It’s strawberry season! And, oh how I relish the nostalgia I have for many summery recipes in which strawberries were the main attraction in my American childhood. I fondly remember my father taking me to countryside strawberry fields where you would pick the berries (and sugar snap peas too) yourself and pay per the punnet upon leaving. Strawberry glazed pie, strawberry shortcake, fresh churned strawberry ice cream, or just simply freshly picked strawberries topped off with fluffy whipped cream after a long day at the beach still makes me swoon.

This season I am working on some nourishing and healthful strawberry recipes for Bord Bia that have a wee bit less sugar, still – lots of flavour. As it turns out, this is a pretty delicious and easy job with which to be tasked. 

Since elderflowers are also in season throughout the EU, I thought it would be lovely to create a super light, refined sugar-free, fluffy strawberry-elderflower cheesecake. So light that it LEVITATES. Okay, not really, but you get the gist. Easy to prepare, and absolutely packed with flavour, this chilled, weightless cheesecake is the perfect pudding for a summer dinner party al fresco.

Choose local strawberries and whip up this no-bake wholesome cheesecake in no time at all. Your guests will thank you, I promise!

Levitating Strawberry- Elderflower Cheesecake

  • 250g reduced-fat tea biscuits (or graham crackers)
  • 75g grass-fed unsalted butter
  • 500g extra-light soft cheese
  • 200g tub 0% fat Greek yogurt
  • 150ml light whipped cream
  • squeeze of lemon juice
  • zest of ½ lemon 
  • 20ml elderflower honey cordial (store bought or see recipe)
  • few drops vanilla extract
  • Blitz biscuits and butter in food processor until ground into crumbs
  • Press into parchment lined 20cm springform tin
  • Clean, hull and slice strawberries lengthwise down the middle. Set aside
  • Fold whip cream into cream cheese mix and combine well. 
  • Spoon mixture into pie crust evenly.
  • Place strawberry slices around the outside of the pie filling – cut side facing out. 
  • Cover with cling film and chill in refrigerator for a 3-5 hours, until firm.
  • Before serving, place in freezer for 30-45 mins for a firmer slice.
  • Decorate with fresh cut elderflowers and serve. 
  • Scullery Notes: Do not place in freezer until after chilled for 3-5 hours as it will result in ice crystals in the cheesecake.  You can buy Elderflower cordial in health food or artisan food shops, many will be prepared with sugar so check label if you want a refined-sugar free version, or use the recipe to DIY. 

Slan Abhaile,

Imen

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