Gorse Flower Cheesecake

Recipe by Luke Jefford

Gorgeous no-bake gorse flower cheesecake recipe. Using the mild coconut flavoured gorse flower & topped with native sweet violets. We threw some Maltesers on to keep the kids happy. 

Equipment

• 20cm springform cake tin

Ingredients

• 75g butter 

• 170g hobnobs

• 300g white chocolate

• 20g gorse flowers 

• 450g full-fat soft cheese

• 300g double cream

• 90g icing sugar

Method

Step 1

Heat 75g of butter and mix with 170g (11 hobnobs) biscuits & press into the tin. Set in the fridge for 1 hour.

Step 2

Melt 300g white chocolate & 20g gorse flowers, in a Bain Marie. Once melted thoroughly mix in 450g full-fat soft cheese using a spatula.

Step 3

Whip 300g double cream & 90g icing sugar together and gently fold into the above mixture. Spoon mixture on to your biscuit base and flatten. Garnish with some edible flowers of your choice.

Step 4

Leave in the fridge until firmed up. Enjoy.