Honeysuckle and blackberry cheesecake

Honeysuckle and blackberry cheesecake

By
From
The Herb & Flower Cookbook
Serves
6
Cooking time
15 mins

Nothing beats sucking the nectar out of the honeysuckle flower. A simple countryside pursuit equalled only by picking – and eating – a hedgerow full of blackberries. This pudding combines the two, the big creamy filling only providing a background for their high summer flavours. The taste of the honeysuckle flowers is quite specific, so if you’re substituting them for any of my suggestions, just fold the replacement into the cream with the cinnamon rather than making a syrup.

Ingredients

Quantity Ingredient
50g honeysuckle flowers, plus extra for decorating
1 tablespoon caster sugar
a small pinch cinnamon
150g digestive biscuits
100g butter, melted, plus extra for greasing
350g cream cheese
50g icing sugar
300ml double cream
150g blackberries
runny honey, for decorating

Method

  1. Put the honeysuckle flowers into a saucepan over a high heat with 100 ml of water, the caster sugar and the cinnamon. Bring to the boil, turn down the heat and let simmer gently for 15 minutes. Strain the mixture and discard the flowers, you should be left with a couple of tablespoons of syrup – if you are left with lots of water, then bring it back to the boil and reduce it further. Set aside to cool.
  2. Crush the digestive biscuits into crumbs and mix in the butter, combining the two thoroughly. Use a little extra butter to grease a 20 cm loose bottomed cake tin and transfer the biscuits into it, pressing them down firmly with the back of a metal spoon so that it becomes one solid biscuit base. Leave it in the fridge for at least 30 minutes to firm up.
  3. Beat together the cream cheese, icing sugar and 1–2 tablespoons of the honeysuckle nectar. In a separate bowl, whisk the cream until it forms big, soft peaks and fold it into the cream cheese mixture using a metal spoon. Pour all of this on top of the biscuit base and decorate the top with the blackberries, adding a drizzle of honey and some extra honeysuckle flowers to decorate. This will keep in the fridge for a couple of days.

Substitute the honeysuckle with...

  • Mint, lemon thyme or lemon balm.
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