Blueberry & Elderflower Slipcote Cheese Cake

Serves 8-10


500g High Weald Dairy Sussex Slipcote Log
200g Digestive biscuits
90g unsalted Butter
90g icing Sugar
180ml elderflower Cordial
Zest of 1 lemon
Juice of 1/4 Lemon
200ml double cream – whipped until stiff
3 sheets gelatine
250g blueberries
150ml water
4 tblsp caster sugar
Juice of 1/4 lemon


You will need a 20cm spring form tin for this recipe. Crush and whizz the Digestives in a blender. Melt the butter and add to the biscuits and make sure they are well mixed. Cut some parchment paper to cover the bottom of the tin and press the biscuit mix to form a base. Fold together the whipped double cream and the Sussex Slipcote. Then add icing sugar, elderflower cordial, lemon zest and juice and beat until thoroughly mixed. Place mixture on top of the biscuit base, smooth with a palate knife and then refrigerate. Soak gelatine sheets in water for 10 minutes and then wring out the water. Gently heat blueberries, sugar, lemon juice and water in a pan. Bring to a simmer and then take off heat and add the gelatine sheets. Cool to room temperature and pour on to the top of the cheese cake and set in the fridge.