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.