Elderflower Cheesecake

I prepared a 7" loose bottomed cake tin by greasing it with butter, then putting two strips of baking parchment on the bottom and up the sides at right angles to each other, then a piece of parchment on the base.

Make the biscuit base by crushing the digestives and then melting the butter, add the biscuits and press the mixture down in the bottom of the tin. Warm the sour cream and add the sugar - don't let it boil, when the sugar has dissolved add the elder flowers and leave for 30 minutes then strain. Put into a large bowl and add the mascarpone then the eggs, whisk until smooth, then pour over the base. Bake for an hour at 170c until set but still a bit soft in the middle. (I turned the oven down to 150c for the last 15 minutes.)

Turn off the oven but leave the cheesecake in the oven to cool to minimise cracking. Use the paper strips to help get it out of the tin and on the serving dish. This made a lovely soft cheesecake, I was doubtful whether you would be able to taste the elderflowers, but they were definitely there. I dropped some pearls of gooseberry puree round the dish to add a little sharpness.