath: wrap the outside of the springform tin in 2 layers of heavy-duty foil to prevent leaks. Place the tin in a deep roasting tray and pour in enough hot water to reach halfway up the sides of the tin.

Bake at 150°C (300°F) for 50–60 minutes until the edges are set and the centre still has a slight wobble (it will firm up as it cools).

Turn the oven off, crack the oven door and leave the cheesecake inside to cool for 1 hour (this helps prevent cracking). Then remove from the oven and water bath, unwrap foil, and chill in the fridge for at least 4 hours, preferably overnight.

About 20–30 minutes before serving, make the glaze. Combine the halved strawberries, caster sugar, elderflower cordial and water in a small saucepan over medium heat.

Bring to a gentle simmer and cook for 6–8 minutes until the strawberries soften and release juices. Mash lightly with a fork for a chunky glaze or use a stick blender for a smoother finish.

Mix the cornstarch slurry (0.5 tsp cornstarch with a splash of cold water) and stir into the simmering fruit. Cook for another 1 minute until the glaze thickens. Remove from heat and let cool to room temperature; it will continue to thicken as it cools.

When cool, spoon the glaze over the chilled cheesecake, spreading gently to cover the top. Return cheesecake to the fridge while you make the honeycomb.

Line a baking sheet with parchment paper and set a small metal spatula or spoon nearby. Ensure you have a clear surface — honeycomb sets very quickly.

Place the caster sugar and golden syrup in a heavy-bottomed saucepan over medium heat. Stir gently to help the sugar dissolve, then stop stirring and allow the mixture to come to a boil.

Watch the caramel closely. When it reaches a deep amber color (about 170–175°C if using a candy thermometer), remove from the heat immediately.

Quickly and carefully sprinkle the bicarbonate of soda into the caramel and whisk vigorously once or twice; the mixture will foam up and become light and airy. Immediately pour the foam onto the prepared parchment paper in one motion and leave undisturbed to set (about 10 minutes).

Once cool and hard, break the honeycomb into shards. Store in an airtight container until ready to serve to keep it crisp.

Remove the chilled cheesecake from the tin and transfer to a serving plate. Arrange sliced fresh strawberries on top and around the base for freshness and color.

Spoon additional spoonfuls of the strawberry-elderflower glaze over the top if desired for extra shine and flavour.

Serve each slice with a scoop of vanilla ice cream and a couple of shards of honeycomb placed on or beside the slice. Garnish with edible flowers or mint leaves if using.

Store any leftover cheesecake covered in the fridge for up to 3 days. Keep honeycomb in an airtight container at room temperature to avoid it going sticky.